Rich with chicken, garlic, peppers, and tomatoes -- with Sherry to boot -- this stew is a great cold evening meal. It may be made two days in advance and reheated slowly before serving.
- Frying Chicken - 1 large, cut into serving pieces
- Yellow Onions - 3, peeled and quartered
- Garlic Cloves - 8, pealed and halved
- Dry Sherry - 2 cups
- Chicken Stock - 1 cup
- Medium-hot Green Chilies - 12, such as poblano, roasted, peeled, and seeded
- Ripe Tomatoes - 6 large
- Salt to taste
- Monterey Jack cheese - 1/2 pound
Place the chickens, onions, garlic, 1 cup of the Sherry, and the stock in a large covered saucepan or Dutch oven. If necessary, add more stock or water so the chicken is covered. Bring to a boil and simmer, covered, over low heat for 1 hour. Remove chicken from the pot with a slotted spoon and, when cool enough to handle, pick the meat from the bones, discarding the bones and skin.
Cut the chilies into chunks. Using 2 forks, tear the tomatoes apart. Add the chilies, tomatoes, and chicken meat back to the pot along with the remaining Sherry and salt to taste. Cover, bring to a boil, lower the heat, and simmer for 45 minutes.
To serve: Cut the cheese into cubes and place in the bottoms of serving bowls. Ladle the stew over them.