Best 4 Stewed Chicken Kota Kokinisti Recipes
Embark on a culinary journey to the heart of Greek cuisine with Kota Kokinisti, a traditional stewed chicken dish that tantalizes the taste buds with its rich flavors and comforting aroma. This delectable dish, also known as Rooster with Red Sauce, originates from the Peloponnese region and holds a special place in Greek gastronomy. Prepared using simple yet flavorful ingredients, Kota Kokinisti is a harmonious blend of tender chicken, juicy tomatoes, aromatic herbs, and the vibrant red color of tomato sauce. While the classic recipe forms the core of this culinary masterpiece, variations exist, offering unique twists on the traditional preparation. From the addition of vegetables like carrots and celery to the incorporation of different spices, each variation adds a layer of complexity to this beloved dish. Discover the authentic flavors of Kota Kokinisti and explore the diverse recipes presented in this comprehensive guide, ranging from the traditional method to innovative interpretations that cater to various dietary preferences and taste profiles.
Let's cook with our 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.
STEWED CHICKEN
Steps:
- Wash chicken parts. In a large bowl, combine lemon juice, scallions, tomatoes, onion, bell pepper, ketchup, vinegar, sesame oil, cumin, curry powder, Daddy's herb blend, brown sugar, garlic powder, onion powder and 3 tablespoons olive oil. Season with salt and pepper. Add chicken to marinade and refrigerate overnight.
- In a medium Dutch oven, combine 1/3 olive oil and the sugar. Remove the chicken from the refrigerator and brush off the vegetables from the chicken pieces, reserving the vegetables. Turn the heat to medium and stir the sugar and allow it to caramelize as the pot gets hot. (It may smoke some so watch for your smoke detector)
- Carefully, but quickly add the chicken to the pot and let the chicken brown in the caramelized sugar, turning the pieces as you go. Once all the chicken has browned, add the vegetables and marinade juices, cover, reduce heat to medium-low and let stew until the chicken is cooked through and tender, about 45 minutes to 1 hour. Half way through, season with salt and pepper.
- Serve over rice or with mashed potatoes.
KOTA KOKINISTI ME PATATES (GREEK STEWED CHICKEN & POTATOES)
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
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
Provided by á-174942
Number Of Ingredients 14
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.
Tips:
- To achieve the best flavor, use a whole chicken and cut it into 8-10 pieces.
- Brown the chicken pieces well in olive oil before adding the other ingredients. This will help develop a rich flavor.
- Use a variety of vegetables to add flavor and texture to the stew. Good options include onions, carrots, celery, potatoes, and tomatoes.
- Add a bay leaf and some whole peppercorns to the stew for extra flavor.
- Use a good quality red wine for the stew. A dry red wine will add a nice depth of flavor.
- Simmer the stew for at least 1 hour, or until the chicken is cooked through and the vegetables are tender.
- Serve the stew with a side of rice or mashed potatoes.
Conclusion:
Stewed chicken kota kokinisti is a delicious and hearty dish that is perfect for a family meal. It is easy to make and can be tailored to your own taste preferences. With its rich flavor and tender chicken, this stew is sure to be a hit with everyone at the table.
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