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Coyote's Paprika-Chicken Chili chili, chicken 1/2 white onion diced 1/2 purple onion diced 4 cloves of garlic minced 1 large red bell pepper diced 1 red jalapeno sliced and 1 diced 1 & 1/2 lbs chicken breast 1 (without skins) cubed 1 tablespoon cumin 1 tablespoon mexican oregano 1 oz california chile powder 1 oz sweet paprika 1 dash seasoned salt 1 lb roma tomatoes diced 4 cup chicken broth 1 1/2 cup gewurztraminer wine 1 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 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. Crazy Coyote Howlin' for Habaneros From: Chipotle Coyote Yield: 4 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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