Gypsy Chicken Stew

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Most Helpful Positive Review

Feb 05, 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!

—LAURA B.

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Most Helpful Critical Review

Nov 16, 2010

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

—FIVELETTE

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37 Ratings

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Jun 23, 2003

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

—ZBEST4ME

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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.

—Linda

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Jan 03, 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.

—alice

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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.

—Javagoddess

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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.

—SMBELB

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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!

—kittyk

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Nutrition

Calories
588 kcal
29%

Carbohydrates
32.2 g
10%

Cholesterol
135 mg
45%

Fat
27.1 g
42%

Fiber
3.7 g
15%

Protein
45.3 g
91%

Sodium
1002 mg
40%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Gypsy Chicken Stew

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 588
Calories from Fat: 244

% Daily Value *
Total Fat 27.1g 42 %
Saturated Fat 7.6g 38 %
Cholesterol 135mg 45 %
Sodium 1002mg 40 %
** Potassium 1052mg 29 %
Total Carbohydrates 32.2g 10 %
Dietary Fiber 3.7g 15 %
Protein 45.3g 91 %
** Sugars 9.5g
Vitamin A 41 %
Vitamin C 169 %
Calcium 13 %
Iron 37 %
** Thiamin 26 %
** Niacin 118 %
** Vitamin B6 59 %
** Magnesium 25 %
** Folate 30 %

* 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.