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.

• Preparation Time: 10 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 1 hr 40 mins
• Calories: 588 Calories

Ingredients

• 1 tablespoon vegetable oil
• salt to taste
• 1 ½ cups chicken stock
• 1 (4 pound) whole chicken
• 2 ½ cups dry sherry
• 8 cloves garlic, halved
• 3 onions, quartered
• 4 fresh green chile peppers
• 6 large tomatoes, peeled and quartered
• ¼ cup shredded Monterey Jack cheese (Optional)

Recipe Instructions

Step 1

In a large, stewing pot, place whole chicken, 1 1/2 cup sherry, stock, garlic, and onions. Simmer for 1 hour.

Step 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.

Step 3

Remove chicken from pot, and set aside to cool. Add green chilies and tomatoes to simmering stock.

Step 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.