Instructions: Heat the oil in an oven-proof pan and saute the onion, the peel from two of the tangerines, garlic, and pequins in the oil for 4 to 5 minutes. Add the tangerine juice or undiluted orange juice concentrate and wine and simmer for 10 minutes. The sauce will thicken slightly.

Preheat the oven to 325 degrees. Add the chicken breasts or strips, cover, and bake in a 325 degree oven for 15 minutes. Remove the cover, add the bell pepper and bake for an additional 15 minutes.

Remove the chicken to a warm platter, spoon the sauce including the pequins over the chicken, and garnish with the remaining tangerine peel.

SERVING SUGGESTIONS: Serve this on a mound of white rice with a very cold

"lite" beer.

This is an adaptation of a recipe given to me by the romance novelist Ruth Gerber Teich. She calls for 6 to 8 dried pequin chiles in the recipe but recommends "if youre making this for the first time and want to start mild, either reduce the amount of pequins to 4 or serve with more white rice. By the way dont eat those little red devils unless you have a cast-iron mouth."

Ms. Teich uses split boneless breasts or strips of chicken. When using the latter, she says, "I throw them into the pan with the sauce, cover for a while, 20 minutes? I dont know for sure because Im the kind of person who reads the wine label and dances on the ceiling."

As well as savoring the sweetly hot taste combination of the tangerine and the peppers, I also like this dish because it is so attractive, as the pequin chile used for cooking also makes a bold and colorful garnish along with the tangerine peel atop a bed of white rice.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.