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
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