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 of wine. If desired, offer a small bowl of caribe on the side for those who wish to add extra heat. Makes 6 to 8 servings.

From the <Hotter Than Hell!>, by Jane Butel, Isbn 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's Mm Recipe Archive,