Gypsy Chicken Stew

Gypsy Chicken Stew

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"This is one of those recipes that tastes better the longer you cook it, but the end result is well worth it."
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Ingredients

1 h 40 m servings 588 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 588 kcal
  • 29%
  • Fat:
  • 27.1 g
  • 42%
  • Carbs:
  • 32.2g
  • 10%
  • Protein:
  • 45.3 g
  • 91%
  • Cholesterol:
  • 135 mg
  • 45%
  • Sodium:
  • 1002 mg
  • 40%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

28
  1. 39 Ratings

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Most helpful positive review

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" pe...

Most helpful critical review

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

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" pe...

My whole family LOVED this! We substituted chicken breast to lower fat, and served over rice. A new favorite!!

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 wonderfu...

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 fanta...

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 hi...

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 ...

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 ...

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

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...