|Chicken W/ Currants and Jalapenos|
Rinse chicken, pat dry, and sprinkle all over with paprika. Heat oil in a 4- to 5-quart (4- to 5-liter) pan over medium-high heat. Add chicken pieces, a portion at a time; cook, turning as needed, until browned on all sides (about 6 minutes). Remove from pan and set aside.
Add garlic, chiles, onion and carrots to pan. Cook, stirring often, until vegetables begin to brown lightly (about 12 minutes). Add mushrooms, tomatoes, cumin, fines herbes, wine and currants; then add chicken and any accumulated juices. Bring to a boil. Then reduce heat and simmer, uncovered, until meat near thighbone is no longer pink; cut to test (about 40 minutes).
Makes 4 servings.
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