"This is one of those recipes that tastes better the longer you cook it, but the end result is well worth it." — CBASS
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1 (4 pound)
2 1/2 cups
1 1/2 cups
fresh green chile peppers
tomatoes, peeled and quartered
salt to taste
shredded Monterey Jack cheese
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!
We found this to be really bland. Tons of salt and pepper needed and yet still bland. Definitely won't make this again.
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 wonderful recipe.
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.
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.
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Gypsy Chicken Stew
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 244
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