Chili Stewed Hen

• 3 Tbsp. oil, divided
• 4 cloves garlic, minced
• 2 1/2 to 3 lb. chicken, cut up
• 1 c. chicken broth
• 2 bay leaves
• 1 tsp. oregano leaves, crushed
• 1 tsp. thyme
• 1 Tbsp. cornstarch
• 1/2 c. chopped onion
• 1/4 c. flour
• 2 c. chicken broth
• 3 Tbsp. Red Chili Puree or 1 to 2 Tbsp. mild pure chili powder
• salt and pepper
• 2 Tbsp. water

1. Saute onion and garlic; set aside.
2. Dust chicken with flour and brown on both sides.
3. Stir in onion, garlic mixture, chili puree, bay leaves, oregano, thyme, salt and pepper.
4. Cover and cook 45 minutes or until chicken is tender.
5. Remove bay leaves.
6. In a small bowl, blend cornstarch and water until smooth.
7. Combine with mixture in skillet and cook over low heat, stirring until thickened.
8. Pour sauce over chicken.
9. See recipe for Red Chili Puree.

oil, garlic, chicken, chicken broth, bay leaves, oregano, thyme, cornstarch, onion, flour, chicken broth, red chili puree, salt, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=723291 (may not work)