Servings
4 - 6
Ingredients:
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 chili powder, 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
