The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Nov. 11, 2009
I used chicken breasts and what I had: large can of diced tomatoes, can of diced green chilies, mozzarella cheese and it tasted great! The flavour of the sherry is hard imagine initially, but it does give the stew a deep flavour. Thanks for posting!
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Liz

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: May 29, 2009
I did not use the full 2.5 cups of sherry, as I live in the buckle of the bible belt and all I can get without driving 16 miles is cooking sherry and it comes in a 12 oz bottle. That being said, I filled in the rest of the liquid with stock, used one whole chicken breast and 3 boneless skineless thighs from the freezer and this is the best broth I have ever tasted. I almost did not add the chiles and tomatoes because it tasted quite good before the addition. The kids are a little bit freaked out at the large pieces of onion and tomato though... I will definetly make again, but maybe chop things smaller next time
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Mar. 6, 2009
Really good stuff!! I couldn't find the pepper the recipe called for so I purchased jalapeno peppers and the stew was not spicy at all... So I was a tad disappointed, but it was my fault. The chicken was so tender, it was lovely.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Mar. 3, 2009
My husband loves this recipe.. We even gave this to one of our friends.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jan. 21, 2009
I LOVE this stew. I serve it with tortillas (either fresh or crunchy). I sprinkle Monterey Jack cheese in the bowl, scoop the soup over it and sprinkle strips of crunchy tortillas on top. Sour cream will reduce the spiciness as will the amount of cheese. LOVE, LOVE, LOVE this stuff.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jan. 13, 2009
I love this recipe, the flavors are so intense! The only things I would change is I cut the pepper ammount in half ( it can make it very very spicy if you use too many) and I added rosemary and thyme for taste(about one tablespoon of each) I also added about one more cup of sherry and one extra cup of chicken stock. Not something for a picky eater though, but we all loved it!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Mar. 28, 2008
Excellent blend of flavors! Kudos to this cook. Suggested changes: cut onions smaller/use 3 Anaheim & 1 Jalapeno peppers(use gloves!)/broth tasted much better before final addition of sherry-either increase sherry & chicken broth at beginning, or just don't add additional 1-1/2 C Sherry
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Cooking Level: Expert

Home Town: Eureka, California, USA
Living In: Martinez, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Feb. 2, 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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Cooking Level: Expert

Home Town: Willingboro, New Jersey, USA
Living In: Mount Laurel, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jan. 23, 2008
This is how much I LOVE this recipe - I took some to work for breakfast, and printed the ingredients so I can make another one tonight. By far the best chicken stew I have ever made. Thanks so much!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
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Reviewed: Feb. 9, 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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Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Dec. 4, 2006
What an exciting combination of flavors! Thanks for a delicious and different meal,Colleen.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: 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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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Mar. 1, 2005
Excellent! I served it over rice.
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Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: 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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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: 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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Cooking Level: Expert

Home Town: Denver, Colorado, USA
Living In: Westminster, Colorado, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: 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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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Dec. 22, 2001
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Feb. 24, 2001
My whole family LOVED this! We substituted chicken breast to lower fat, and served over rice. A new favorite!!
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