ANDALUSIAN GYPSY STEW
Provided by The Daring Gourmet, www.daringgourmet.com
Categories Soup/Stew
Yield 4-6
Number Of Ingredients 18
Steps:
- Heat the olive oil in a Dutch oven on medium-high heat. Pat the pork cubes with paper towels to dry (this will enable browning). Fry the cubes of pork on all sides until nicely browned. Remove and set aside. Fry bones until the meat on them is browned. Remove and set aside. Fry the ground sausage until no longer pink. Add the onions and saute until translucent. Add the garlic and saute for another minute.
- Return the pork and pork bones to the Dutch oven and fill with water just until the meat is barely covered. Add the bouillon cubes and paprika. Bring to a boil, reduce heat to low, cover, and simmer for one hour.
- Add the pumpkin, beans, tomatoes, almonds, bread crumbs, and red wine vinegar. Return to a boil, reduce the heat to low, cover and simmer for another 20 minutes. Add the Swiss chard and pears and continue to simmer for 10-15 minutes. Add salt to taste.
- Serve immediately with crusty bread.
GYPSY CHICKEN STEW
In his travels in Spain with the gypsies, Vincente Romero, the world famous flamenco dancer discovered this marvelous gypsy chicken stew. Vincente has impoved upon the quality and taste by adding green chiles.
Provided by Nat Da Brat
Categories Stew
Time 3h
Yield 15 serving(s)
Number Of Ingredients 10
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 (IN CAST-IRON SKILLET)
Crispy Gypsy chicken in an amazing roasted red pepper sauce made in a cast-iron skillet - a chicken recipe to die for!
Provided by Adina
Categories Poultry
Time 1h30m
Number Of Ingredients 7
Steps:
- Roast peppers: Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit. Half and deseed the peppers. Place them on a tray lined with baking paper and roast them in the oven for about 20-30 minutes until the skin blackens. Remove from the oven and carefully transfer the peppers to a freezer bag. That will make the peeling easier. Leave them there until they are cool enough to handle.In the meantime, start cooking the chicken. Alternatively, you can grill the whole peppers and the chicken parts on the grill.
- Divide the chicken into parts: chicken thighs, chicken drumsticks, and the breasts. Use the rests (wings, backbone, neck, and various scraps) to make chicken stock.
- Season: Generously sprinkle the chicken parts on both sides with salt, pepper, and sweet paprika powder.
- Cook: Heat the skillet. Add the chicken parts, skin side down, and let cook, unmoved, on medium heat for 10 minutes.
- Flip: Carefully flip the chicken pieces and turn the heat down to medium-low. Continue cooking for about 20-30 minutes. Check if the chicken is cooked through by piercing it at its thickest part. The juices should run clear. If the juices are still pink, continue cooking and recheck every 5 minutes (Note 4).
- Prepare sauce: While the chicken is cooking, peel the roasted peppers and slice them into thin slices. Finely grate or press the garlic cloves. Place the garlic into a bowl, add some salt and pepper. Stir very well. Add 250 ml/ 1 cup cold water and stir. Add the pepper slices and stir.
- Finish: When the chicken is cooked through, pour the garlic pepper sauce into the skillet. Sprinkle with the chopped parsley and serve with white bread or polenta.
Nutrition Facts : ServingSize 1 /6 of the dish, Calories 592 kcal, Carbohydrate 5 g, Protein 61 g, Fat 35 g, SaturatedFat 9 g, Cholesterol 235 mg, Sodium 376 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 22 g
GYPSY CHICKEN
I first tasted this dish in a restaurant here in Santa Monica, CA. It was marvelous so I went home and tried to recreate it. My family thinks it is better than the original. I also hope that you will like it.
Provided by YungB
Categories Stew
Time 55m
Yield 6 serving(s)
Number Of Ingredients 14
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.
SLOW COOKER GYPSY STEW
Delicious blend of warm but subtle flavors perfect for chilly days!
Provided by susan faulkner
Categories Soups
Time 5h20m
Number Of Ingredients 15
Steps:
- 1. Add all ingredients to slow cooker
- 2. Cover and cook on either LOW 10-11 hours or on HIGH for 5-6 hours. Serve with warm bread n butter
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.
Provided by CBASS
Categories Chicken Stew
Time 1h40m
Yield 6
Number Of Ingredients 10
Steps:
- In a large, stewing pot, place whole chicken, 1 1/2 cup sherry, stock, garlic, and onions. Simmer for 1 hour.
- 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.
- Remove chicken from pot, and set aside to cool. Add green chilies and tomatoes to simmering stock.
- 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.
Nutrition Facts : Calories 588.4 calories, Carbohydrate 32.2 g, Cholesterol 134.8 mg, Fat 27.1 g, Fiber 3.7 g, Protein 45.3 g, SaturatedFat 7.6 g, Sodium 1001.6 mg, Sugar 9.5 g
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