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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 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. | 2. 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. | 3. 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. | 4. 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. | 5. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
broiler fryer chicken	3			2896.8066	1.768	249.2886	201.6885
chicken breast half	4 -5			-	-	-	-
yellow onion	6		peeled quartered	689.04	41.0292	4.959	56.376000000000005
garlic clove	15		peeled halved	-	-	-	-
sherry wine	1	quart		-	-	-	-
chicken broth	1	can		94.55	2.2875	13.481	3.1719999999999997
green chilies	9	cups	roasted peeled	583.2	144.072	0.0	0.0
tomato	2	cans		80.4198	17.3796	3.9316	0.8936
salt	3	teaspoons		-	-	-	-
monterey jack cheese	1			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.