Gingered Chicken (Pollo en Jengibre)

Wash chicken and cut into serving-size pieces. Combine salt, sugar, ginger, and 2 tablespoons of the oil. Rub on skin and cut surfaces of chicken. Brown chicken over moderate heat in oil in a 10-inch skillet. Cover and cook slowly until chicken is tender (approximately 50 minutes). Remove chicken.

To make gravy, pour fat out of skillet and discard the remainder. Add 3 tablespoons of it to the skillet and discard the remainder. Add 3 tablespoons flour and blend over low heat until smooth and bubbly. Add 1-1/2 to 2 cups of water or chicken stock. Stir and heat gently until thickened (about 1 minute).