Recipe - Coyotes Paprika-Chicken Chili

One half White onion minced
One half Purple onion minced
4 Cloves of garlic minced
1 lg Red bell pepper minced
1 Red jalapeno cut or sliced up and
minced
1 One half pound Chicken barest (without
skins) cubed
1 tablespoon Cumin
1 tablespoon Mexican Oregano
1 ounce California chile powder
1 ounce Sweet paprika
1 ds Seasoned salt
1 pound Roma tomatoes minced
4 cup Chicken broth
1 One half cup Gewurztraminer wine
Olive oil

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 1/2
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 minced 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 CHILEHEADS DIGEST V4 #194 by Chipotle Coyote coyote@calweb.com
on Nov 11, 1997