Best Cinnamon Stewed Chicken Cat Cora Recipes

Stewed Chicken: Kota Kokinisti image

Provided by Cat Cora

Time 1h55m

Yield 4 to 6 servings

Number Of Ingredients 11

3 tablespoons olive oil
1 (2 to 3 pound) chicken, cut into 8 pieces
1 teaspoon ground cinnamon
Kosher salt and freshly ground black pepper
2 onions, roughly chopped
3 cloves garlic, minced, plus 2 cloves, whole
4 ounces dry white wine
2 cups water
6 ounces tomato paste
1 cup mizithra
Serving suggestion: Cooked rice or cooked orzo.

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.

Cinnamon Stewed Chicken (Cat Cora) image

Provided by DrGaellon

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 11

1 whole chicken, cut into 8 pieces, legs, breast and thighs (2 1/2 to 3 pounds)
1 teaspoon ground cinnamon
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
2 tablespoons extra virgin olive oil
5 garlic cloves, peeled
1 large yellow onion, peeled and coarsely chopped
2 cups water or 2 cups chicken broth
1 (6 ounce) can tomato paste
1 tablespoon dried Italian herb seasoning
1/2 cup grated parmesan cheese

Steps:

Pat chicken dry with paper towels. Mix cinnamon, salt and pepper in a small bowl, then rub all over the chicken pieces.
Using a deep, 12" wide skillet, heat the oil until it shimmers (if you have a smaller pan, make 2 batches, using half the oil for each). Add the chicken pieces, being careful not to overcrowd, and cook until very brown, 4-5 min per side.
Mince 3 cloves of garlic. Reduce heat to medium-high and add minced garlic and onions. Saute until onions soften and begin to brown, about 5 minute Deglaze with 1/2 c water or broth, using a wooden spoon to scrape up any browned bits from the bottom of the pan.
When the deglazing liquid has evaporated to nearly dry, add the remaining 1 1/2 c water or stock, the tomato paste, the Italian seasoning and the remaining 2 cloves of garlic, minced.
Return the chicken to the pan, nestling it down in the sauce. If the sauce does not come 3/4 of the way up the side of the chicken pieces, add more water or broth. Cover and simmer over medium-high heat until tender, about 30-40 minutes. Season the sauce with salt and pepper. Sprinkle with Parmesan cheese. Serve with cooked orzo or rice.