Chef tim's chicken pepperpot stew

1 Servings

Ingredients

Quantity Ingredient
3½ pounds Chicken Cut in 8 Pieces
1 cup All Purpose Flour
1 teaspoon Salt
¼ teaspoon Ground Celery Seed
½ teaspoon Cracked Black Pepper
¼ teaspoon Paprika
¼ Habanero; Reconstituted and Finely Crushed
6 Star Anise
¼ teaspoon Ground Allspice
¼ teaspoon Nutmeg
¼ teaspoon Cinnamon
1 Vanilla Bean; Split
1 teaspoon Fresh Thyme Leaves
3 Bay Leaves
4 mediums Carrots; Sliced Large
2 mediums Onions; Sliced Large
6 Stalks Celery; Sliced Large
8 New Potatoes; Washed
1 small Bulb Fennel; Sliced
1 Red Bell Pepper; Diced Fine
1 Green Bell Pepper; Diced Fine
½ Habanero; Reconstituted and Sliced
1 tablespoon Worcestershire Sauce
Salt and Pepper to Taste

Directions

FLOUR MIXTURE

SEASONING

VEGETABLES

Created by: Chef Tim Schafer

Chile Today - Hot Tamale

Heat oil in a big ol' pot, being careful not to smoke oil. Sift together flour mixture; dredge chicken in flour mixture, shake off excess flour.

Place chicken in oil skin side down for five minutes or until golden brown and crispy. Turn over and repeat. Leave chicken parts in pot; add garlic and cook over medium heat until garlic is browned. Add white wine and reduce for three minutes. Add chicken stock and orange juice. Add all dried ingredients except vegetables. Cover and cook for 15 minutes. Add potatoes and carrots and cook for ten minutes. Add onion and celery; uncover pot and cook for 10 minutes. Add fennel and red and green peppers and cook for 5 minutes. Add habanero and worcestershire sauce. Enjoy Chef Tim's pepperpot stew!!

Posted to recipelu-digest by LSHW <shusky@...> on Feb 15, 1998

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