Garlic-Lime Chicken

1 whole cut-up chicken (skinless)
1 T. garlic, minced
1 T. ground cumin
1 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. pepper
Juice of one fresh lime (about 4 T.)

1 cup water
1 tsp. chicken bouillon
2 T. white vinegar
juice of one fresh lime
2 T. fresh cilantro, chopped

Preheat oven to 350 degrees F. In a small bowl, combine garlic, cumin, oregano, salt, pepper, and lime juice. Rub all over the chicken and place the chicken parts in an ovenproof skillet (like my 5 qt. skillet I love!) Then combine the remaining lime juice from second lime, chicken stock, and the vinegar and pour around the chicken. Bring to a boil. Remove from the heat and cover the skillet with foil and put it in the oven for 30 minutes. Remove the chicken and put the skillet on the burner again and over medium high heat, bring the liquid to a boil. Cook until it is reduced to about - 1/2 cup. Pour sauce over chicken and sprinkle with cilantro.