| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mexican |
|
1 |
Servings |
INGREDIENTS
| 1/2 |
|
White onion diced |
| 1/2 |
|
Purple onion diced |
| 4 |
|
Cloves of garlic minced |
| 1 |
lg |
Red bell pepper diced |
| 1 |
|
Red jalapeno sliced and diced |
| 1 1/2 |
lb |
Chicken barest (without skins) cubed |
| 1 |
tb |
Cumin |
| 1 |
tb |
Mexican Oregano |
| 1 |
oz |
California chile powder |
| 1 |
oz |
Sweet paprika |
| 1 |
ds |
Seasoned salt |
| 1 |
lb |
Roma tomatoes diced |
| 4 |
c |
Chicken broth |
| 1 1/2 |
c |
Gewurztraminer wine |
|
|
Olive oil |
INSTRUCTIONS
In large pot saute the jalapeno, onions, bell pepper and 3 cloves of garlic
with olive oil until onions are translucent. In a large frying pan, heat
olive oil add 1 clove of garlic cook slightly then add the chicken and
sprinkle with a dash of seasoned salt and "brown" the chicken. Next add 1/2
cup wine to chicken and simmer for a few minutes. In the large pot with the
onions mix, add 4 cups chicken broth and 1 cup wine, then bring to a slight
boil for 5 minutes. Add the diced tomatoes.
After 5 minutes reduce to a simmer, add the chile powders, cumin and
oregano. Let pot simmer for at least 2 hours. Add flour & water mixture if
you wish to make the chili thicker.
Serve with chopped chiles,chopped onions, shredded cheese, and sour cream
and sour dough bread.
Posted to CHILE-HEADS DIGEST V4 #194 by Chipotle Coyote <coyote@calweb.com>
on Nov 11, 1997
A Message from our Provider:
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