3 lb. chicken
2 cloves garlic, peeled and crushed
1 med. onion, peeled and sliced
1 chili, seeded and chopped
1 tsp. salt
1/2 tsp. black pepper
1 tsp. dried thyme, dash ground ginger
2 tbsp. apple cider vinegar
1 tbsp. sugar
1/2 c. vegetable oil

Wash chicken and rub with garlic. Place in a large bowl and add onions, chili, salt, black pepper, thyme and ginger. Pour vinegar over chicken. Cover tightly and refrigerate overnight.

In a large frying pan combine sugar and oil. Cook over medium heat stirring constantly for 4 to 5 minutes or until sugar dissolves. Scrape onions off chicken. Do not discard onions or vinegar mixture. Brown chicken turning to brown all sides. Return chicken to pan, add onions, etc. and enough water to almost cover chicken. Cover and cook over medium heat for 30 minutes or until tender.