Stewed Chicken Kota Kokinisti Recipes

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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

TRINIDAD STEWED CHICKEN



Trinidad Stewed Chicken image

Tender golden brown chicken that goes great with anything.

Provided by MASONBROWNE

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 1h15m

Yield 8

Number Of Ingredients 14

1 (4 pound) whole chicken, cut into pieces
3 tablespoons finely chopped green onion
3 tablespoons chopped fresh cilantro
1 teaspoon minced garlic
1 teaspoon chopped onion
1 teaspoon salt
½ teaspoon ground black pepper
1 tablespoon vegetable oil
¼ cup brown sugar
1 cup water
½ cup canned coconut milk
1 teaspoon red pepper flakes
2 tablespoons ketchup
1 tablespoon butter

Steps:

  • Place chicken on a plate. Sprinkle the green onion, cilantro, garlic, onion, salt and pepper over it. Cover, and marinate for 30 minutes.
  • Heat the vegetable oil in a deep pot over medium heat. Stir in the sugar, and cook until the sugar has melted into a nice golden brown syrup. Add the chicken pieces, and brown quickly while turning continuously. Cover the pot, and let it cook for 2 minutes.
  • Pour in 1 cup of water, coconut milk and pepper flakes. Replace the lid, and cook over medium heat for 10 minutes. Stir in the ketchup and butter. Continue cooking until chicken is fork tender, 20 to 30 minutes. Taste and season with additional salt and pepper if needed. Serve chicken with the sauce in the pot as a gravy.

Nutrition Facts : Calories 310.5 calories, Carbohydrate 8.7 g, Cholesterol 65.3 mg, Fat 20.9 g, Fiber 0.4 g, Protein 21.5 g, SaturatedFat 7.8 g, Sodium 404.4 mg, Sugar 7.6 g

AFRICAN CHICKEN STEW RECIPE - (4.5/5)



African Chicken Stew Recipe - (4.5/5) image

Provided by á-1244

Number Of Ingredients 11

Ingredients
PAM® Original No-Stick Cooking Spray
1 teaspoon Pure Wesson® Vegetable Oil
1/4 teaspoon salt
1-1/4 pounds boneless skinless chicken thighs, cut in quarters
1/4 cup Peter Pan® Creamy Peanut Butter
1/4 cup water
1/2 teaspoon garlic powder
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
1 pound (2 medium) sweet potatoes, peeled, cut into 1-1/2 inch pieces
2 cups frozen bell pepper and onion strips (from 16-oz pkg)

Steps:

  • Directions 1. Spray inside of 4-quart slow cooker with cooking spray. Heat oil in 10-inch skillet over medium-high heat. Sprinkle salt over chicken. Add to skillet; cook until browned, stirring occasionally. Stir in peanut butter, water, garlic powder and undrained tomatoes. Cook until mixture is blended and chicken is coated. 2. Layer sweet potatoes and frozen vegetables in slow cooker. Top with chicken mixture. Cover; cook on LOW 7 to 9 hours or until chicken and vegetables are very tender. Gently stir to mix.

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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