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1
Bring 7 cups water to a boil in a large saucepan, add chicken (and a little more water to cover if needed).
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2
Skim off any grayish foam that rises during the first few minutes of simmering.
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3
Add black pepper, cumin, oregano, bay leaves, 1 teaspoon salt and garlic.
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4
Partially cover and simmer gently for 20 to 25 minutes, until the juices run clear when the thighs are pierced with a knife (boned thighs will cook in 15 to 20 minutes).
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5
Remove from the heat and cool the chicken in the cooking liquid, if time permits.
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6
With a slotted spoon, remove thighs from the broth and set them on a plate.
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7
Strain broth, skim fat and set aside 2 1/2 cups in the refrigerator.
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8
Rub 1 tablespoon Mixed Spice Paste over the side of the chicken that has been skinned and let it stand 1 hour uncovered in the refrigerator.
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9
Lightly dust the spice covered side of the chicken with flour, patting gently to evenly distribute it over the surface and remove any excess.
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10
Rinse onions, drain thoroughly and set aside with chilies.
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11
Set a large nonstick skillet over medium heat, add oil, and when it is hot, add chicken, spice-side down, and fry until crisp, about 4 to 5 minutes.
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12
Drain on paper towels and keep warm in a 200 degree F oven.
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13
Return the pan to the heat and add onions and chilies.
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14
Cook over medium for 4 to 5 minutes, stirring occasionally, until the onions soften.
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15
Add vinegar, reserved broth and remaining 1/2 tablespoon spice paste, stirring to dissolve the paste.
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16
Simmer for several minutes to blend the flavors.
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17
Taste for salt and vinegar.
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18
Place 2 thighs in each of 4 bowls.
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19
Top with a portion of the onion mixture and the broth.
