1 chicken, preferably a fryer
1/4 lb. butter
1/2 c. tomato paste
2 tsp. powdered cinnamon
Salt and pepper to taste

Cut chicken into serving sizes and brown with the butter. Mix tomato paste with a little water and pour over browned chicken. Reduce heat and stir until most of chicken is covered with the tomato.

Pour enough boiling water to cover chicken pieces; add cinnamon, salt and pepper and stir. Cook until chicken is done, making sure that water does not evaporate. Add water as necessary.

When chicken is done, sauce should be slightly thick. This stewed chicken is very good served over buttered noodles or boiled rice. (I usually boil the rice as directed on package, but add one chicken bouillon cube to the water.)