Gypsy Chicken Stew


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

Prep Time:
10 mins
Cook Time:
1 hrs 30 mins
Total Time:
1 hrs 40 mins
6 servings


  • 1 (4 pound) whole chicken

  • 2 ½ cups dry sherry

  • 1 ½ cups chicken stock

  • 8 cloves garlic, halved

  • 3 onions, quartered

  • 4 fresh green chile peppers

  • 6 large tomatoes, peeled and quartered

  • salt to taste

  • ¼ cup shredded Monterey Jack cheese (Optional)

  • 1 tablespoon vegetable oil


  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.

Nutrition Facts (per serving)

588 Calories
27g Fat
32g Carbs
45g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 588
% Daily Value *
Total Fat 27g 35%
Saturated Fat 8g 38%
Cholesterol 135mg 45%
Sodium 1002mg 44%
Total Carbohydrate 32g 12%
Dietary Fiber 4g 13%
Total Sugars 10g
Protein 45g
Vitamin C 102mg 509%
Calcium 105mg 8%
Iron 4mg 21%
Potassium 1052mg 22%

* 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.