Instructions: In a medium-size saucepan, heat oil over high heat. Season chicken lightly with salt and white pepper and saute until evenly golden brown, about 5 minutes. Remove from skillet with a metal spatula or slotted spoon, and pour off all but about 2 tablespoons of oil. Reduce heat to medium and saute onions, garlic and chiles until onions are transparent, 3 to 5 minutes. Add tomatoes, breaking them up coarsely with your fingers, and remaining ingredients, along with 3/4 teaspoon each of salt and white pepper; increase heat and bring to a boil. Reduce heat to low, return chicken to skillet and simmer, stirring frequently, until chili is thick, 15 to 20 minutes.

Makes 4 to 6 servings.

NOTES : Fresh-squeezed orange juice and golden raisins beguilingly combine with the moderate spice of chili to give this dish a tangy-sweet edge that is especially good accompanied by black beans or white rice and Orange & Red Onion Pico de Gallo.

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