Reviewed: Feb. 13, 2012

fantastic. i almost had to stop myself from eating all the chicken while i was peeling it off the bones. i highly recommend making it in a pressure cooker because then your hour of simmering goes down to 20-25 minutes of pressure cooking.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

minglemonkey

Reviewed: Jan. 3, 2012

This was a wonderful recipe! Instead of baking my own green peppers, I used one small can of chopped hot green peppers and it was perfect. The chicken meat was moist and delicious with a fantastic broth. Next time I might try chicken breast without skin to decrease the fat, but it was excellent with a whole chicken.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

alice

Reviewed: Oct. 27, 2011

I made this recipe exactly as written, and it was the best soup I've ever had. My boyfriend and his grandpa are always asking me to make more. We had a house full of sick people recently, so I decided to tweak the recipe a little. On those days we don't have wine or sherry, I add about a cup of tequila and some grand marnier. It's a magical sinus-clearing soup that makes you feel REALLY happy afterwards. Thank you for the lovely recipe!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

kittyk

Reviewed: May 24, 2011

OMG! This is DELICIOUS! I have three kids who never all like something and this totally pleased them all. I only did a few things "different" but not really. I used ~4 lbs chicken thighs, removed the skin beforehand. 1 small can chopped green chiles. 1 can diced tomatoes. Other than that, I followed the recipes exactly. Also, I served it in a bowl over some twist noodles. Soooo good. This is something I'm going to make often. Thank you, CBASS, for the wonderful recipe!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

FREYAUSA

Reviewed: Nov. 15, 2010

We found this to be really bland. Tons of salt and pepper needed and yet still bland. Definitely won't make this again.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

FIVELETTE

Cooking Level: Intermediate

Reviewed: Feb. 7, 2010

I would have to give this 3 stars as is, but next time I make this I will add less sherry in the end and substitute remaining liquid with chicken stock. The 30 mins of simmering the alcohol out just wasn't enough and it tasted like I could get drunk from it. My hubby didn't eat it until the next day when it was much better and the alcohol was completely simmered out, but he still complained about the overpowering sherry taste. Good recipe though with a little tweaking.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

CCAMSMOM

Cooking Level: Intermediate

Living In: Houston, Texas, USA

Reviewed: Dec. 20, 2009

Could not have made a better meal while being stranded in the house all day because of a blizzard! I had to use what I had on hand so I substituted a small can of fire roasted tomoatoes for the four fresh, a tiny can of diced chilies for the four fresh green chile peppers, and mozzerella cheese instead of Monterey Jack. Still came out perfect! I made a pot of white rice and scooped some into each bowl before ladeling with stew and topping with a sprinkle of cheese. My six-year-old loved it despite being a little spicy.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

AUTUMNJOY

Cooking Level: Intermediate

Living In: Long Island, New York, USA

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!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Liz

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

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

CGUEST29

Cooking Level: Expert

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.

Was this review helpful? [ YES ]
1 user found this review helpful