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My review
Gypsy Chicken Stew
4
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 588Original recipe yields 6 servings
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Directions
{{model.addEditText}} Print- 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.
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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.
10/30/2013
Truly awesome! Note that different sherry's have different strengths in taste, you might want to taste it before adding the last bit of sherry. Also remember if your going to make a large batch ...