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