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Coyote's Paprika-Chicken Chili (mild)
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    Coyote's Paprika-Chicken Chili (mild)

  • 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 diced
  • 1 & 1/2 lbs chicken barest (without skins) cubed
  • 1 Tablespoon Cumin
  • 1 Tablespoon Mexican Oregano
  • 1 oz California chile powder
  • 1 oz sweet paprika
  • dash seasoned salt
  • 1 lb roma tomatoes diced
  • 4 cups chicken broth
  • 1 &1/2 cups 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.

    From: Chipotle Coyote
    Posted By:Chipotle Coyote
    Post Date: Tue, 11 Nov 1997

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