3 cloves garlic, minced
2 onions, chopped
1 quart water
1 tablespoon vegetable oil
1 tablespoon Worcestershire sauce
2 teaspoons paprika
1 teaspoon curry powder
1 teaspoon salt
1 (4 pound) whole chicken, skin removed
1 (10 ounce) can kidney beans, drained
1 (10.75 ounce) can whole kernel corn, drained
6 cups chicken broth
1 cup water
2 tablespoons white vinegar
Melt garlic in a large skillet over medium to hot cast iron heat. Saute garlic until golden. Stir in onion, water, oil, cooking spray and paprika; cook about 5 minutes more. Transfer mixture to the large skillet with the skillet on one side.
Bring water and oil to a boil in a small saucepan. Stir in the Worcestershire sauce, paprika, curry powder, salt and chicken. Cook about 10 minutes.
Mix chicken, beans, corn, broth, vinegar and chicken mixture into skillet with pork. Bring to a boil, then reduce heat. Cover, reduce temp to low, and simmer for 8 to 10 minutes.
Remove skillet from heat, and stir in brown sugar, boiling water, and vinegar. Cook over low heat for 5 minutes, stirring occasionally. Remove pan from heat. Cover, and simmer 15 minutes. Pour sauce over the meat and vegetables in the pan, allowing it to opaque.