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.
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)