Ingredients

serves 6 to 8. serving size: 1 piece of chicken (preferably 1/4 breast).

　　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

　　

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.

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