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Combine the chicken with the liquid aminos, vinegar, sugar, black pepper, sazon completa and jalapeño in a resealable plastic bag. Marinate overnight, refrigerated.
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Remove the chicken from the bag and pat dry (reserve the marinade).
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Heat a large pot over medium-high heat and add the canola oil. Add the chicken skin-side down and cook until brown, about 4 minutes.
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Remove the chicken and set aside. Add the red onion and garlic and cook until the onions are translucent, about 5 minutes.
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Strain the marinade and add it to the pot along with 4 cups water. Return the chicken to the pan and add potatoes; bring to a slow simmer.
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Add the bay leaves and cook until the chicken is tender and the sauce has reduced, about 20 minutes.
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Garnish with the fresh parsley and lime wedges.