Ingredients Jump to Instructions ↓

  1. 3 1/2 lbs 1589g / 56oz Chicken pieces - seeNote

  2. 1 teaspoon 5ml Salt - more to taste

  3. 1 teaspoon 5ml Freshly-ground black pepper

  4. 1 Onion

  5. 3 Garlic cloves

  6. 1 Green bell pepper

  7. 1/4 cup 59ml Oil

  8. 2 tablespoons 30ml Ground cumin

  9. 1/2 teaspoon 2 1/2ml Ground cloves

  10. 1 teaspoon 5ml Cinnamon

  11. 1 teaspoon 5ml Chili powder

  12. 1 1/2 cups 93g / 3 1/3oz Chopped tomatoes - fresh or canned

  13. 1/2 cup 80g / 2.8oz Raisins

  14. 1 1/2 cups 355ml Water

  15. Cilantro - for garnish

Instructions Jump to Ingredients ↑

  1. * Note: Chicken legs and thighs are preferable because they stay moist and have better flavor.

  2. Season the chicken with salt and pepper and set aside.

  3. Cut the stem top and root bottom off the onion and discard the papery skin. Cut the onion in half lengthwise and place the flat side down. Cut it into 1/4-inch slices lengthwise, then cut them into 1/4-inch pieces crosswise.

  4. Peel the garlic and cut each clove into thin slices lengthwise. Cut each clove in small pieces crosswise; set aside with the onion.

  5. Cut the stem and the bottom from the bell pepper, then cut it in half lengthwise. Scrape out the seeds. Cut each half into 1/2-inch strips lengthwise, then cut crosswise into quarter-inch pieces. Add to the garlic and onion.

  6. Heat the oil in a large skillet over medium-high heat and add the chicken. Brown both sides of the chicken 5 to 7 minutes per side, then remove from the skillet and set aside. You may need to repeat to brown all the chicken.

  7. Reduce the heat to medium and add the onion, garlic and bell pepper and cook, stirring, until the vegetables are soft, about 5 minutes. Stir in the cumin, cloves, cinnamon, chili powder, tomatoes and raisins, then return the chicken pieces to the pan and add the water. Cover the skillet and simmer until the chicken is fully cooked and falls from the bone, 30 to 40 minutes.

  8. Garnish with cilantro and serve. Serve with warm tortillas (wrap your tortillas in foil and heat them in the oven at 300 degrees). You can also put some of the sauce from the chicken into the tortilla. Or try serving this dish with rice and spoon some of the tomato sauce over it.

  9. This recipe yields 6 servings.

  10. Each serving: 650 calories ; 726 mg sodium; 191 mg cholesterol; 38 grams fat; 8 grams saturated fat; 21 grams carbohydrates; 56 grams protein; 2.88 grams fiber.


Send feedback