gypsy chicken stew

Ingredients

• Servings: 6
• 1 (4 pound) whole chicken
• 2 1/2 cups dry
• 1 1/2 cups chicken stock
• 8 cloves garlic, halved
• 3 onions, quartered
• 4 fresh green chile peppers
• 6 large tomatoes, peeled and quartered
• salt to taste
• 1/4 cup shredded monterey jack cheese (optional)
• 1 tablespoon vegetable oil

Recipe

Preparation Time: 10 mins Cook Time: 1 hr 30 mins

Ready Time: 1 hr 40 mins


• in a large, stewing pot, place whole chicken, 1 1/2 cup , stock, garlic, and onions. simmer for 1 hour.
• meanwhile, place green chilies in a roasting pan, and drizzle with 1 tablespoon oil. bake at 375 degrees f (190 degrees c) until skins begin to blacken. peel and seed the peppers.
• remove chicken from pot, and set aside to cool. add green chilies and tomatoes to simmering stock.
• when chicken is cool enough to touch, remove the meat from the bones. return meat to pot. also, add 1 cup more , and salt to taste. simmer at least 30 minutes more. serve with a little shredded cheese on top.