Best Stewed Chicken And Macaroni Kotopoulo Me Makaronia Recipes

STEWED CHICKEN IN A CROCK POT

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.

STEWED CHICKEN AND MACARONI ( KOTOPOULO ME MAKARONIA)

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 - TRINIDAD STYLE

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.

KOTOPOULO ME SIKA (CHICKEN WITH FIGS IN RED WINE)

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

JITTERBUG'S STEWED CHICKEN

Steps:

• Preheat oven to 350 degrees. Season both sides of the chicken with the salt and pepper.
• Heat the oil in a Dutch oven or large heavy pot over medium-high heat. When the oil is hot, add the chicken in batches and cook until golden brown, 3 to 4 minutes on the first side, and 1 to 2 minutes on the second side. Transfer to a plate.
• Reduce the heat to medium and add the onions, celery, and bell peppers to the fat remaining in the pan and cook, sitrring , until soft, about 3 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the flour and cook, stirring constantly with a wooden spoon to make a light roux, 1 1/2 to 2 minutes. Stirring constantly, slowly stir in the stock. Add the Kitchen Bouquet and the chicken base and stir well. Return the chicken to the pot and bring the liquid to a boil. Remove from the heat and cover. Carefully transfer the pot to the oven and bake until the chicken is tender, about 30 minutes.
• To serve, transfer the chicken to 4 large plates and spoon the rice along the side. Spoon the gravy over the chicken and the rice, as desired, and serve immediately.

HTAPODI ME MAKARONAKI KOFTO (STEWED OCTOPUS WITH MACARONI)

Steps:

• Rinse the octopus under cold, running water and place in pot dripping wet (you don't want to dry it off - this is the moisture it will cook in).
• Add the red wine, garlic, onion, bay leaf and cinnamon and cover the pot.
• Bring to the boil over low heat.
• It is tender when pierced easily with a fork (this can vary from octopus to octopus, so time is not a good indicator of doneness in this case).
• Remove the octopus and let cool until cool enough to handle and cut into bite-size pieces.
• Meanwhile, in pot you have cooked the octopus in, add tomatoes and olive oil. Boil for 8-10 minutes to bind the sauce.
• Stir in the cut octopus and nearly-cooked macaroni and simmer for the remaining 3-4 minutes required to cook your macaroni (if mixture appears too dry, add some of the pasta cooking water - you want this quite 'moist' but not soupy).
• Stir in butter. Remove bay leaf and cinnamon stick.
• Note: I use digitali pasta for this, but I can't get it into the ingredient list with the new Zaar format.
• Bon Appetit.