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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:
Read Reviews
(12)
Review/Rate This Recipe
PREP TIME
10 Min
COOK TIME
1 Hr 30 Min
READY IN
1 Hr 40 Min
SERVINGS
(
Help
)
Servings
US
METRIC
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
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DIRECTIONS
In a large, stewing pot, place whole chicken, 1 1/2 cup sherry, stock, garlic, and onions. Simmer for 1 hour.
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.
Remove chicken from pot, and set aside to cool. Add green chilies and tomatoes to simmering stock.
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
Reviewed on Jun. 23, 2003 by SMBELB
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SMBELB
Jun. 23, 2003
If you like it spicy, you will love this! I substituted 6 breast with bone in and skin. Otherwise I followed it verbatim. The only real challenge for me was skinning the peppers. I find that roasting for about 30 minutes seems to make it easier to peel, much longer and it is too difficult peeling them.
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6 users found this review helpful
If you like it spicy, you will love this! I substituted 6 breast with bone in and skin. ...
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Reviewed on Jan. 26, 2006 by Linda
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Linda
Jan. 26, 2006
I have been making this recipe for about 2 years now. Became a member just so I could finally rate this recipe. Absolutely delicious--a husband favorite! Thanks Colleen for sharing this wonderful recipe.
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4 users found this review helpful
I have been making this recipe for about 2 years now. Became a member just so I could finally...
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Reviewed on Jun. 23, 2003 by ZBEST4ME
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ZBEST4ME
Jun. 23, 2003
My whole family LOVED this! We substituted chicken breast to lower fat, and served over rice. A new favorite!!
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4 users found this review helpful
My whole family LOVED this! We substituted chicken breast to lower fat, and served over rice....
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Reviewed on Feb. 14, 2007 by
LADYJAYPEE
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LADYJAYPEE
Feb. 14, 2007
This was a nice-tasting stew with delicate flavors. We enjoy white meat, so I used 4 bone-in, skin-on chicken breasts rather than a whole chicken. I wasn't sure what kind of green chile pepper to use so got 4 Anaheims and that was perfect; there was not an indication in the recipe how long it would take to bake & blacken them, but mine were in the oven for about an hour; toward the end I turned the broiler on to get them going a little faster. It is a bit of a trick to peel them at that point, so I just ended up dumping the stems and seeds and scraping the insides of the chiles into the broth; these gave a hint of heat and nice flavor. I added about 1.5tsp salt to the broth (I used low-sodium broth!) Served with grated Monterey Jack cheese and a garnish of cilantro, alongside toasted "French Country Bread" & "Garlic Butter", both from this website. Thank you, Colleen!
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2 users found this review helpful
This was a nice-tasting stew with delicate flavors. We enjoy white meat, so I used 4 bone-in,...
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Reviewed on Feb. 15, 2005 by JLOSOFO
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JLOSOFO
Feb. 15, 2005
This is absolutely the best chicken soup/stew I have ever tasted. It is hearty and glorious! Don't scrimp on the sherry or the chili peppers!
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2 users found this review helpful
This is absolutely the best chicken soup/stew I have ever tasted. It is hearty and glorious! ...
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Reviewed on Feb. 5, 2008 by
LAURA B.
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LAURA B.
Feb. 5, 2008
This was outstanding! All the flavors blended perfectly. I was afraid the sherry would be overpowering, but it wasn't at all. I used poblano peppers (couldn't find regular chile or "aneheim" peppers, believe it or not)..they turned out great...they are nice and fleshy and complimented it well. Also I used a large can of peeled whole tomatoes cut in half, fresh vine-ripes were $3.99 per lb. I opted for the $1.99 can, and it was just fine. I topped with shredded jack cheese and a little cilantro over white rice to soak up the broth. We also enjoyed a nice cold ale with it, yum!
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1 user found this review helpful
This was outstanding! All the flavors blended perfectly. I was afraid the sherry would be...
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Reviewed on Dec. 4, 2006 by MAGGIE MCGUIRE
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MAGGIE MCGUIRE
Dec. 4, 2006
What an exciting combination of flavors! Thanks for a delicious and different meal,Colleen.
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1 user found this review helpful
What an exciting combination of flavors! Thanks for a delicious and different meal,Colleen.
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Reviewed on Mar. 1, 2005 by
LILBITOFCHOCLATE
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LILBITOFCHOCLATE
Mar. 1, 2005
Excellent! I served it over rice.
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1 user found this review helpful
Excellent! I served it over rice.
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Reviewed on Jan. 19, 2005 by
Javagoddess
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Javagoddess
Jan. 19, 2005
I have to admit that I was dubious about using so much sherry (especially in combination with the chile peppers), but this was really wonderful! The broth had a great depth to it. Given the high fat, sodium, and calorie content, though, we gave it four out of five stars. A good one for those indulgent days.
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1 user found this review helpful
I have to admit that I was dubious about using so much sherry (especially in combination with...
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Reviewed on Jul. 27, 2004 by TIZME
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TIZME
Jul. 27, 2004
Simple, but good--the roasted chile gives it a bit of a kick in the back of the throat. Serve with crackers or tortilla strips--you'll get something pretty similar to most tortilla chicken soups (I mean that as a compliment). You could probably top with a slice of avocado and cotija cheese, too.
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1 user found this review helpful
Simple, but good--the roasted chile gives it a bit of a kick in the back of the throat. Serve...
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