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Gypsy Chicken Stew

SUBMITTED BY: CBASS PHOTO BY: LADYJAYPEE

"This is one of those recipes that tastes better the longer you cook it, but the end result is well worth it."
RECIPE RATING:
The reviewer gave this recipe 15 stars. This recipe average a 4.6 star rating.
Read Reviews (12)
PREP TIME  10 Min
COOK TIME  1 Hr 30 Min
READY IN  1 Hr 40 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 1 (4 pound) whole chicken
  • 2 1/2 cups dry sherry
  • 1 1/2 cups chicken stock
  • 8 cloves garlic, halved
  • 3 onions, quartered
  • 4 fresh green chile peppers
  • 6 large tomatoes, peeled and quartered
  • salt to taste
  • 1/4 cup shredded Monterey Jack cheese (optional)
  • 1 tablespoon vegetable oil

DIRECTIONS

  1. In a large, stewing pot, place whole chicken, 1 1/2 cup sherry, stock, garlic, and onions. Simmer for 1 hour.
  2. Meanwhile, place green chilies in a roasting pan, and drizzle with 1 tablespoon oil. Bake at 375 degrees F (190 degrees C) until skins begin to blacken. Peel and seed the peppers.
  3. Remove chicken from pot, and set aside to cool. Add green chilies and tomatoes to simmering stock.
  4. When chicken is cool enough to touch, remove the meat from the bones. Return meat to pot. Also, add 1 cup more sherry, and salt to taste. Simmer at least 30 minutes more. Serve with a little shredded cheese on top.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 23, 2003 by SMBELB
If you like it spicy, you will love this! I substituted 6 breast with bone in and skin. ... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 26, 2006 by Linda
I have been making this recipe for about 2 years now. Became a member just so I could finally... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 23, 2003 by ZBEST4ME
My whole family LOVED this! We substituted chicken breast to lower fat, and served over rice.... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 14, 2007 by LADYJAYPEE
This was a nice-tasting stew with delicate flavors. We enjoy white meat, so I used 4 bone-in,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 15, 2005 by JLOSOFO
This is absolutely the best chicken soup/stew I have ever tasted. It is hearty and glorious! ... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 5, 2008 by LAURA B.
This was outstanding! All the flavors blended perfectly. I was afraid the sherry would be... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 4, 2006 by MAGGIE MCGUIRE
What an exciting combination of flavors! Thanks for a delicious and different meal,Colleen. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 1, 2005 by LILBITOFCHOCLATE
Excellent! I served it over rice. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 19, 2005 by Javagoddess
I have to admit that I was dubious about using so much sherry (especially in combination with... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 27, 2004 by TIZME
Simple, but good--the roasted chile gives it a bit of a kick in the back of the throat. Serve... MORE

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