Instructions: Place the chicken in a large pot or Dutch oven and cover with cold water.

Add the onion, garlic, 1 tablespoon of the salt and the pepper and parsley. As soon as the water comes to a boil, lower the heat and cook, covered, for 35 minutes or until the chicken is tender. Let cool, then drain and cut into serving pieces.

Meanwhile, roast and peel the tomatoes. Puree in a blender and strain into a large bowl. Add the chopped onion, vinegar, oil, oregano and remaining tablespoon of salt. Correct the seasonings.

Place the chicken in the bowl of tomato sauce, turning to coat well. Cover and refrigerate for at least 3 hours. Serve cold.

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