Gypsy Chicken Stew Recipes

GYPSY CHICKEN

Steps:

• Pour 2 Tablespoons of olive oil in the pan and cook the chicken until the juice runs clear.
• Remove from pan, let cool slightly in a bowl.
• Saute the green peppers, onion, and garlic in the other 2 Tablespoon of olive oil until vegetables are tender but dont over cook them.
• Add thyme, bay leaf, gumbo file, hot pepper sauce, and Worcestershire, and season to taste with salt and pepper. Cook 15 minutes.
• Add chicken and cook another 10 minutes.
• Lastly, add olives and heat through. Serve over rice.

GYPSY CHICKEN STEW

Steps:

• Note: Never boil this stew, boiling will ruin it because of the sherry will cook out but on the other hand if it's not cooked enough, it will be bitter.
• Put chicken, onions, garlic, half the sherry, and the both into a large, heavy soup or Dutch oven. If the liquid isn't enough to cover the other ingredients, add more broth or water. Cover the pot and simmer slowly for 1-1 ½ hours or until chicken is cooked.
• Cut chiles into chunks. Using 2 forks, tear tomatoes apart and place in large bowl with chiles and their juices, to mingle together while chicken is cooking.
• Remove cooked chicken and let cool enough so you can pick meat off bones. Add chiles, tomatoes, remaining sherry, salt, and chicken to the soup. Cover and simmer slowly for about an hour.
• Cut chunks of cheese into cubes and place in bottom of individual serving bowls. Pour stew into each bowl; the heat will melt the cheese. Serve with Flour Tortillas and a side dish of guacamole or beans.