1 1/2 Lbs. Boneless chicken breasts, cut into 1 inch cubes 3 Tbsp. All-purpose flour (gluten free can be substituted) 2 Tbsp. Vegetable oil 1 Tbsp. All-purpose flour (gluten free can be substituted) 1/4 cup chopped onion 1 4 oz. Can tomato sauce 2 Tbsp. California chili powder 1 tsp Cumin 1/2 tsp Garlic powder Salt & pepper to taste 3 cups Water Fresh chopped cilantro for garnish
Place 3 tablespoons flour in a plastic bag. Add cubed chicken and shake to lightly coat with flour. Set aside. Heat vegetable oil in a deep frying pan over medium high heat. Add chicken and sauté until meat is evenly browned, about 6 to 8 minutes. Add 1 tablespoon flour, stir and cook for about 3 or 4 minutes. Add the water, onion, cumin,California chilipowder, tomato sauce, garlic powder, salt and pepper, then stir well. Bring to a boil, reduce heat to medium low and cook until chicken is tender, about 1 hour.
Serve over rice.
*You can also substitute regular flour with gluten-free flour