This is an old fashioned recipe adapted from James Beard.

1 chicken cut into pieces
2 tbs olive oil
2 tbs butter
3 medium tomatoes, peeled and quartered
(one half) an onion, chopped
1 garlic clove, finely minced
2 tsp salt
1 tbs chili pepper
1 tbs red chili flakes  (or less if you want it less spicy)
(one quarter) cup chopped pimiento
1 tbs flour

Brown chicken in butter and oil.  Add tomatoes, onion, garlic, salt and one-half cup of water.  Cover and simmer for about 30 minutes.

Add chili powder and chili flakes, pepper and pimiento about ten minutes before you think it’s done.  And continue to simmer.

Remove chicken to a serving dish.  Leaving drippings and tomato mixture in pan.  Mix flour with 1 tbs water and mix smooth, then add to drippings and gravy left in pan.

Spoon the sauce/gravy around the chicken, not on it.  And if you have extra put it in a gravy boat. 

Serve with fluffy white rice.  And warm corn tortillas on the side.  and a few jalapenos in a condiment dish and a good hot sauce in case anyone wants to go wild.