Ingredients

• Chicken breasts or thighs: 3 to 5
• Tomatoes, Large: 6
• The onion cut into wedges ½
• Oil: 3 tablespoons soup
• Chicken broth mixed with 2 cups
• Water: 2 cups
• 1 teaspoon oregano
• Caraway seeds: ½ teaspoon tea
• Garlic, 1 tablespoon chopped soup
• Cocoa powder, unsweetened ½ c. Tea
• Red powder or chili paste 1 tablespoon cold
• Salt to taste.

Method

Preheat oven above. Heat one tablespoon oil in large saucepan over high heat. Brown chicken pieces on each side. Cover chicken with chicken broth and let simmer. Although it has reached its boiling point, cut, cut the tip of both sides, and tomatoes on a baking tray with the onions. Sprinkle two tablespoons of oil over them. Place meat and tomatoes, remove if skin is very wrinkled and shrunken. While tomatoes roast, cook the chicken in a strong simmer and add the cold, cumin, oregano, garlic and cocoa. When the tomatoes are done, remove it cool from a diet of broiler chickens for a minute. While fresh tomatoes, burn the chicken. Remove use the skin of each tomato and a spoon to remove seeds from the average. With your fingers, add a little tomato paste and sauce. They separate the onions and stir sauce. Allow sauce to reduce, when you finish cooking the chicken. When the liquid quickly from the kitchen, add water about half a cup at a time, until the chicken reaches 170 degrees, or no longer pink inside.