In a large saucepan, sauté the chicken on both sides until golden brown with 2 teaspoon of the vegetable oil.
Add 4 cups of water, half the chopped onions, the garlic, cinnamon stick and 1 teaspoon salt. Bring to the boil, cover and continue to cook on low heat until chicken is tender enough. Drain broth and set aside. When cool enough to handle, coarsely shared the chicken.