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My review
Gypsy Chicken Stew
CBASS
"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 calsOriginal recipe yields 6 servings
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Directions
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Prep
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Cook
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Ready In
- In a large, stewing pot, place whole chicken, 1 1/2 cup sherry, stock, garlic, and onions. Simmer for 1 hour.
- 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.
- Remove chicken from pot, and set aside to cool. Add green chilies and tomatoes to simmering stock.
- 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.
Nutrition Facts
Per Serving: 588 calories; 27.1 g fat; 32.2 g carbohydrates; 45.3 g protein; 135 mg cholesterol; 1002 mg sodium. Full nutrition
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Reviews
Read all reviews 3143 Ratings
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Most helpful positive review
2/2/2008
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" pe...
Most helpful critical review
11/15/2010
We found this to be really bland. Tons of salt and pepper needed and yet still bland. Definitely won't make this again.
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2/2/2008
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" pe...
2/24/2001
My whole family LOVED this! We substituted chicken breast to lower fat, and served over rice. A new favorite!!
1/26/2006
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 wonderfu...
1/3/2012
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 fanta...
1/19/2005
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 hi...
12/22/2001
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 ...
10/27/2011
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 ...
11/15/2010
We found this to be really bland. Tons of salt and pepper needed and yet still bland. Definitely won't make this again.