Spicy Mexican Chicken - cooking recipe

Ingredients

1/2 c. all-purpose flour
1 1/2 lb. chicken breast
6 Tbsp. extra virgin olive oil
2 medium green bell peppers, diced
1 large onion, diced
1/4 tsp. ground cinnamon
1/2 tsp. ground cloves
1 tsp. chili powder
1 garlic clove, crushed
1/4 c. dry roasted unsalted peanuts
2 c. low salt chicken broth
1 tsp. dried oregano leaves
1/4 c. cornstarch
1/4 tsp. black pepper

Preparation

Put flour in a bag.
Shake one piece of chicken at a time in the bag to coat.
Heat 4 tablespoons oil in a heavy skillet over medium heat and saute the chicken 15 minutes until lightly browned on both sides.
Set chicken pieces aside.
Add remaining oil to skillet and saute peppers and onion until tender.
Add cinnamon, cloves, chili powder, garlic, peanuts, broth and oregano.
Heat until simmering.
Spoon out 1/2 cup of sauce and blend with cornstarch.
Return this mixture to casserole and simmer until sauce thickens.
Add chicken pieces to sauce; cover and simmer over low heat for 45 minutes or until chicken is tender.
Sprinkle with pepper and serve.