Title: Coyote's Paprika-Chicken Chili
Categories: None
Yield: 1 Servings

1/2 White onion diced
1/2 Purple onion diced
4 Cloves of garlic minced
1 lg Red bell pepper diced
1 Red jalapeno sliced and
-diced
1 1/2 lb Chicken barest (without
-skins) cubed
1 tb Cumin
1 tb Mexican Oregano
1 oz California chile powder
1 oz Sweet paprika
1 ds Seasoned salt
1 lb Roma tomatoes diced
4 c Chicken broth
1 1/2 c 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 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.

Posted to CHILE-HEADS DIGEST V4 #194 by Chipotle Coyote
on Nov 11, 1997