Kota Kokkinisti Greek Cinnamon Chicken Recipes

STEWED CHICKEN: KOTA KOKINISTI

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)

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.

STEWED CHICKEN - {KOTA KOKINISTI} RECIPE

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.