Chicken or Turkey "Perdiz"

This comes from Puerto Rico, probably as an adaption of a recipe from
Spain. "Perdiz" means "partridge" in Spanish, so I'm guessing it
started out as a fairly typical take-the-gaminess-out recipe for
wildfowl. Anyway, it's quite good with chicken or turkey thighs;
breast meat doesn't hold up to the vinegar.

6-8 chicken or 4 turkey thighs, skinless and trimmed of fat
One large onion sliced in thin rounds
One large green (Bell) pepper seeded, deveined and julienned
1/2 cup red wine vinegar
1/4 cup olive oil
2-3 tsp garlic salt

Place thighs in Dutch oven (caldero), sprinkle with about 1 to 1.5 tsp
garlic salt. Layer green pepper and onion over that, and sprinkle with
remaining garlic salt. Drizzle vinegar and olive oil over the contents
of the pot. Bring to boil and lower heat to simmer. Simmer for about 45
minutes or until thighs are cooked through and tender. Serve with
basmati rice.

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