Cinnamon Chicken Vera Cruz

Freelance chef Alejandra Montero created this recipe that was distributed by the Hortus Botanicus. It is usually served with rice that is fried in oil and garlic before it is cooked.

Alejandra suggests adding a half cup of fresh or frozen garden peas during the last 5 minutes.

Ingredients

• 8 chicken legs

• 2 tablespoons cinnamon

• 1/4 cup olive oil

• 3 shallots, chopped

• 2 large tomatoes, peeled and chopped

• 1 cinnamon stick

• 2 red bell peppers, seeds and stems removed, chopped

• 1 teaspoon red chile powder

• Water as needed

• Salt to taste

Instructions

Sprinkle the chicken legs with cinnamon and let them marinate, covered, for 30 minutes. Add the oil to a deep skillet and heat it. Sear the chicken legs over medium heat for about 8 minutes, turning often. Remove the legs to a plate, add the shallots and saute them until golden brown. Return the legs to the skillet, add the tomatoes and cinnamon stick, and a little water. The legs should be just covered by the liquid.

Cover and simmer for 15 minutes. Remove the cover, add the bell peppers and chile powder, and simmer, uncovered, for 10 minutes. Adjust the salt and stir just before serving.