I marinated chicken in the Jalapeno wine yesterday, it was intended to be served over rice, but I didn't have any. Here's what I did...
Tbs Olive oil
1/4 of a 375 ml bottle of pepper wine
couple shakes of Montreal Chicken seasoning
couple shakes of paprika
couple shakes of cayenne pepper powder
put raw chicken in container with above and shake every 15 minutes for an hour to ensure even distribution.
In a skillet, carmalize one medium to large onion and one large hot banana pepper.
add 1/2 cup chicken broth and cook chicken over low heat until done with lid.
When chicken is done add 2 tbls corn starch disolved in water to pan with chicken. This will create a nice gravy which will be served over the rice.
It turned out pretty well. Not too hot but not to mild. Adjust ingredients to your liking.
Of course I ended up finsihing the other 3/4 bottle of Jalapeno Pepper wine after dinner. It was a nice sipping wine. Just waiting to see what it does to my insides today. Oh Boy, it could be interesting.