SLOW-COOKER GREEK CHICKEN STEW
Bold flavors of the Aegean, like cinnamon and lemon peel, turn slow-cooked chicken into a robust stew, with ready-to-use canned tomatoes and frozen onions saving time.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 9h40m
Yield 6
Number Of Ingredients 12
Steps:
- Spray 4- to 5-quart slow cooker with cooking spray. Place carrots and onions in slow cooker. Top with chicken thighs. Sprinkle with cinnamon, salt, pepper and garlic; top with tomatoes. Cover; cook on Low heat setting 7 to 9 hours or until vegetables are tender and chicken pulls apart easily with a fork.
- Remove chicken with slotted spoon; cover to keep warm. Stir tomato paste, lemon peel and oregano into liquid in slow cooker. Cover; cook about 15 minutes longer or until thickened and hot. Meanwhile, remove chicken from bones. Stir chicken into mixture in slow cooker, breaking up larger pieces.
- To serve, spoon stew in shallow bowls, and top with parsley.
Nutrition Facts : Calories 200, Carbohydrate 20 g, Cholesterol 45 mg, Fiber 5 g, Protein 17 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 580 mg, Sugar 10 g, TransFat 0 g
GREEK STEW
I'm not sure how 'Greek' this is. However, my father made this, his parents came from Cephalonia, and he called it 'Greek stew.' As with many such recipes, the leftovers are even better a day or two later.
Provided by Craig Chandler
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 1h40m
Yield 6
Number Of Ingredients 11
Steps:
- Prepare a Dutch oven or large pot with cooking spray. Heat 1 tablespoon olive oil in Dutch oven over medium heat. Cook and stir onion and garlic in hot oil until onion soft and translucent, about 5 minutes. Remove onion mixture to a bowl.
- Heat remaining olive oil in the pot again over medium heat. Cook chicken in hot oil, turning a few times, until browned, about 5 minutes.
- Pour wine over the chicken; bring to a simmer and cook until chicken is no longer pink in the center, about 15 minutes.
- Stir onion mixture, tomato sauce, black pepper, lemon juice, hot pepper sauce, and cinnamon with the simmering chicken; bring to a boil, reduce heat to low, place a cover on the pot, and cook at a simmer until the chicken is easily pulled apart, about 1 hour.
Nutrition Facts : Calories 383.4 calories, Carbohydrate 11.1 g, Cholesterol 85.5 mg, Fat 19.7 g, Fiber 1.9 g, Protein 25.3 g, SaturatedFat 4.8 g, Sodium 402.4 mg, Sugar 5.4 g
GREEK CHICKEN STEW
With bottled Greek seasoning and a rotisserie chicken, you can spoil your family with the delights of a Greek dinner unbelievably quickly. The couscous adds a nice medley of flavors and really makes this stew come alive.
Provided by Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Heat the oil in a Dutch oven over medium-high heat. Add the onion and bell pepper and cook, stirring frequently, until they begin to soften, about 4 minutes. Add the garlic and seasoning and cook for 1 minute, stirring constantly. Add the tomatoes, garbanzo beans, broth, bay leaves, and pepper. Stir well. Bring to a boil and boil for 5 minutes, stirring frequently. Add the chicken, lower the heat to medium, and simmer, uncovered, for 15 minutes. Stir frequently to prevent sticking. The mixture will thicken. Remove the bay leaves and discard. Stir in the olives and lemon juice, and serve immediately over the couscous.
- While the stew is simmering, bring the broth, oil and salt to a boil in a medium saucepan over medium-high heat. Stir in the couscous and raisins, cover, and remove the pan from the heat. When the moisture has been absorbed, about 5 minutes, sprinkle the cinnamon and orange juice over the couscous. Fluff with a fork to combine the flavors and loosen the couscous. Do not stir.
GREEK CHICKEN STEW WITH RICE
A one-pot Greek-style chicken stew with olives, topped with feta cheese. Serve with warm pita bread. Recipe from The Big Book of Soups & Stews--262 Recipes for Serious Comfort Food by Maryana Vollstedt,
Provided by gailanng
Categories One Dish Meal
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a large Dutch oven over medium-high heat, warm oil. Add chicken and brown, about 5 minutes on each side. Transfer browned chicken to a plate.
- Reduce heat to medium. Add more oil if needed. Add onion and garlic and saute until tender, about 5 minutes. Stir in rice. Return chicken to pan.
- Add stock, lemon juice, oregano, salt, and pepper. Reduce heat to medium-low and cook, covered, until chicken is no longer pink in the center, rice is tender, and liquid is absorbed, about 1 hour and 15 minutes. Stir in olives. Place on a platter with chicken on top of rice, and sprinkle with feta cheese.
Nutrition Facts : Calories 771.9, Fat 44.7, SaturatedFat 12.7, Cholesterol 171.9, Sodium 823, Carbohydrate 44.5, Fiber 2.6, Sugar 3.6, Protein 45.9
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