Yield: 6 Servings
|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|
|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