<b>Ingredients</b>
⅓ cup white vinegar<br>
3 tablespoons white wine or chicken stock<br>
3 tablespoons canola oil<br>
2 ½ tablespoons garlic powder<br>
2 tablespoons paprika<br>
1 ½ tablespoons cumin<br>
½ teaspoon dried oregano<br>
2 teaspoons black pepper<br>
1 teaspoon salt<br>
4 chicken leg quarters (between 4-5 pounds)<br>
juice of 1 lemon<br>
cold water (Elizabeth Carrion)
<b>Step 1</b>
Half fill a large pot with cold water and lemon juice. Then prepare chicken by removing the skin and any excess fat and place in the lemon water. Set aside. (Elizabeth Carrion)
<b>Step 2</b>
Using a dish large enough to accommodate chicken, combine first nine ingredients until it forms a paste. (Elizabeth Carrion)
<b>Step 3</b>
Place chicken in dish and coat completely with spice mixture. Cover with plastic wrap and refrigerate for at least two hours or overnight. (Elizabeth Carrion)
<b>Step 4</b>
Preheat oven to 300 degrees. Place chicken in baking pan. Loosely cover with aluminum foil and bake for two hours. (Elizabeth Carrion)
<b>Step 5</b>
Remove foil and bake for an additional 30 minutes at 400 degrees. (Elizabeth Carrion)
<b>Step 6</b>
Serve with sides such as rice and beans with broccoli. (Elizabeth Carrion)