Chicken Aguascalientes

• 3 lbs chicken, bone in and cut up
• salt and pepper
• 2 tablespoons oil
• 1 onion, thinly sliced
• 1 garlic clove, minced
• 3 medium fresh tomatoes, peeled, seeded, and rough chopped (Caned tomatoes do not work well with this recipe)
• 1 tablespoon lemon juice
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 teaspoon oregano, dried, crushed
• 1/8 teaspoon cinnamon, ground
• 1/8 teaspoon clove, ground
• 2 teaspoons cornstarch

1. Sprinkle chicken with salt and pepper.
2. In 12 inch skillet brown chicken in cooking oil about 15 minutes.
3. Add onion and garlic; cook 5 minutes more.
4. Add tomatoes, lemon juice, sugar, salt, oregano, cinnamon, cloves, and 1/2 cup water. Cover; simmer 30 to 35 minutes or till chicken is tender.
5. Remove chicken to platter, keep warm.
6. Measure pan juices; add water to make 2 cups. Return to skillet.
7. Combine cornstarch and 2 tablespoons cold water; add to skillet. Cook and stir till thickened and bubbly.
8. Spoon some sauce over chicken; pass remainding sauce.

chicken, salt, oil, onion, garlic, fresh tomatoes, lemon juice, sugar, salt, oregano, cinnamon, cornstarch

Taken from www.food.com/recipe/chicken-aguascalientes-376141 (may not work)