Chicken and Tomato Stew

    3 hours 20 minutes

    This is one of those recipes that tastes better the longer you cook it. First I cook a whole chicken in stock then add the tomatoes, chillies and the rest of the flavourings.

    39 people made this

    Serves: 6 

    • 1 (2kg) whole chicken
    • 2 1/2 cups (625ml) dry sherry divided
    • 1 1/2 cups (375ml) chicken stock
    • 8 cloves garlic, halved
    • 3 onions, quartered
    • 4 fresh green chillies
    • 1 tablespoon vegetable oil
    • 6 large tomatoes, peeled and quartered
    • 1 pinch salt, to taste
    • 1/4 cup grated cheddar cheese

    Preparation:10min  ›  Cook:1hour30min  ›  Extra time:1hour40min  ›  Ready in:3hours20min 

    1. In a large saucepan place whole chicken, 1 1/2 cup sherry, stock, garlic and onions. Simmer for 1 hour.
    2. Meanwhile; place chillies in a baking tray and drizzle with 1 tablespoon oil. Bake at 190 degrees C until skins begin to blacken. Peel and seed the chillies.
    3. Remove chicken from saucepan and set aside to cool. Add chillies and tomatoes to simmering stock.
    4. When chicken is cool enough to touch remove the meat from the bones. Return meat to saucepan.
    5. Add to the saucepan another cup of sherry and salt to taste. Simmer at least 30 minutes more.
    6. Serve with a little grated cheese on top.

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    Reviews in English (31)


    This was outstanding! All the flavors blended perfectly. I was afraid the sherry would be overpowering, but it wasn't at all. I used poblano peppers (couldn't find regular chile or "aneheim" peppers, believe it or not)..they turned out great...they are nice and fleshy and complimented it well. Also I used a large can of peeled whole tomatoes cut in half, fresh vine-ripes were $3.99 per lb. I opted for the $1.99 can, and it was just fine. I topped with shredded jack cheese and a little cilantro over white rice to soak up the broth. We also enjoyed a nice cold ale with it, yum!  -  02 Feb 2008  (Review from Allrecipes USA and Canada)


    My whole family LOVED this! We substituted chicken breast to lower fat, and served over rice. A new favorite!!  -  24 Feb 2001  (Review from Allrecipes USA and Canada)


    I have been making this recipe for about 2 years now. Became a member just so I could finally rate this recipe. Absolutely delicious--a husband favorite! Thanks Colleen for sharing this wonderful recipe.  -  26 Jan 2006  (Review from Allrecipes USA and Canada)