Best Greek Chicken Stew Stifado Recipes

SLOW-COOKER GREEK CHICKEN STEW

Slow-Cooker Greek Chicken Stew image

Bold flavors of the Aegean, like cinnamon and lemon peel, turn slow-cooked chicken into a robust stew, with ready-to-use canned tomatoes and frozen onions saving time.

Provided by By Betty Crocker Kitchens

Categories Lunch

Time 9h40m

Yield 6

Number Of Ingredients 12

Ingredients

2 cups baby-cut carrots, halved lengthwise if large
1 bag (1 lb) frozen small whole onions
6 bone-in chicken thighs (from two 1.5-lb packages), skin removed
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon pepper
2 cloves garlic, finely chopped
2 cans (14 1/2 oz each) diced tomatoes, undrained
1/3 cup tomato paste
2 teaspoons grated lemon peel
1/2 teaspoon dried oregano leaves
1/4 cup chopped parsley

Steps:

Spray 4- to 5-quart slow cooker with cooking spray. Place carrots and onions in slow cooker. Top with chicken thighs. Sprinkle with cinnamon, salt, pepper and garlic; top with tomatoes. Cover; cook on Low heat setting 7 to 9 hours or until vegetables are tender and chicken pulls apart easily with a fork.
Remove chicken with slotted spoon; cover to keep warm. Stir tomato paste, lemon peel and oregano into liquid in slow cooker. Cover; cook about 15 minutes longer or until thickened and hot. Meanwhile, remove chicken from bones. Stir chicken into mixture in slow cooker, breaking up larger pieces.
To serve, spoon stew in shallow bowls, and top with parsley.

Nutrition Facts : Calories 200, Carbohydrate 20 g, Cholesterol 45 mg, Fiber 5 g, Protein 17 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 580 mg, Sugar 10 g, TransFat 0 g

GREEK CHICKEN STIFADO

Greek Chicken Stifado image

Make and share this Greek Chicken Stifado recipe from Food.com.

Provided by Semra22

Categories Chicken

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

1 chicken, cut into 8 pieces
1 tablespoon olive oil
1 onion, slivered
1 red pepper, slivered
1/2 cup black olives
1/3 cup dried currant
2 garlic cloves, slivered
1 tablespoon lemon juice
1 teaspoon dried oregano
1 teaspoon dried mint
1/3 cup parsley, minced
2 tablespoons grated lemon rind
2 tablespoons fresh dill, chopped
3 garlic cloves, minced

Steps:

Combine parsley, lemon rind, fresh dill and garlic, cover and refrigerate for up to 3 hours.
In large skillet, heat oil over medium-high heat. Cook chicken, in batches, for about 5 minutes or until browned.
Remove and arrange, skin side up, in 13 x 9 inch baking dish, sprinkle with salt and pepper, set aside.
Pour off all but 1 Tbsp drippings from skillet. Cook onion, red peppers and garlic over medium heat for 5 minutes or until softened. Spoon over chicken.
To skillet, add tomatoes, olives, currants, lemon juice, oregano and mint, bring to boil.
Reduce heat and simmer, stirring occasionally, for 15 minutes or until thickened, then pour over chicken.
Bake, uncovered, in 350 F oven for 50 to 55 minutes or until juices run clear when chicken is pierced. Sprinkle with Gremolada.

Nutrition Facts : Calories 357.9, Fat 22.5, SaturatedFat 5.6, Cholesterol 85, Sodium 210.5, Carbohydrate 16.9, Fiber 3.2, Sugar 10.8, Protein 22.8