1 1/2 kg chicken cut into pieces
salt and pepper to taste
3 tablespoons of olive oil
3/4 cup of chopped onion
2 cloves of garlic, minced
8 red bell peppers (finger-length)
1/2 teaspoon of ground cinnamon
3 cups of chicken broth or water
3 tablespoons of butter or margarine
3 tablespoons of all-purpose flour
1 1/2 kg chicken cut into pieces
salt and pepper to taste
3 tablespoons of olive oil
3/4 cup of chopped onion
2 cloves of garlic, minced
8 red bell peppers (finger-length)
1/2 teaspoon of ground cinnamon
3 cups of chicken broth or water
3 tablespoons of butter or margarine
3 tablespoons of all-purpose flour
Cut the chicken into pieces and season with salt and pepper
Brown the chicken in olive oil
Add the onion and garlic and sauté until softened
Blend the red bell peppers in a food processor to form a paste
Spread the paste over the chicken pieces and sprinkle with cinnamon
Add the chicken broth (or water) and cook until the chicken is tender
Remove the chicken and place it on a serving platter
Make a roux by melting butter or margarine and whisking in flour, adding to the chicken sauce
Let the sauce thicken and serve over the chicken pieces
Serve hot.
