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1
In the 1 tbsp of oil place the chicken skin down, in a large sauce pan or frying pan. One large enough to make your sauce in later.Fry the chicken on both sides until skin is brown and slightly.
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2
Season with salt, pepper,and garlic to your own taste,(Garlic being optional,I love it but others don't)
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3
After chicken is done, set aside and let cool while you make the sauce. Then shred the chicken with a fork or by hand. Removing any veins or fat and skin from the chicken.
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4
With the drippings in the pan from the chicken put your chili powder and flour, brown very slightly.(should be a smooth paste now if not add some oil,or if too oily add flour)
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5
Remove from heat and add the water about 1/2 cup at a time while whisking to keep it a smooth paste. Once you have it smooth, return to heat and continue to add water and whisk add about 8 oz. of water then let cook for a few minutes, whisk then add more.
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6
Repeat water and whisking and heating until it is a thick gravy.
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7
Now you can add Salt, pepper, cumin and garlic to your own taste.
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8
After you have the sauce to the desired consistency add the shredded chicken and serve with red rice and flour tortillas.
