Instructions: Dredge the chicken pieces in the flour, and brown thoroughly in the olive oil. Remove chicken from pan and saute onion in remaining oil(you can add more oil if necessary)until brown. Add celery soup, thyme and cumin plus salt and pepper to taste.

Stir in milk, bring to a boil and then return chicken to pan. Cover and simmer over very low heat for 30 minutes, stirring often. Serve over rice.

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