In a large mixing bowl, combine cinnamon, salt, and pepper. Add chicken pieces to the bowl and rub spices into the chicken until evenly coated.

Heat oil in a large frying pan; add chicken and cook about four to five minutes on each side or until golden brown. Remove chicken from pan and set aside.

Add onions and garlic to pan and sauté until golden. Stir in wine; bring to a boil. Add water, tomato paste, and oregano; stir until well blended. Bring to a boil and return chicken to pan.

Reduce heat to medium-low; cover and simmer one hour and 15 minutes or until chicken is cooked through and soft. Spoon sauce on top. Remaining sauce can be reserved and served with rice.