Peruvian Baked Chicken Recipe

<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)