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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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alixE

	Cooking Level: Expert Home Town: Eureka, California, USA Living In: Martinez, California, USA
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Reviewed: 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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LAURA B.

	Cooking Level: Expert Home Town: Willingboro, New Jersey, USA Living In: Mount Laurel, New Jersey, USA
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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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charmedbynicole


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Reviewed: 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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LADYJAYPEE

	Cooking Level: Intermediate Home Town: Seattle, Washington, USA
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Reviewed: Dec. 4, 2006

What an exciting combination of flavors! Thanks for a delicious and different meal,Colleen.

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MAGGIE MCGUIRE


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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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Linda


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Reviewed: Mar. 1, 2005

Excellent! I served it over rice.

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LILBITOFCHOCLATE

	Cooking Level: Intermediate Living In: Seattle, Washington, USA
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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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JLOSOFO


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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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Javagoddess

	Cooking Level: Expert Home Town: Denver, Colorado, USA Living In: Westminster, Colorado, USA
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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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TIZME


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Reviewed: 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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ZBEST4ME


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Reviewed: 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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Reviewer:

SMBELB


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