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

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  • 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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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...

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

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...