From "Extending the Table"
3 Tbsp oil
2-3 lb chicken, cut in pieces (bone-in)
2 quarts water (2 liters)
1-2 cloves garlic, minced
salt and pepper to taste
3 whole cloves
2 tsp oregano
1/4 cup vinegar
2-3 whole hot chili peppers (optional)
1 lb onions (about 4 medium onions)
In large soup pot, brown chicken in oil. Add all other ingredients except the onions. Bring to a boil, then simmer until chicken is tender, about 20-30 minutes. Meanwhile, cut onions into rings. Soak in warm water for 30 minutes. Drain and add to other ingredients. Cook for 2 minutes. Serve with tortillas.
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