Gypsy Stew Recipe
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Category: |
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Ingredients: |
Ingredients: 3-4 pounds whole chicken
3 quarts chicken stock/water (I used 1 quart stock and 2 quarts water)
16 ounces cooking sherry (I used 8 ounces when cooking and did not add the additional sherry)
2 onions, quartered
3-4 cloves diced garlic
1 jalapeņo seeds removed and chopped
one 28-ounce can whole tomatoes (broken with juice) or 6 large fresh tomatoes, skinned and quartered
one 16-ounce can whole chilies (cut into 1 in squares)
3 yellow torrido chile peppers (from jar, seeds removed). Cut into 1 inch pieces. (I couldn't find torrido chilies so I used canned Chipotle chilies in adobo sauce. Using as little extra sauce as possible, finely chop 2-3 chilies in food processor. These chilies are pretty spicy.
eight 1-inch cubes Monterey Jack + extra cheese for bowls (or shredded)
salt
tortilla chips and/or corn bread
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Directions: |
Directions:In pot, add chicken, 8 ounces of sherry, onions, garlic and stock/water. Bring to boil for an hour or until chicken is cooked. Remove from heat and strain, returning broth to the pot. Add chopped jalapeņos to the warm broth. Let the chicken cool so that you can pick the meat discarding skin and bones. Cut or shred chicken and add it to the broth along with the remaining sherry, tomatoes and cheese. Salt to taste.
Heat and serve in soup bowls over cubes of Monterey Jack cheese.
Excellent with corn bread and/or tortilla chips. |
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