Don t Chicken Out

2 tablespoons vegetable oil

2 pounds chicken legs

4 cups tomato sauce

1 clove garlic, minced

1 onion, chopped

2 bay leaves

½ teaspoon ground cumin

1 teaspoon dried oregano

1 tablespoon vinegar

Heat the oil in a skillet over medium heat; cook the chicken in the hot oil until lightly browned on all sides.

Whisk the tomato sauce, garlic, onion, bay leaves, cumin, oregano, and vinegar in a bowl; pour over the chicken. Bring the mixture to a simmer and continue cooking until the chicken is no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).