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Stew: Winter Chicken-Chili Stew

Source of Recipe

Jane Butel's Hotter Than Hell


List of Ingredients

1/4 cup vegetable oil
2 lg cloves garlic, coarsely chopped
1 3 1/2 lb frying chicken, cut for frying
6 large carrots, peel,cut in 3" pcs
6 medium onions, peeled,quartered
6 medium turnips, peeled,quartered
6 medium potatoes, peeled,quartered
2 large celery stalks, cut in 2" pieces
7 cups water
1 teaspoon salt, or to taste
3 sprigs fresh oregano or 1/2 tsp dried
1 bay leaf, fresh if possible
6 leaves fresh purple sage or 1 tsp dried leaf sage
2 tablespoons ground New Mexico hot red chile
1 cup dry white wine
Caribe, if desired (crushed Northern New Mexico red chile)



Recipe

Heat oil in a large, heavy pot, then add garlic and cook just until heated. Add chicken pieces and cook until browned on all sides, turning as needed.


Remove from pot. Add carrots, onions, turnips, potatoes and celery; cook, stirring, until slightly browned on edges. Return chicken pieces to pot, placing them on top of vegetables.


Add water, salt, herbs, ground chile and 3/4 cup wine. Bring to a boil, then reduce heat, cover and simmer 45 minutes to 1 hour or until chicken and vegetables are tender.

Taste and adjust seasonings. Serve hot, laced with remaining 1/4 cup wine.

If desired, offer a small bowl of caribe on the side for those who wish to add extra heat.
YIELD: 6-8 Servings