| 1/4 | c | Vegetable oil |
| 2 | | Cloves garlic; chopped coarsely |
| 1 | | Broiler-fryer chicken; cut for frying (about 3-1/2 lb) |
| 6 | lg | Carrots; peeled, cut in 3-inch lengths |
| 6 | | Medium-small onions; peeled, and quartered |
| 6 | | Medium-small turnips; peeled and quartered |
| 6 | md | Potatoes; peeled, and quartered |
| 2 | lg | Celery stalks; cut in 2-inch lengths |
| 7 | c | Water |
| 1 | ts | Salt or to taste |
| 3 | | Sprigs fresh oregano -or- |
| 1/2 | ts | Dried leaf oregano |
| 1 | | Fresh bay leaf |
| 6 | | Leaves fresh purple sage or |
| 1 | ts | Dried leaf sage |
| 2 | tb | Ground pure New Mexico hot red chile |
| 1 | c | Dry white wine |
| | Caribe (crushed N. New Mexico hot red chile); if desired |
