|Ready to cook broiler fryer chicken||3 Pound, cut up (1 whole)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Minced onion||1⁄4 Cup (4 tbs)|
|Minced green pepper||1⁄4 Cup (4 tbs)|
|Garlic clove||1 Small, minced|
|Canned tomatoes||7 1⁄2 Ounce (1 can)|
|Beef broth||1⁄2 Cup (8 tbs)|
|Chili powder||1⁄2 Teaspoon|
|Ground cinnamon||1⁄8 Teaspoon|
|Ground nutmeg||1⁄8 Teaspoon|
|Ground cloves||1 Dash|
|Bottled hot pepper sauce||1 Dash|
|Unsweetened chocolate||1⁄4 Ounce (1/4 of a 1 ounce square)|
In large, heavy skillet brown the chicken slowly in butter.(Electric skillet 350°.)
Season lightly with salt and pepper.
Set chicken aside; cover.
In same skillet cook onion, green pepper, and garlic in butter remaining in pan.
Add remaining ingredients, except cornstarch, to skillet.
Cover and reduce heat (220°); cook till tender, about 45 minutes.
Remove chicken to platter; keep warm.
Combine cornstarch with 2 tablespoons cold water; stir into sauce.
Cook and stir till thickened and bubbly.
Pour sauce over chicken.