Mexicana Chicken Recipe

Directions:

1. In a small nonstick skillet combine cinnamon stick, sesame seeds and cloves. Cook over low heat, stirring, until fragrant, about 3 minutes. Stir in chili powder.
2. In a blender, food processor or small coffee grinder, process the spice mixture until ground. Set aside.
3. In a small sauce pan, heat oil over medium heat. Add garlic and onion. Cook, stirring, until softened, about 3 minutes. Add broth, tomato sauce, tomatillos, tomato and reserved spice mixture.
4. Meanwhile, preheat broiler. Sprinkle chicken with 1 tsp ground cinnamon (not from mixture prepared above). Broil, turning once, until no longer pink, about 10 minutes. Place on serving plates; spoon sauce over top. Serve immediately.
5. Optional cooking methods.
6. Crock Pot - Complete steps 1 - 3, place mixture and raw chicken in crock pot and cook until chicken is no longer pink inside.
7. Stove top - Complete step 1 - 3, bring sauce mix to a boil and then add raw chicken. Cook until chicken is not longer pink inside.