| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | California | Chili, Main dish | 4 | Servings |
INGREDIENTS
| 3 | lb | Chicken; cut up and browned |
| 3 | tb | Olive oil |
| 4 | Garlic clove; sliced | |
| 3 | Onion; peeled and chopped | |
| 1 | ts | Cumin seeds, whole |
| 2 | Jalapeno pepper; seeded and chopped | |
| 2 | c | Chili sauce, prepared |
| 4 | Tomato; chopped | |
| 2 | Green bell pepper; seeded and chopped | |
| 1 | tb | Worcestershire sauce |
| 1 | c | Red wine |
| Salt |
INSTRUCTIONS
Brown the chicken. Heat a large frying pan and add the oil. Saute the garlic, onions, cumin seeds and jalapeno peppers until the onions are clear. Add all to a heavy pot and bring to a simmer. Cook for 1 hour. This one has to be different. If it came from California it is expected to be unusual. Try this. No avocado, but chicken and a very mild chili sauce from a jar. It is really a great dish, although one should not confuse it with the old-line chili cookers' product. By Jeff Smith The Frugal Gourmet From the 12/04/1991 issue - The Springfield Union-News Meal-Mastered by Joe Comiskey 09/12/1992 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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