My Mothers recipe:
1 Chicken 2LBs worth, any parts you like to cook with
2 Flour, table spoons at a time until gravy is brown
3 Mexene Chili Powder about 6 tea spoons
4 Cumin dash or so
5 Chicken Bouillon (optional during the boil process)

1 Chicken 2LBs worth, any parts you like to cook with 2 Flour, table spoons at a time until gravy is brown 3 Mexene Chili Powder about 6 tea spoons 4 Cumin dash or so 5 Chicken Bouillon (optional during the boil process)

Wash and dry the chicken parts, thighs, legs breast whatever parts you want, about 2LBs of chicken. Boil the chicken with water (add chicken bouillon if desired for more flavor but this is optional she said), until fully cooked, (SAVE THE BROTH)
Take large skillet or pan, to prepare the gravy. Add oil to pan, couple table spoons of (any oil vergie or olive, any works). Heat the oil up
Add table spoons of flour to the heated oil, until it turns a little brown.
Then add “Mexene Chili powder” this was the brand she swears by when she makes this, about 6 tea spoons of this stuff, with a little cumin, stirring all this while slowly adding the chicken broth until you get a good consistency of a gravy thickness you desire.
When you got a nice gravy going, throw in your chicken and let it simmer for a bit on low heat, so the chicken can take in that gravy flavor.