This is an easy-to-make Greek chicken dish that’s also super convenient to refrigerate or freeze. It’s a life-saver for busy families and always super popular with kids.
We always have it with chicken breasts but you can use chicken legs or any part of the chicken you like.
Accompany with rice, past, mashed or roasted potatoes, cous cous… You have many options. Often it is served with hylopites, a type of traditional past but it will taste great with any kind of past. Feta cheese really compliments our Greek chicken kokkinisto recipe as well as all ladera dishes.
This dish also falls into the ladera category. So it really does taste best a couple of hours after you’ve taken it off the stove. It holds well for up to three days in the fridge.
Greek Chicken Kokkinisto
Course: MainCuisine: GreekDifficulty: Medium4
servings15
minutes1
hour10
minutes1
hour25
minutesDelicious, packed with healthy vegetables, a dreamy chicken stew
Ingredients
chicken breast, cubed
1 onion, chopped
2 cloves garlic, crushed
1 green bell pepper, sliced
2 carrots, sliced
chopped tomatoes or 1/2 fresh grated tomatoes
olive oil
red wine (optional)
parsley, chopped
dried oregano
salt, pepper
Directions
- Saute the onion and garlic in the olive oil in a large pan or a deep frying pan until soft and golden.
- Add the chicken and saute until it’s light browned and sealed on all sides.
- Add the tomatoes and carrots and bring the mix to a boil
- Turn down the heat to just under medium and let simmer for at least 45 minutes, until the sauce thickens.
- Add a teaspoon of salt, a pinch of oregano and some pepper and stir.
- Add the red wine, stir and let the alchohol evaporate for a few minutes.
- Remove from the heat and serve. Remember though, it will taste best in couple of hours when you can reheat it lightly before serving.
This chicken kokkinisto goes very well with our tzatziki dip.
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