Coyote's Paprika-Chicken Chili
1/2 white onion, diced
1/2 purple onion, diced
4 cloves of garlic, minced
1 lg red bell pepper, diced
1 red jalapeno, diced and sliced
1 1/2 lbs chicken breast (without skins), cubed
1 T cumin
1 T Mexican oregano
1 oz california chile powder
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 and water mixture if you wish to make the chili thicker.
Heat the oil in a deep skillet over medium heat. Add the onions and green pepper and saute until the onions are translucent, about 3 minutes. Sprinkle the meat with the garlic, ground chile, cumin, and oregano. Stir to blend. Add the meat to the skillet. Break up any lumps with a fork, stirring occasionally until the meat is evenly browned. Add the bay leaf, pepper, tomatoes, vinegar, and caribe. Bring to a boil, lower the heat and simmer 1 hour, stirring occasionally. Taste and adjust seasoning.
|
