Gypsy Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 whole cup-up chicken3 yellow onions, peeled and cut into quarters8 cloves garlic, peeled and cut in half2 cups dry sherry2 cups chicken stock2 4-oz cans diced green chilis2 14 1/2-oz cans cut tomatoes1 lb Monterey Jack cheese cut into 1/2 in cubescilantro for garnish
Pur the chicken, onions, garlic, one cup of sherry and the stock in a large sauce pan or dutch oven. Bring the mixture to a boil and then lower the heat to a simmer. Cover and simmer for 1 hour. Remove the chicken and let cool. Once cooled, strip the chicken meat from the bone and return the chiken to the pot. Add the rest of the sherry, the chilis and the tomatoes and salt to taste. Heat thoroughly and serve in bowls over the cheese cubes. Garnish with cilantro. Serve with thick slabs of crusty bread.
Number of Servings: 6
Recipe submitted by SparkPeople user PTIPTON.
Number of Servings: 6
Recipe submitted by SparkPeople user PTIPTON.
Nutritional Info Amount Per Serving
- Calories: 539.2
- Total Fat: 16.8 g
- Cholesterol: 132.8 mg
- Sodium: 565.2 mg
- Total Carbs: 24.1 g
- Dietary Fiber: 2.7 g
- Protein: 51.3 g
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