1 (2 pound) whole chicken
3/4 cup olive oil
3 tablespoons brown sugar
1 large onion, diced
1 tablespoon chili powder
1 tablespoon allspice
1/4 teaspoon dried fresh rosemary
1/2 teaspoon dried sage
1/2 teaspoon baking soda
2 tablespoons cornstarch
1 teaspoon allspice
1 teaspoon dried thyme
2 bay leaves
1 small onion, diced
1 teaspoon dried sage
1/2 teaspoon ground black pepper
Heat olive oil in a large saucepan over medium heat. Bring skillet to a boil. Add chicken, stirring with a slotted spoon until cooked through; remove from pan.
Add olive oil and brown sugar. Stir in onion, chili powder, rosemary, sage, baking soda and cornstarch. Cook over medium heat for about 10 minutes, stirring constantly.
Stir in thyme, bay leaves and chopped onion. Bring to a boil, then reduce heat to medium low. Cover and cook 2 minutes, stirring occasionally.
Return chicken to pan with remaining olive oil, brown sugar, chili powder and rosemary/sage mixture, and brown sugar/chili powder mixture. Stir gently.
Return chicken to pan with remaining olive oil, brown sugar, chili powder mixture, thyme, bay leaves and onion. Cook over low heat for about 2 minutes, stirring occasionally.
Heat water to a boil, add chicken and add water until chicken is cooked through (no longer pink). Remove from heat and allow to cool. Season with salt and pepper.