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I saw this being made on television years ago and had to make it that day. The recipe can serve an army, so I usually halve it. You ladle the stew over Monterey Jack cheese cubes, and it becomes one tasty dish great on a chilly day. It also freezes well. This recipe serves 14 people. I halved it and it comfortably served 8 adults.
8 chicken breasts
6 yellow onions, peeled and quartered
15 garlic cloves, peeled and halved
1 quart sherry
1 - 16 ounce can chicken broth
4 1/2 cups roasted, peeled green chilies, or 9-4 oz. cans
2-24 oz. cans whole tomatoes,
I only use San Marzano imported tomatoes
2 t. salt
1-1 lb. Monterey Jack cheese
- Put chicken, onions, garlic, 1/2 the sherry and broth in to a large pot. If liquid is not enough to cover the ingredients add more broth.
- Cover pot and simmer 1 1/2 hours.
- Meanwhile, cut green chilies in to chunks, if whole.
- Using 2 forks or your hands tear tomatoes apart and place in a large bowl with the chilies to meld flavors.
- Cool chicken. When cool enough to handle tear or cut in to bite size chunks.
- Add chilies, tomatoes, remaining sherry, salt and chicken to pot.
- Simmer gently 1 hour.
- Cut cheese in to cubes.
- Place in the bottom of serving bowls and ladle stew over the cheese.
- Serve with warm flour tortillas.
To make 1/3rd recipe use these measurements:
3 chicken breasts
2 yellow onions
5 garlic cloves, peeled and halved
10 ounces sherry
6 ounces of chicken broth
3 (4 ounce) cans green chiles
16 ounces of whole tomatoes
salt to taste
1/2 pond Monterey Jack cheese
