1 (16 ounce) can stewed tomatoes
2 tablespoons water
1 teaspoon crushed garlic
2 tablespoons minced onion
1 tablespoon chopped fresh cilantro
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
2 tablespoons sherry
1/3 cup chicken broth
salt and pepper to taste
Preheat oven broiler. In a medium saucepan, combine tomatoes, water, garlic, onions, cilantro, pepper and cayenne pepper. Bring to a boil and reduce heat. Cook, covered, for 6 to 7 minutes. Stir in sherry and broth. Bring to a boil and then reduce heat to low. Stir in pepper and cayenne pepper. When sauce is thick and thickened, remove it from heat. Stir in chicken.