Chicken Aguascalientes
Ready In: 1 hr 10 mins
Serves: 4
Ingredients
- 3 lbs chicken, bone in and cut up
- salt and pepper
- 2 tablespoons oil
- 1 onion, thinly sliced
- 1 garlic clove, minced
- 3 medium fresh tomatoes, peeled, seeded, and rough chopped (Caned tomatoes do not work well with this recipe)
- 1 tablespoon lemon juice
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon oregano, dried, crushed
- 1⁄8 teaspoon cinnamon, ground
- 1⁄8 teaspoon clove, ground
- 2 teaspoons cornstarch
Directions
- Sprinkle chicken with salt and pepper.
- In 12 inch skillet brown chicken in cooking oil about 15 minutes.
- Add onion and garlic; cook 5 minutes more.
- Add tomatoes, lemon juice, sugar, salt, oregano, cinnamon, cloves, and 1/2 cup water. Cover; simmer 30 to 35 minutes or till chicken is tender.
- Remove chicken to platter, keep warm.
- Measure pan juices; add water to make 2 cups. Return to skillet.
- Combine cornstarch and 2 tablespoons cold water; add to skillet. Cook and stir till thickened and bubbly.
- Spoon some sauce over chicken; pass remainding sauce.
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