Tijuana Chicken

Recipe Ingredients

3 1/2 lbs	1589g / 56oz	Chicken pieces - see * Note
1 teaspoon	5ml	Salt - more to taste
1 teaspoon	5ml	Freshly-ground black pepper
1		Onion
3		Garlic cloves
1		Green bell pepper
1/4 cup	59ml	Oil
2 tablespoons	30ml	Ground cumin
1/2 teaspoon	2.5ml	Ground cloves
1 teaspoon	5ml	Cinnamon
1 teaspoon	5ml	Chili powder
1 1/2 cups	93g / 3.3oz	Chopped tomatoes - fresh or canned
1/2 cup	80g / 2.8oz	Raisins
1 1/2 cups	355ml	Water
		Cilantro - for garnish

Recipe Instructions

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

Season the chicken with salt and pepper and set aside.

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.

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

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.

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.

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.

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.

This recipe yields 6 servings.

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.

Source:
The Los Angeles Times, 08-29-2001

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