*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.
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!
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.
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.
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.
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!
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 and leave it in the fridge for a few days it will get spicier as the chillies sit in the stew. I did this in a slow cooker to really get the richness of the flavor. I filled the pot with chicken stock and sherry in the same proportionate amount but enough to make sure the chicken was covered. First I slow cooked the chicken on low in the broth for 3 hours before adding the other ingredients. The recipe suggests only quartering the onion but since I wanted to leave the onion in the soup I cut into more comfortable bite size pieces. Next I peeled 10 garlic cloves (slow cookers require increasing the aromatics). I threw these into a pan and cooked on medium high covered until the onions started "sweating". This releases a lot of the oils inside them before they enter the lower temperature of the slow cooker letting them penetrate better. When there was two hours left I added the tomatoes. I also added the chili. Tomatoe cook faster then onion and garlic. In the last hour I added the 2 tsp thyme and 1/2 tablespoon of thyme olive oil we had made. I tasted it to see if it needed anymore chili and decided it was fine. Wonderful winter soup so nice to have after a cold day.
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