Begin by roughly chopping the fresh tomatoes, onion, and garlic. Peel and slice the red potatoes, placing them in a bowl of cold salted water to prevent browning.

Heat a couple of tablespoons of avocado oil in a heavy Dutch oven over medium-high heat. Season the chicken thighs and drumsticks generously with sea salt. Sear them in the hot oil until they achieve a beautiful golden brown crust, approximately 5 minutes on each side.

Once the chicken is seared, carefully remove it from the pot and set aside. In the same pot, add the chopped onion, freshly diced tomatoes, and garlic. Stir them occasionally for about 5 minutes until they become soft and fragrant.

Stir in the cumin, adobo seasoning, and an additional bay leaf, letting the mixture cook for another 15 minutes.

Return the seared chicken to the pot, then pour in enough filtered water to cover everything, along with the white distilled vinegar. Cover the pot and let it simmer over medium heat for 10 minutes.

After this, uncover and continue simmering for 20-30 minutes, or until the chicken is tender and cooked through, with juices running clear.

After the chicken has cooked, drain the potatoes and gently add them to the stew. Stir well and continue cooking for another 15 minutes, until the potatoes are tender and infused with the savory broth.

Before serving, taste the stew and adjust the seasoning if needed. Serve it hot over a bed of fluffy white rice, garnished with freshly chopped cilantro.