Stewed Chicken with Rice
4 chicken thighs
1 can diced tomatoes and slice fresh tomatoes
1 medium onion chopped
3 cloves garlic chopped
1/3 cup Extra Virgin Olive Oil
1 cup brown rice
1/4 cup Lemon juice
1 tsp. cinnamon
3 cups water
Salt, Pepper and dried Oregano
Heat olive oil in pan and saute onions. Sprinkle salt, pepper and oregano on chicken. Brown chicken in oil with onions. Add tomatoes, lemon juice and garlic . Reduce heat and let stew over medium low heat for 25-30 minutes. Add cinnamon and adjust seasoning. Add rice and 3 cups of water. Cook over low heat until rice is tender another 25-30 minutes. Remove from heat and allow to stand for a few minutes before serving.
This recipe was adapted from “Chicken with Rice” and “Stewed Chicken-Kapama”
Hellenic Cuisine by Sts. Constantine and Helen Ladies Society, Detroit MI 1956
Xronia Polla & kali xronia. Do you have any recipes for ‘kokora me xilopites’?
Best regards,
Vivian
I will research for this in my cookbooks! Chicken with wine and noodles, right?
Great video! The recipe looks easy and delicious!
Thanks Alisa!
You know, I’m not that familiar with greek food, and its great to learn about it from your vids. 🙂
Glad to be of service!
;o)
Kitoula, I love these old Greek church books…I snap them up whenever I can! Good video with a classic Greek (and easy) dish.
Thank you Peter! I’m all about making it simple and easy, that’s for sure.