Chicken and Tomato Stew
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.
Ingredients
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
Directions
Preparation:10min ›
Cook:1hour30min ›
Extra time:1hour40min ›
Ready in:3hours20min
- In a large saucepan place whole chicken, 1 1/2 cup sherry, stock, garlic and onions. Simmer for 1 hour.
- 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.
- Remove chicken from saucepan and set aside to cool. Add chillies and tomatoes to simmering stock.
- When chicken is cool enough to touch remove the meat from the bones. Return meat to saucepan.
- Add to the saucepan another cup of sherry and salt to taste. Simmer at least 30 minutes more.
- Serve with a little grated cheese on top.
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Reviews and Ratings
Global Ratings:
(43)
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)