Recipe - Chef Tims Chicken Pepperpot Stew

3 One half pound Chicken Cut in 8 Pieces

FLOUR MIXTURE
1 cup All Purpose Flour
1 teaspoon Salt
One fourth teaspoon Ground Celery Seed
One half teaspoon Cracked Black Pepper
One fourth teaspoon Paprika
One fourth Habanero; Reconstituted and
Finely Crushed

SEASONING
6 Star Anise
One fourth teaspoon Ground Allspice
One fourth teaspoon Nutmeg
One fourth teaspoon Cinnamon
1 Vanilla Bean; Split
1 teaspoon Fresh Thyme Leaves
3 Bay Leaves

VEGETABLES
4 md Carrots; Sliced Large
2 md 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
One half Habanero; Reconstituted and
Sliced
1 tablespoon Worcestershire Sauce
Salt and Pepper to Taste

Created by: Chef Tim Schafer

http://emall.com/Chile/chilerecipes.html

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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 recipeludigest by LSHW shusky@erols.com on Feb 15, 1998