Instructions: Chile Today - Hot Tamale

Heat oil in a big ol pot, being careful not to smoke oil. Sift together flour mixture; dredge chicken in flour mixture, shake off excess flour.

Place chicken in oil skin side down for five minutes or until golden brown and crispy. Turn over and repeat. Leave chicken parts in pot; add garlic and cook over medium heat until garlic is browned. Add white wine and reduce for three minutes. Add chicken stock and orange juice. Add all dried ingredients except vegetables. Cover and cook for 15 minutes. Add potatoes and carrots and cook for ten minutes. Add onion and celery; uncover pot and cook for 10 minutes. Add fennel and red and green peppers and cook for 5 minutes. Add habanero and worcestershire sauce. Enjoy Chef Tims pepperpot stew!!

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