Rate this recipe
By Craig Claiborne
Brown the chicken in the butter. Add the tomatoes, onion, garlic, salt and one-half cup water. Cover and simmer for about thirty minutes, until the chicken is tender.
Add the chili powder, pepper and pimiento ten minutes before the end of the cooking time. Remove the chicken to a serving dish and keep warm.
Mix the flour with one tablespoon water to a smooth paste and stir it into the gravy left in the pan. Heat for about one minute to thicken. Pour the gravy around the chicken. Serve hot, with rice.
© 1966 Craig Claiborne estate. All rights reserved.