Monday, December 18, 2023

Gypsy Stew

Photo by Kay Ercius



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
  1. 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.
  2. Cover pot and simmer 1 1/2 hours.
  3. Meanwhile, cut green chilies in to chunks, if whole.
  4. Using 2 forks or your hands tear tomatoes apart and place in a large bowl with the chilies to meld flavors.
  5. Cool chicken.  When cool enough to handle tear or cut in to bite size chunks.
  6. Add chilies, tomatoes, remaining sherry, salt and chicken to pot. 
  7. Simmer gently 1 hour.
  8. Cut cheese in to cubes.
  9. Place in the bottom of serving bowls and ladle stew over the cheese.
  10. 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