Dinner with the Gypsies

Gypsy Chicken Stew

1 (4 Pound) Whole Chicken Boiled and Chopped

2  Cups Dry Sherry or White Rice Vinegar

4 Cups Chicken Stock

8 Cloves Garlic, Minced

3 Onions, Quartered

4 Fresh Green Chile Peppers

2 Large Cans of Diced Tomatoes

Kosher Salt To Taste

¼ Cup Shredded Monterey Jack Cheese (Optional)

1 Tablespoon Vegetable Oil

Directions

Step 1 In a large, stewing pot, place whole chicken, 1 cup sherry, stock, garlic, and onions. Simmer for 1 hour.

Step 2 Peel and seed the peppers. 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.

Step 3 Remove chicken from pot, and set aside to cool. Add green chilies and tomatoes to simmering stock.

Step 4 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. Add more stock to control thickness as needs. Serve with Cornbread. 6 Servings