3 lbs. chicken parts or whole
Salt
1/3 c. vinegar
1/4 c. salad oil
1 tsp. Worcestershire sauce
3 slices onion, finely chopped
1/2 clove of garlic, minced
1/4 tsp. salt
1/4 tsp. paprika
2 tbsp. tomato paste
1/4 tsp. dry mustard
2 tbsp. brown sugar
A few drops of Tabasco
1 can tomato rice soup
2/3 can water
Pam spray
Rice or mashed potatoes

Remove chicken skin and fat. Rinse well and pat dry. Salt lightly. In a saucepan, mix next eleven ingredients. Heat. Lightly spray a 9 x 13 inch baking pan. Place the chicken in dish with removed-skin-side down. Brush with hot sauce. Bake at 350 degrees for 15 minutes. Turn chicken over. Brush with sauce. Cook 10 to 15 minutes more. Brush again with sauce. To remaining sauce in pan, add tomato rice soup and water. Mix well. Bring to a boil. Pour over chicken. Stir with the liquid around the chicken. allow 3/4 to 1 hour total cooking time. If only white breast pieces are used, baste more frequently to prevent dryness. Does well prepared the day before and reheated, covered.