Heat oil in a large heavy pot with lid or Dutch oven over medium heat. Place chicken in pot; cook chicken, turning occasionally, until lightly browned, about 5 minutes on each side.
Stir in water, bouillon, onion, tomatoes, garlic, bay leaves and cinnamon stick. Bring to a boil. Cover; reduce heat to medium-low. Cook for 15 minutes.
Add potatoes, carrots and thyme. Cover and cook 25 to 30 minutes or until thermometer inserted in thickest part of chicken without touching bone, reaches 180°F. Remove vegetables and chicken from pot and place on a platter; keep warm.
Meanwhile, bring remaining liquid in pot to a boil. Stir in vinegar and sugar. Reduce heat to medium and cook for 5 minutes. Serve sauce over chicken and vegetables.
Serving Size 731g
Servings Per Recipe 4
Amount Per Serving (* % of Daily Value)
Total Fat39g (60%)
Saturated Fat 10g (50%)
Trans Fat 0g
Total Carbohydrate62g (21%)
Dietary Fiber 9g
Vitamin A %
Vitamin C %
* Percent of Daily Values are based on a 2,000 calorie diet.
** This is a representation of the nutrition label. The actual nutrition label may vary slightly.