Best Gypsy Chicken Stew Recipes

Gypsy Chicken Stew image

Provided by Nat Da Brat

Categories Stew

Time 3h

Yield 15 serving(s)

Number Of Ingredients 10

3 lbs broiler-fryer chickens, plus
4 -5 extra chicken breast halves
6 yellow onions, peeled and quartered
15 garlic cloves, peeled and halved
1 quart sherry wine
1 (16 ounce) can chicken broth
4 1/2 cups roasted & peeled fresh green chilies or 9 (4 ounce) cans whole green chilies
2 (24 ounce) cans whole tomatoes
3 teaspoons salt (or to taste)
1 lb monterey jack cheese

Steps:

Note: Never boil this stew, boiling will ruin it because of the sherry will cook out but on the other hand if it's not cooked enough, it will be bitter.
Put chicken, onions, garlic, half the sherry, and the both into a large, heavy soup or Dutch oven. If the liquid isn't enough to cover the other ingredients, add more broth or water. Cover the pot and simmer slowly for 1-1 ½ hours or until chicken is cooked.
Cut chiles into chunks. Using 2 forks, tear tomatoes apart and place in large bowl with chiles and their juices, to mingle together while chicken is cooking.
Remove cooked chicken and let cool enough so you can pick meat off bones. Add chiles, tomatoes, remaining sherry, salt, and chicken to the soup. Cover and simmer slowly for about an hour.
Cut chunks of cheese into cubes and place in bottom of individual serving bowls. Pour stew into each bowl; the heat will melt the cheese. Serve with Flour Tortillas and a side dish of guacamole or beans.

Nutrition Facts : Calories 661.5, Fat 25.1, SaturatedFat 10.3, Cholesterol 107.5, Sodium 829.1, Carbohydrate 20.3, Fiber 2.6, Sugar 8.3, Protein 31.1

Gypsy Chicken image

Provided by YungB

Categories Stew

Time 55m

Yield 6 serving(s)

Number Of Ingredients 14

2 lbs chicken breasts or 2 lbs chicken thighs, cut into byte sized pieces
3 medium green peppers, diced
1 medium onion, diced
2 garlic cloves, crushed
4 tablespoons olive oil
1 (1 lb) can whole tomato, diced
1 (8 ounce) can tomato sauce
1 teaspoon thyme
1 bay leaf
2 teaspoons gumbo file
2 dashes hot pepper sauce
2 -3 tablespoons Worcestershire sauce
salt and pepper
1/2 cup sliced black olives

Steps:

Pour 2 Tablespoons of olive oil in the pan and cook the chicken until the juice runs clear.
Remove from pan, let cool slightly in a bowl.
Saute the green peppers, onion, and garlic in the other 2 Tablespoon of olive oil until vegetables are tender but dont over cook them.
Add thyme, bay leaf, gumbo file, hot pepper sauce, and Worcestershire, and season to taste with salt and pepper. Cook 15 minutes.
Add chicken and cook another 10 minutes.
Lastly, add olives and heat through. Serve over rice.