Chicken marinated in a tangy red vinegar sauce.
I used chicken breasts, but you can use chicken thighs or legs.
Remember to cut the onions in thick julienne cuts. If it is too thin, it will overcook.
It is best to eat the following day. Refrigerate for a day, take out the next day and leave at room temperature.
Buen provecho Amigos.
![](https://i.ytimg.com/vi/YuFk76o_V0A/maxresdefault.jpg)