Cinnamon Chicken Stew

READY IN: 1hr 15mins
4Susan
Recipe by Ang11002

Found on another site, looks pretty interesting:)

Top Review by 4Susan

5 trillion stars for a most EXCELLENT, EASY to make and DELICIOUS recipe. I've made this twice, the 2nd time using thigh & leg portions and this time took a photo. The sauce is out of this world tasty - a perfect blend of the seasonings and other ingredients that I can only describe as authentically Mexican. The cinnamon and cilantro flavors come through very well but don't overwhelm other flavors; it's not hot but is strong/robust. Truly one of the best sauces I've ever tasted and the chicken was very tender. I VERY MUCH ENCOURAGE EVERYONE TO TRY THIS RECIPE! For those that can't get Recaito I used a small onion, about 1/4 C of finely diced green pepper, 1 heaping teaspoon of chopped garlic and around a Tablespoon of fresh cilantro, also chopped. I sprinkled one side of the chicken with Chile powder until well covered. I reccomend either browning the chicken pieces 1st or using skinless, as the skin stays soft due to the cooking method. (made as part of the Recipe Rescue game)

Ingredients Nutrition

Directions

  1. Season the chicken with the adobo.
  2. Refrigerate for 30 minutes.
  3. Heat the oil in a skillet and saute the recaito and ham over medium heat for 5 minutes.
  4. Add the tomato sauce, tomatoes, and water and bring to a boil.
  5. Add the chicken, cinnamon, salt, and pepper, and bring to a boil again.
  6. Reduce the heat to low and simmer for 30 minutes.

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