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Cuban Chicken Stew with Cinnamon recipe
courtesy of Miguel Sanchez

3 lbs. chicken cut into pieces
8 ounces ham, diced
1/2 cup sofrito broth
1 1/2 cup tomato, diced
1 cup water
1 cup tomato sauce
3 tablespoons oil
2 teaspoons ground cinnamon
Adobo seasoning powder to taste
salt and pepper to taste

Season the chicken with the adobo. Refrigerate for 30 minutes to an hour. Heat oil in a skillet and saute the sofrito and ham over medium heat for 5 minutes. Add tomato sauce, diced tomatoes and water and bring to a boil. Add chicken, cinnamon, salt, and pepper, and bring to a boil again. Reduce the heat to low and simmer for 30 minutes.

serves 6.

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