Coyote's paprika-chicken chili

1 Servings

Ingredients

Quantity Ingredient
½ White onion diced
½ Purple onion diced
4 Cloves of garlic minced
1 large Red bell pepper diced
1 Red jalapeno sliced and diced
1½ pounds Chicken barest (without skins) cubed
1 tablespoon Cumin
1 tablespoon Mexican Oregano
1 ounce California chile powder
1 ounce Sweet paprika
1 dash Seasoned salt
1 pounds Roma tomatoes diced
4 cups Chicken broth
1½ cup Gewurztraminer wine
Olive oil

Directions

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 ½ 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@...> on Nov 11, 1997

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