Gypsy stew

Yield: 6 Servings

Measure Ingredient
1 Whole chicken; cut up
1 can Plum tomatoes; crushed
1 can Green chile; chopped
1 large Onion; sliced
4 Garlic cloves; minced
4 cups Chicken stock
3 cups Sherry
Salt and pepper; to taste
Oregano; to taste
Monterey jack cheese; shredded

Slice onions in rings, mince garlkic and cut whole chicken in pieces. Place chicken in large pot* ; add chicken stock. Simmer over medium heat. Add onion, garlic, tomatoes, green chilies, 2 cups of sherry, salt, pepper, and oregano. Simmer in uncovered pot for one hour. Remove chicken pieces, let cool. Remove meat from the bones and return meat to the soup pot. Add last cup of sherry and continue to simmer uncovered for another 30 minutes. Add shredded Monterey Jack cheese to individual bowls.

* This is a great crock pot receipe.

Recipe by: S.Matsumoto

Posted to MC-Recipe Digest by "rreese@..." <rreese@...> on Feb 21, 1998

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