Winter chicken-chile stew
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Vegetable oil |
| 2 | Cloves garlic; chopped coarsely | |
| 1 | Broiler-fryer chicken; cut for frying (about 3-1/2 lb) | |
| 6 | larges | Carrots; peeled, cut in 3-inch lengths |
| 6 | Medium-small onions; peeled, and quartered | |
| 6 | Medium-small turnips; peeled and quartered | |
| 6 | mediums | Potatoes; peeled, and quartered |
| 2 | larges | Celery stalks; cut in 2-inch lengths |
| 7 | cups | Water |
| 1 | teaspoon | Salt or to taste |
| 3 | Sprigs fresh oregano -or- | |
| ½ | teaspoon | Dried leaf oregano |
| 1 | Fresh bay leaf | |
| 6 | Leaves fresh purple sage or | |
| 1 | teaspoon | Dried leaf sage |
| 2 | tablespoons | Ground pure New Mexico hot red chile |
| 1 | cup | Dry white wine |
| Caribe (crushed N. New Mexico hot red chile); if desired | ||
Directions
Heat oil in a large, heavy pot, then add garlic and cook just until heated.
Add chicken pieces and cook until browned on all sides, turning as needed.
Remove from pot. Add carrots, onions, turnips, potatoes and celery; cook, stirring, until slightly browned on edges. Return chicken pieces to pot, placing them on top of vegetables. Add water, salt, herbs, ground chile and ¾ cup wine. Bring to a boil, then reduce heat, cover and simmer 45 minutes to 1 hour or until chicken and vegetables are tender. Taste and adjust seasonings. Serve hot, laced with remaining ¼ cup of wine. If desired, offer a small bowl of caribe on the side for those who wish to add extra heat. Makes 6 to 8 servings.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .