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