Coyote's Paprika-Chicken Chili

      Yield: 4 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 and,Sliced

      1    diced

      1    & 1/2 lbs chicken breast

      1    (without skins),Cubed

      1 T  cumin

      1 T  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

      1    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