Greek · Dinner
Chicken Stew with Tomato Sauce
Bone-in chicken thighs braised slowly in a tomato sauce built from onion, garlic, and tomato paste, finished with cinnamon, bay leaf, and oregano. Known in Greek homes as kotopoulo kokkinisto, the stew simmers until the sauce thickens and the meat pulls easily from the bone, served over rice or pasta.
$4
15 minsPrep
50 minsCook
65 minsTotal
EasyLevel
Nutrition per serving
572Calories
51.4gProtein
34.6gFat
12.8gCarbs
6.2gSugar
2.9gFiber
598mgSodium
306mgChol
7.9gSat Fat
882mgPotassium
68mgCalcium
3.3mgIron
0.8mcgVitamin B12
12mgVitamin C
gluten-free
protein-rich
low-carb
mediterranean
all-time-classics
gluten-free
Instructions
1
Prep
Pat the chicken thigh dry and season with salt and pepper. Chop the onion and mince the garlic.
2
Heat olive oil in a heavy pot over medium-high heat. Brown the chicken skin-side down 5 minutes until golden, flip, and sear 3 minutes more. Remove and set aside.
3
In the same pot over medium heat, cook onion 4 minutes until soft, add garlic and cook 30 seconds, stir in tomato paste, cinnamon, and bay leaf, cooking 1 minute until fragrant.
4
Return chicken to pot with canned tomatoes, chicken stock, and oregano. Simmer covered over low heat 35 minutes until meat pulls easily from bone and sauce thickens. Adjust salt and pepper.
5
Plate
Spoon chicken and sauce into a shallow bowl and scatter parsley over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g, bone-in chicken thigh
- 11 medium onion
- 4 cloves4 cloves garlic
- 7 oz100g, a quarter of a 14.5 oz can canned tomatoes
- 22 tablespoon tomato paste
- 44 tablespoons olive oil
- 1/2 cup120ml chicken stock
- 22 bay leaf
- 1/21/2 teaspoon cinnamon-ground
- 1/21/2 teaspoon oregano-dried
- 44 tablespoons parsley
- salt, to taste
- black pepper, to taste
