KOTA KAPAMA - CAT CORA

Steps:

• Pat the chicken pieces dry with paper towels so they don't spatter in the pan. Mix the cinnamon, salt, and pepper together in a small bowl and rub the chicken pieces on all sides with the mixture. Mince 3 of the garlic cloves and set aside.
• Heat the olive oil in a large, deep, nonaluminum skillet over high heat. A 12-inch skillet with sides about 3 inches high will allow you to brown all the chicken pieces at once. If you don't have a skillet large enough, brown the chicken in 2 batches, using 1 tablespoon of oil for each batch. Don't crowd the pieces in the pan or the chicken will steam rather than brown.
• Add the chicken to the skillet and brown for 4 to 5 minutes on each side, shifting the pieces with a metal spatula so the chicken doesn't stick to the skillet. When the pieces are nicely browned on all sides, remove from the pan and set aside.
• Reduce the heat to medium-high and add the onions and minced garlic. Cook for about 3 minutes, stirring constantly, until the onions have softened and are a rich golden brown. Add the wine and scrape the bottom of the pan with a spatula or spoon to deglaze, loosening any browned bits.
• When the wine has evaporated, add the water, tomato paste, and remaining 2 whole garlic cloves. Return the chicken to the pan. The liquid should cover about three-quarters of the chicken. Reduce the heat to low, cover skillet with a lid, and simmer for about 1 hour, or until the chicken is tender and thoroughly cooked. (If the sauce becomes too thick, thin it with a little more water.) Taste and adjust the seasoning.
• I like to serve this with my family's homemade buttered noodles but it's also great over rice, orzo, or macaroni. Sprinkle the grated cheese over the