Chicken A La Mexican
|Chicken||2 1⁄2 Pound, cut into serving pieces (2 Of Them 2 Pounds And 1 Half Pound Bird)|
|Ground black pepper||To Taste|
|Chicken fat/Olive oil||3 Tablespoon|
|Finely chopped onion||3⁄4 Cup (12 tbs)|
|Garlic||2 Clove (10 gm), finely chopped|
|Ground cumin||1⁄2 Teaspoon|
|Hot chicken stock/Water||3 Cup (48 tbs)|
Sprinkle the chicken with salt and pepper and brown it on all sides in chicken fat in a casserole with a tight fitting lid.
Add the onion and garlic to the casserole and cook briefly, stirring.
Put the pimentos through a food mill or puree in an electric blender.
Pour them over the chicken and sprinkle with cumin.
Pour the hot chicken stock over the chicken, cover the casserole and simmer until the chicken is tender, about forty-five minutes.
Transfer the chicken to a serving dish.
Prepare a beurre manie by kneading the butter and flour together.
Add it, bit by bit,to the liquid in the casserole, stirring after each addition.
When the sauce is thickened and smooth, simmer one minute and pour it over the chicken.