Gypsy Chicken Stew

Gypsy Chicken Stew

28
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"This is one of those recipes that tastes better the longer you cook it, but the end result is well worth it."

Ingredients 1 h 40 m {{adjustedServings}} servings 588 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 588 kcal
  • 29%
  • Fat:
  • 27.1 g
  • 42%
  • Carbs:
  • 32.2g
  • 10%
  • Protein:
  • 45.3 g
  • 91%
  • Cholesterol:
  • 135 mg
  • 45%
  • Sodium:
  • 1002 mg
  • 40%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews 28

  1. 39 Ratings

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LAURA B.
2/5/2008

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!

ZBEST4ME
6/23/2003

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

Linda
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 wonderful recipe.