2 ½ -3 lb. chicken

4 tbsp. mole or regular chile powder

3 cups water

1 tbsp. cumin powder

1 tbsp. shortening

2 garlic buds

2 tbsp. corn flour or white flour

Brown pieces of chicken in a little oil in a heavy frypan. Add 3 cups water, cover and cook until tender. Remove chicken and liquid from frypan. Melt shortening, then blend in corn flour or white flour. To this mixture add Mole or regular chile powder, cumin powder and garlic buds. When this is blended, pour in the liquid from chicken. When thickened, add chicken pieces and simmer for 10 to 15 minutes until sauce is fairly thick.