Costillas de Cerdo en Vinagre

Clean the chicken and cut it into 8-10 pieces (breasts, thighs, drumsticks, wings). Season generously with salt and set aside.

Peel and quarter the potatoes. Peel the onions and cut them into thick wedges. Chop the tomato roughly, discarding excess seeds.

Heat oil in a large, heavy-bottomed pot or dutch oven over medium-high heat. Working in batches if necessary, brown the chicken pieces on both sides until golden, about 3-4 minutes per side.

Remove the chicken from the pot and set aside. In the same pot, sauté the onion wedges until soft and translucent, about 3-4 minutes.

Add the tomato to the pot and cook until it begins to break down, about 2-3 minutes. Stir in the capers and the chile tanned or in vinegar.

Return the browned chicken pieces to the pot and pour in the vinegar. Stir well to combine all ingredients. Add the potato quarters and enough water to just cover the chicken.

Bring the mixture to a boil, then reduce heat to medium-low. Cover partially and simmer until the chicken is cooked through and potatoes are tender, about 25-30 minutes.

Taste and adjust seasoning with salt and additional vinegar if desired. Serve hot in shallow bowls with broth spooned over the chicken, potatoes, and vegetables.