Kota Kokinisti Me Patates Greek Stewed Chicken Potatoes Recipes

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STEWED CHICKEN: KOTA KOKINISTI



Stewed Chicken: Kota Kokinisti image

Provided by Cat Cora

Categories     main-dish

Time 1h55m

Yield 4 to 6 servings

Number Of Ingredients 11

3 tablespoons olive oil
1 (2 to 3 pound) chicken, cut into 8 pieces
1 teaspoon ground cinnamon
Kosher salt and freshly ground black pepper
2 onions, roughly chopped
3 cloves garlic, minced, plus 2 cloves, whole
4 ounces dry white wine
2 cups water
6 ounces tomato paste
1 cup mizithra
Serving suggestion: Cooked rice or cooked orzo.

Steps:

  • Heat oil in a large skillet on high heat. Sprinkle chicken with cinnamon, salt, and pepper, brown on all sides, and set aside.
  • Turn the heat to medium-high, add the onions and minced garlic, and cook for 3 minutes, stirring continuously. Add the wine to remove the particles from the bottom of pan and reduce until almost dry. Add water, tomato paste, and whole garlic cloves. Add chicken, cover, and simmer for 1 hour or until chicken is cooked through. Add water as needed.
  • Served best over rice or orzo. Top with mizithra.

KOTA KOKINISTI ME PATATES (GREEK STEWED CHICKEN & POTATOES)



Kota Kokinisti Me Patates (Greek Stewed Chicken & Potatoes) image

This is definitely not a fancy dish, but it is good, homey Greek cooking. The kind of thing you want on a cold, rainy night, with a loaf of crusty bread to sop up the sauce. From Ellysaysopa.com.

Provided by Jostlori

Categories     Chicken

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
3 lbs chicken, cut into pieces
1 large onion, chopped
4 garlic cloves, chopped
1 (6 ounce) can tomato paste
1/4 cup dry white wine
3 cups water
1/2 cup flat leaf parsley, chopped
2 bay leaves
1 cinnamon stick
4 russet potatoes, peeled and cut into sixths

Steps:

  • Heat the olive oil in a dutch oven over medium to medium-high heat.
  • Season the chicken pieces with salt and pepper and then add to the hot oil, in batches if necessary, to brown. Set browned chicken aside.
  • Add more oil to the pot if necessary, and then add the onions, cooking until tender.
  • Stir in the garlic and tomato paste until the garlic is fragrant. Add the wine and deglaze the pan, being sure to scrape up the yummy browned bits. Cook until the wine and tomato paste are well incorporated.
  • Add the water, parsley, bay leaf, and cinnamon. Adjust salt and pepper to taste. Add the chicken and any accumulated juices back into the pot. Bring to a boil, then reduce to a low simmer and simmer, covered, for 45 minutes.
  • Season to taste. Add the potatoes and cook until fork tender, adding more water if necessary.

Nutrition Facts : Calories 1024.6, Fat 58.5, SaturatedFat 15.7, Cholesterol 255.2, Sodium 601.9, Carbohydrate 50.7, Fiber 7.4, Sugar 8.7, Protein 70.3

STEWED CHICKEN - {KOTA KOKINISTI} RECIPE



Stewed Chicken - {Kota Kokinisti} Recipe image

Provided by á-174942

Number Of Ingredients 14

SERVING SUGGESTION:
3 tablespoons olive oil
1 chicken - (2 to 3 lbs) cut into 8 pieces
1 teaspoon ground cinnamon
Kosher salt to taste
Freshly-ground black pepper to taste
2 onions roughly chopped
3 garlic cloves minced, plus
2 garlic cloves whole
4 ounces dry white wine
2 cups water
6 ounces tomato paste
1 cup mizithra
Cooked rice or cooked orzo

Steps:

  • Heat oil in a large skillet on high heat. Sprinkle chicken with cinnamon, salt, and pepper, brown on all sides, and set aside. Turn the heat to medium-high, add the onions and minced garlic, and cook for 3 minutes, stirring continuously. Add the wine to remove the particles from the bottom of pan and reduce until almost dry. Add water, tomato paste, and whole garlic cloves. Add chicken, cover, and simmer for 1 hour or until chicken is cooked through. Add water as needed. Served best over rice or orzo. Top with mizithra. This recipe yields 4 to 6 servings.

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