Soak the chiles in hot water for 25 minutes or until they become soft. Roast the chiles by placing them directly on a gas stove,
turn them when they begin to char. Remove the stem and seeds, chop the chile.
Simmer the chicken in enough water to cover the meat for 10 minutes or until the chicken is cooked. Remove the chicken from the cooking water, set aside.
Saute the onion in the oil until the onions are translucent. Add the brown sugar, cinnamon and cloves along with the reserved chicken water. Stir well
and add the chicken. Cook for 35 minutes. Add the vinegar and serve.
