Heat 1 tablespoon of oil in a large pot or Dutch oven over medium heat.
Brown the chicken in 2 batches for about 5 minutes each side until browned.
Remove the chicken from the pot and set aside.
Heat the extra oil in the same pot over medium high heat.
Add the onion and garlic and cook for 10 to 15 minutes, stirring occasionally until the onion is golden brown and softened.
Add the sugar and vinegar and stir until the sugar is dissolved.
Add the remaining ingredients.
Cover and bring to a boil.
Reduce the heat to low and cook for 30 minutes.
Cook, uncovered for a further 20 minutes or until the chicken is tender and the sauce is thickened.
Notes
Make Ahead: The stew can be made 3 days ahead and stored in air tight containers in the refrigerator or store in the freezer in airtight containers for up to 3 months.