Best 2 Greek Chicken Stew Stifado Recipes

Tantalize your taste buds with a culinary journey to the heart of Greece with our delectable Greek Chicken Stew, also known as Stifado. This traditional dish, infused with the vibrant flavors of the Mediterranean, promises a symphony of taste and aroma that will transport you to the sun-kissed tavernas of the Aegean. Tender chicken pieces, slow-cooked in a rich tomato sauce, create a savory and comforting stew, while succulent onions, sweet carrots, and aromatic spices add layers of complexity. Whether you're a seasoned chef or a home cook seeking culinary adventures, our step-by-step guide will lead you through the delightful process of preparing this classic Greek dish.

Embark on a taste sensation with our curated collection of Greek Chicken Stew recipes. Indulge in the authentic Stifado recipe, where tender chicken is braised with pearl onions, tomatoes, and red wine, creating a hearty and flavorful stew. For a vegetarian twist, try our Vegetable Stifado, where an array of colorful vegetables takes center stage, offering a healthy and satisfying alternative. If you crave a quick and easy weeknight meal, our One-Pot Greek Chicken Stew is your perfect choice, featuring a simplified version of the classic dish made in a single pot.

For those who love their stews rich and creamy, our Creamy Greek Chicken Stew is an absolute must-try. With the addition of luscious Greek yogurt, this stew takes on a velvety texture and a delightful tang. And for a taste of the sea, our Greek Seafood Stew combines tender fish, succulent shrimp, and plump mussels in a flavorful tomato-based broth.

No matter your preference, our Greek Chicken Stew recipes offer a culinary adventure that celebrates the vibrant flavors of Greece. From the classic Stifado to the innovative Creamy Greek Chicken Stew, each recipe promises a delicious journey that will leave you craving for more.

Here are our top 2 tried and tested recipes!

GREEK CHICKEN STEW

Greek Chicken Stew image

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

Ingredients

3 tablespoons olive oil
1 large onion, chopped (about 1 cup)
1 large green bell pepper, chopped (about 1 cup)
1 tablespoon jarred minced garlic
4 teaspoons dried Greek seasoning, crumbled between the fingers
1 (28-ounce) can crushed tomatoes, in puree
1 (15-ounce) can garbanzo beans, rinsed and drained
1 cup fat free, less sodium chicken broth
2 bay leaves
Pepper, to taste
1 rotisserie chicken, cut into serving pieces
1/2 cup pitted kalamata olives, coarsely chopped
1 tablespoon freshly squeezed lemon juice
Cinnamon Couscous, recipe follows
2 cups fat free, less sodium chicken broth or 1 (14 1/2-ounce) can fat free, less sodium chicken broth plus 1/4 cup water
1 tablespoon olive oil
1/2 teaspoon salt
1 (10-ounce) box plain, quick-cooking couscous (about 1 1/3 cups)
1/4 cup raisins
1 teaspoon ground cinnamon
1 tablespoon orange juice

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-STYLE BEEF STEW (STIFADO)

Greek-Style Beef Stew (Stifado) image

Tender beef and sweet shallots in a tangy, aromatic sauce make my version of beef stifado one you'll surely want to try! Be sure to serve it with crusty bread to dip in the sauce. Top the stew with crumbled feta and pickled red onions, or serve it on top of my Greek Spinach Rice.

Provided by Chef John

Categories Beef Stew

Time 3h5m

Yield 6

Number Of Ingredients 19

Ingredients

3 pounds boneless beef chuck roast, cut into 2-inch cubes
2 teaspoons freshly ground black pepper
1 tablespoon kosher salt
4 tablespoons olive oil, divided
1 pound small shallots
½ cup diced onion
4 cloves garlic, minced
1 pinch kosher salt
3 tablespoons tomato paste
¼ cup red wine vinegar
1 cup white wine
2 teaspoons white sugar
¼ teaspoon ground cinnamon
⅛ teaspoon ground allspice
1 pinch ground cloves
1 teaspoon dried oregano
2 large bay leaves
2 sprigs fresh rosemary
2 cups beef broth, or more as needed

Steps:

Place beef in a bowl and season generously with pepper and kosher salt. Cover and transfer to the refrigerator until ready to use; up to 1 day is fine.
Leaving the root ends in place, cut off the shallot tops. Remove and discard skins.
Heat 2 tablespoons oil in a heavy skillet over high heat. Add ½ of the beef and cook until nicely seared, 4 to 6 minutes per side. Remove to a plate and repeat to sear remaining beef.
Turn off the heat and add 1 tablespoon oil to the empty skillet. Add shallots and let the skillet cool for 2 to 3 minutes. Turn the heat back on to medium and toss shallots until browned, 2 to 4 minutes. Remove shallots to a plate.
Add the remaining 1 tablespoon oil to the skillet with onion, garlic, and a pinch of salt; cook and stir for about 1 minute. Stir in tomato paste and cook until toasted, about 2 minutes. Add red wine vinegar and white wine and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Increase heat to medium-high and add sugar, cinnamon, allspice, cloves, oregano, bay leaves, and rosemary sprigs. Stir to combine and cook until reduced by about half, 2 to 3 minutes.
Add browned beef and shallots to the skillet and toss carefully until coated. Pour in 2 cups beef broth and bring to a simmer.
Reduce heat to low or medium-low. Cover and cook at a gentle simmer for 1 hour, then uncover and cook for at least 1 more hour, stirring occasionally to move the beef and shallots around. Add more broth if needed during the cooking time and skim off some fat if preferred. The meat is done when a fork slides in easily, but the meat isn't falling apart on its own; it may take longer than 2 hours.
Taste and adjust seasonings before serving.

Nutrition Facts : Calories 777.2 calories, Carbohydrate 20.3 g, Cholesterol 163.3 mg, Fat 55 g, Fiber 1.6 g, Protein 42.3 g, SaturatedFat 19.8 g, Sodium 1519.4 mg

Tips:

Use high-quality ingredients: Fresh, flavorful ingredients will make your stifado even more delicious. Look for ripe tomatoes, tender onions, and juicy chicken.
Brown the chicken before stewing it: This will give the chicken a nice caramelized flavor and help it to retain its moisture.
Use a variety of spices: The spices in stifado give it its characteristic flavor. Be sure to use a good quality cinnamon stick, bay leaves, and black peppercorns.
Simmer the stew for at least an hour: This will allow the flavors to meld and the chicken to become tender.
Serve the stew over rice or pasta: This will help to soak up the delicious sauce.

Conclusion:

Stifado is a hearty, flavorful stew that is perfect for a cold winter night. It is easy to make and can be tailored to your own taste preferences. Whether you like it mild or spicy, with or without vegetables, stifado is sure to become a favorite dish in your home.