Recipe information
Yield
serves 6 to 8. serving size: 1 piece of chicken (preferably 1/4 breast).
Ingredients
1 frying chicken, cut up
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup all-purpose flour
1/4 cup vegetable oil
1 medium onion, chopped
2 garlic cloves, chopped
1/8 to 1/2 teaspoon chili powder
2 bay leaves
1/2 teaspoon ground cumin
One 28-ounce can whole tomatoes
2 cups boiling water
1 cinnamon stick
Preparation
Step 1
Season the chicken with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Dredge in flour.
Step 2
Heat the oil in a large skillet. Add the chicken and brown on all sides.
Step 3
Remove the chicken onto paper towels.
Step 4
Return the skillet to the heat and brown the onion and garlic in any remaining oil. Add the chili powder, remaining salt and pepper, the bay leaves, and cumin.
Step 5
Mash the tomatoes and cinnamon and add to the skillet. Add the 2 cups boiling water and simmer for 20 minutes.
Step 6
Return the chicken to the skillet and cook until tender, turning occasionally, about 30 minutes. Add more water if necessary to reach the cook’s desired thickness. Remove bay leaves.
