Ingredients
4 tbsp. olive oil
1 large onion, chopped
2 cloves garlic
400 g. grated or crushed tomatoes
2 tbsp. tomato paste
1 glass of water or chicken broth
1 small cinnamon stick (optional)
1 tbsp. sugar (optional)
Salt, pepper
A little parsley for the end (optional)
In the same saucepan, sauté the onion for 4-5 minutes until soft. Add the garlic and the paste and stir for about 1 minute to release its aromas.
Put the chicken in the saucepan and add the tomato, water or broth, bay leaf, cinnamon, salt and pepper. Let it boil.
Lower the heat and simmer with the pot half-covered for 45-60 minutes, until the chicken is tender and the sauce has thickened.
Taste and adjust the salt, add a little sugar if necessary and sprinkle with parsley before serving.
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