Best Stewed Chicken And Macaroni Kotopoulo Me Makaronia Recipes
STEWED CHICKEN AND MACARONI ( KOTOPOULO ME MAKARONIA)
This recipe was billed as "An absolute "have to try" dish right from the villages of Rhodes". This recipe was posted by Suise Atsaides, who has a wonderful website on the island of Rhodes, Greece. This recipe was posted for the Zaar World Tour 2006. I have not prepared this recipe yet and the prep and cook time are best guesstimate based on the recipe instructions.
Provided by Kim127
Categories Chicken
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Rinse and dry the chicken pieces. Salt and pepper them well.
- In a large sauce pan, heat the oil. Brown the chicken, onions and garlic together.
- Add the tomatoes, chicken stock, bay leaves and spices. Stew the chicken over a slow heat until tender.
- Serve over the pasta of your choice with lots of grated cheese.
STEWED CHICKEN IN A CROCK POT
Make and share this Stewed Chicken in a Crock Pot recipe from Food.com.
Provided by Diana Adcock
Categories Chicken
Time 10h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Half the veg on the bottom-then chicken-then remaining veg.
- then remaining ingredients.
- Cook on low for 8-10 hours.
- Make a gravy if you like then everything else.
Nutrition Facts : Calories 548.3, Fat 34.7, SaturatedFat 9.9, Cholesterol 172.5, Sodium 188.3, Carbohydrate 5.7, Fiber 1.2, Sugar 2.5, Protein 43.4
KOTOPOULO ME SIKA (CHICKEN WITH FIGS IN RED WINE)
Make and share this Kotopoulo Me Sika (Chicken with Figs in Red Wine) recipe from Food.com.
Provided by Ian Carol Rice
Categories Whole Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Arrange the chicken pieces and giblets in a heavy roasting dish.
- Sprinkle with the spices and salt and massage into the flesh.
- Distribute the onions, garlic, bay leaves and figs over and between the chicken pieces, pour in the wine and cover.
- Cook in an oven preheated to 180 C/350 F/Gas 4 for about 50 minutes, until the chicken is barely tender.
- Stir in the lemon zest and juice and return to the oven until almost falling from the bones - another 10-I5 minutes.
- If there is an excess of liquid, leave off the cover for this part of the cooking.
- Sprinkle with parsley and serve with saffron
STEWED CHICKEN - TRINIDAD STYLE
Delicious and very easy to make--a traditional recipe that will be cooked in every home. Six large fresh tomatoes can also be used.
Provided by jenny butt
Categories Stew
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Finely chop onion, garlic, fresh tomatoes.
- Cut chicken into medium/small pieces.
- Put oil & sugar in a pot on high heat, and caramelize sugar.
- When golden brown, add chopped chicken pieces.
- Keep turning until all pieces coated in caramelized sugar and golden brown in color.
- Add onion & garlic.
- Keep cooking until onion translucent.
- Lower heat, add tomatoes & other seasonings.
- Simmer covered on low heat until chicken is cooked.
- Remove cover and cook further , reducing liquid until sauce thickens but DO NOT let dry.
- Serve hot with hot rice OR mashed potatoes.
Nutrition Facts : Calories 456.6, Fat 16.9, SaturatedFat 2.8, Cholesterol 145, Sodium 185.2, Carbohydrate 14.9, Fiber 1.9, Sugar 10.8, Protein 59.1
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