Chicken Kokkinisto With Orzo Food

CHICKEN AND ORZO SKILLET

Chicken and Orzo Skillet image

Here's a perfect one-skillet supper that's colorful, healthy, filling and definitely special! Our taste testers loved the blend of spices, the touch of heat and the sophisticated flavor. -Kellie Mulleavy, Lambertville, Michigan

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
2 teaspoons salt-free garlic seasoning blend
1 small onion, chopped
1 tablespoon olive oil
1 garlic clove, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup reduced-sodium chicken broth
3/4 cup uncooked orzo pasta
1 teaspoon Italian seasoning
1/8 teaspoon crushed red pepper flakes, optional
1/4 cup grated Parmesan cheese, optional

Steps:

Sprinkle chicken with garlic seasoning blend. In a large cast-iron or other heavy skillet, saute chicken and onion in oil until chicken is no longer pink, 5-6 minutes. Add garlic; cook 1 minute longer., Stir in the tomatoes, spinach, broth, orzo, Italian seasoning and, if desired, pepper flakes. Bring to a boil; reduce heat. Cover and simmer until orzo is tender and liquid is absorbed, 15-20 minutes. If desired, sprinkle with cheese.

Nutrition Facts : Calories 339 calories, Fat 7g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 384mg sodium, Carbohydrate 38g carbohydrate (6g sugars, Fiber 5g fiber), Protein 32g protein. Diabetic exchanges

CRISPY CHICKEN WITH LEMON ORZO

Crispy Chicken with Lemon Orzo image

Provided by Ina Garten

Categories main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 16

Ingredients

2/3 cup all-purpose flour
Kosher salt and freshly ground black pepper
4 boneless chicken breasts, skin-on (about 8 ounces each)
1/4 cup canola oil
9 tablespoons good European-style unsalted butter, such as Plugrá, divided
2 tablespoons minced fresh parsley
Lemon Orzo with Feta, recipe follows
1 lemon, cut into 8 wedges
Preheat the oven to 450 degrees F.
Kosher salt and freshly ground black pepper
1 cup orzo
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
2 tablespoons good olive oil
1 tablespoon minced fresh dill
1 cup small-diced feta, preferably Greek (4 ounces)

Steps:

Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a shallow bowl. Remove the tenders on the underside of the chicken breasts and save for another use. (This makes the chicken breasts an even thickness so they cook evenly.) Heat the canola oil and 4 tablespoons of the butter together in a large (12-inch) cast-iron skillet over medium heat until the butter has melted and begins to sizzle.
Dredge the chicken in the flour mixture and shake off any excess. Place the chicken, skin side down, in the skillet and cook over medium heat without moving for 12 minutes. With the chicken still skin side down, place the skillet in the oven and roast for 10 minutes.
Return the skillet to the stovetop over medium heat (careful; the handle will be hot!). Turn the chicken skin side up, add the remaining 5 tablespoons of butter, and continue cooking for 3 to 5 minutes, until the butter is a nutty brown color and the chicken breasts are just cooked through (an instant-read thermometer will register 130 to 140 degrees F). Off the heat, sprinkle on the parsley.
Divide the Lemon Orzo with Feta among four dinner plates. Transfer the chicken to a cutting board and slice each breast crosswise in thick slices. Arrange one breast on each plate with the orzo. Spoon a few tablespoons of the brown butter over each chicken breast, squeeze on some lemon, and sprinkle with salt. Serve hot with a fresh wedge of lemon on each plate.
In a large saucepan, bring 2 quarts of water to a boil. Add 2 teaspoons salt and the orzo. Return the water to a boil and simmer uncovered for 9 to 11 minutes, until the orzo is al dente. Drain.
Transfer the orzo to a bowl and stir in the lemon zest, lemon juice, olive oil, dill, 2 teaspoons salt, and 1 teaspoon pepper. Fold in the feta and serve hot.

STEWED CHICKEN: KOTA KOKINISTI

Stewed Chicken: Kota Kokinisti image

Provided by Cat Cora

Categories main-dish

Time 1h55m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

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.

BAKED CHICKEN AND GARLIC ORZO

Baked Chicken and Garlic Orzo image

A delicious one-dish meal that is a good variation from chicken with rice. We really like the orzo pasta.

Provided by Chris from Kansas

Categories One Dish Meal

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

nonstick cooking spray
4 boneless skinless chicken breast halves
1/4 cup dry white wine
10 ounces uncooked orzo pasta
1 cup chopped onion
4 cloves garlic, minced
2 tablespoons chopped fresh parsley
1 teaspoon dried oregano leaves
1 (14 ounce) can chicken broth
1/4 cup water
paprika
1 teaspoon lemon pepper
1/4 teaspoon salt
2 teaspoons olive oil

Steps:

Preheat oven to 350.
Spray large nonstick skillet with cooking spray.
Heat over high heat until hot.
Add chicken breast halves.
Brown meat side down, 1 to 2 minutes or until lightly browned; set aside.
Reduce heat to medium-high; add wine.
Stir with a flat spatula, scraping brown bits from bottom of pan.
Cook 30 seconds or until slightly reduced; set aside.
Spray 9-inch square baking pan with nonstick cooking spray.
Add pasta, onions, garlic, parsley, oregano, chicken broth, water and wine mixture; stir.
Place chicken breasts on top.
Sprinkle lightly with paprika and lemon pepper.
Bake, uncovered, 1 hour and 10 minutes.
Remove chicken.
Add salt and olive oil to baking pan; mix well.
Place chicken on top.
Serve.

KOTOPOULO GIOUVETSI ( CHICKEN CASSEROLE WITH ORZO)

Kotopoulo Giouvetsi ( Chicken Casserole with Orzo) image

Make and share this Kotopoulo Giouvetsi ( Chicken Casserole with Orzo) recipe from Food.com.

Provided by Poppy

Categories Whole Chicken

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 medium roasting chicken (3-4 lbs)
3 tablespoons olive oil
salt
fresh ground black pepper
1 1/2 cups orzo pasta
3 medium onions, coarsely chopped
2 cloves garlic, minced
2 large bell peppers, cored seeded,and finely chopped
1 cup peeled chopped plum tomato
1/2 teaspoon ground cumin
4 cups water
grated parmesan cheese

Steps:

Preheat oven to 450øF.
Wash chicken and rub outside and inside with 1 tablespoon olive oil.
Season skin with salt and pepper.
Place chicken in a medium-to-large baking pan, preferably glass or clay, and spread orzo evenly around chicken.
Add remaining oil and other ingredients except cheese and toss in pan to combine.
Place pan, uncovered, in hot oven and reduce heat to 350øF.
Bake for 1 to 1-1/2 hours, basting chicken every 10 to 15 minutes with pan juices, until chicken is tender and orzo cooked, adding more water, if necessary, during baking if orzo seems too dry.
Sprinkle with grated cheese before serving.

Nutrition Facts : Calories 542.2, Fat 23.1, SaturatedFat 5, Cholesterol 53.5, Sodium 69.6, Carbohydrate 60.9, Fiber 5.4, Sugar 8.3, Protein 22.9

CHICKEN KOKKINISTO WITH ORZO

Chicken Kokkinisto with Orzo image

Slow-cooked chicken in a rich tomato sauce with flavorful orzo. A very simple and classic Greek recipe. Top with grated Mizithra, Parmesan, Kefalotyri, or any other hard, white, and salty cheese.

Provided by dimitra

Categories Greek Recipes

Time 1h25m

Yield 4

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
1 onion, chopped
4 chicken legs, rinsed and patted dry
4 cloves garlic, pressed
1 (15 ounce) can tomato sauce
15 fluid ounces water
2 bay leaves
1 pinch ground cloves
salt and ground black pepper to taste
½ (16 ounce) package uncooked orzo pasta

Steps:

Warm the oil in a large, wide pot over medium heat. Cook the onion in the hot oil until tender, 5 to 7 minutes. Brown the chicken legs in the pot on all sides. Add the garlic; cook and stir for about 1 minute. Pour the tomato sauce and water over the chicken. Drop the bay leaves into the pot. Season with cloves, salt, and pepper. Lower the heat to medium-how; allow the mixture to simmer until the chicken meat is very tender and begins to pull off the bone, about 45 minutes.
Stir the orzo into the liquid in the pot and cook until the orzo is soft, another 15 to 25 minutes. Remove the bay leaves to serve.

Nutrition Facts : Calories 586.3 calories, Carbohydrate 51.1 g, Cholesterol 135.3 mg, Fat 20.1 g, Fiber 3.9 g, Protein 49.4 g, SaturatedFat 4.6 g, Sodium 673.8 mg, Sugar 7.7 g

GARLIC CHICKEN WITH ORZO PASTA

Garlic Chicken With Orzo Pasta image

I ran across this recipe while searching for healthier recipes to feed my family. I haven't tried this one yet, but it definitely looks good.

Provided by Dooners

Categories Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 cup orzo pasta
2 tablespoons olive oil
2 garlic cloves
1/4 teaspoon crushed red pepper flakes
2 boneless skinless chicken breast halves, cut into bite-size pieces
salt
1 tablespoon chopped fresh parsley
2 cups fresh spinach leaves
grated parmesan cheese

Steps:

Bring a large pot of lightly salted water to a boil.
Add orzo pasta, cook for 8 to 10 minutes until al dente, drain.
Heat olive oil in a skillet over medium-high heat, and cook the garlic and red pepper 1 minute, until garlic is golden brown, being careful not to burn the garlic.
Stir in chicken, season with salt, and cook 2 to 5 minutes, or until lightly brown.
Reduce heat to medium, and mix in the parsley and cooked orzo.
Add spinach to the skillet. Continue cooking 5 minutes, stirring occasionally, until spinach wilts.
Remove from heat.
Serve topped with Parmesan cheese.

GREEK CHICKEN WITH ORZO

Greek Chicken With Orzo image

This tastes of summer... really nice served with a glass (or two) of Red wine and a crisp salad. You need to use the ripest, juiciest reddest tomatoes you can find, so if only anemic looking Toms are on hand, use a can of chopped tomatoes instead. Don't be tempted to use chicken breasts instead, as it's the chicken juices that flavour the pasta so well. Cooking time includes 2 hours marinading

Provided by SugaredAlmond

Categories Chicken Thigh & Leg

Time 3h30m

Yield 2 serving(s)

Number Of Ingredients 16

Ingredients

4 chicken thighs, unskinned bone in
2 garlic cloves, crushed
2 tablespoons olive oil
1 sweet red pepper, halved and de-seeded
1 small red onion, sliced vertically
4 ripe tomatoes, skinned and de-seeded
1 tablespoon tomato puree
1 glass fruity red wine
1/2 small eggplant, cut in 2cm cubes
2 -3 cups water
6 ounces orzo pasta
1 teaspoon dried fennel seed, crushed
2 teaspoons dried oregano
12 black olives
1 lemon, zest of
2 ounces feta, crumbled

Steps:

Crush one clove of garlic and mix with half the oregano and half the olive oil, rub well into the chicken thighs, leave for at least two hours.
Roast the red peppers in a 200°C oven for about 30-40 minutes until the skin is blackened. Leave to cool for a few minutes and remove skin. Slice into 1cm thick strips.
Toss the eggplant with remaining olive oil. I like to cook this on the George Foreman grill for 3-5 minutes, as it adds a bit of a smoky flavour, but if you prefer, fry in a pan for 5 mins or so tossing occasionally until cooked.
Remove the chicken from the oil and garlic mixture, making sure you knock the bits of garlic off, as these will burn. Fry the chicken in a dry pan skin side down for about 5 minutes, turn over and cook for another 3-5 minutes until lightly browned.
Remove chicken from the pan and cook onion in the chicken fat for approx 3 mins until lightly brown. Add remaining garlic for last 30 seconds.
Add red wine to pan and bring to boil. Reduce heat and add tomatoes, puree, fennel seeds, oregano, red pepper and eggplant. Cook for about 5 minutes until the tomato is soft. Stir in Orzo, half the water and the black olives.
Place in a casserole dish, put chicken on top. Spoon over some of the liquid, making sure all the pasta is submerged. Put lid on casserole and bake in 180°C oven for about 30-40 minutes until chicken and pasta are cooked, and there is only a little remaining liquid.
Pour yourself a glass of wine while you wait for the chicken, but do check the casserole every 10 minutes or so, and top up the water if it's looking dry.
I prefer to skin the chicken before serving, but it's up to you. Sprinkle lemon zest and feta over pasta and serve with another glass of wine.

Nutrition Facts : Calories 1126.7, Fat 53.9, SaturatedFat 15.4, Cholesterol 184.7, Sodium 741.7, Carbohydrate 96.1, Fiber 13.9, Sugar 17.3, Protein 53.2

CHICKEN KOKKINISTO WITH ORZO

Chicken Kokkinisto with Orzo image

Slow-cooked chicken in a rich tomato sauce with flavorful orzo. A very simple and classic Greek recipe. Top with grated Mizithra, Parmesan, Kefalotyri, or any other hard, white, and salty cheese.

Provided by dimitra

Categories Greek Recipes

Time 1h25m

Yield 4

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
1 onion, chopped
4 chicken legs, rinsed and patted dry
4 cloves garlic, pressed
1 (15 ounce) can tomato sauce
15 fluid ounces water
2 bay leaves
1 pinch ground cloves
salt and ground black pepper to taste
½ (16 ounce) package uncooked orzo pasta

Steps:

Warm the oil in a large, wide pot over medium heat. Cook the onion in the hot oil until tender, 5 to 7 minutes. Brown the chicken legs in the pot on all sides. Add the garlic; cook and stir for about 1 minute. Pour the tomato sauce and water over the chicken. Drop the bay leaves into the pot. Season with cloves, salt, and pepper. Lower the heat to medium-how; allow the mixture to simmer until the chicken meat is very tender and begins to pull off the bone, about 45 minutes.
Stir the orzo into the liquid in the pot and cook until the orzo is soft, another 15 to 25 minutes. Remove the bay leaves to serve.

Nutrition Facts : Calories 586.3 calories, Carbohydrate 51.1 g, Cholesterol 135.3 mg, Fat 20.1 g, Fiber 3.9 g, Protein 49.4 g, SaturatedFat 4.6 g, Sodium 673.8 mg, Sugar 7.7 g

CHICKEN KOKKINISTO WITH ORZO

Chicken Kokkinisto with Orzo image

Slow-cooked chicken in a rich tomato sauce with flavorful orzo. A very simple and classic Greek recipe. Top with grated Mizithra, Parmesan, Kefalotyri, or any other hard, white, and salty cheese.

Provided by dimitra

Categories Greek Recipes

Time 1h25m

Yield 4

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
1 onion, chopped
4 chicken legs, rinsed and patted dry
4 cloves garlic, pressed
1 (15 ounce) can tomato sauce
15 fluid ounces water
2 bay leaves
1 pinch ground cloves
salt and ground black pepper to taste
½ (16 ounce) package uncooked orzo pasta

Steps:

Warm the oil in a large, wide pot over medium heat. Cook the onion in the hot oil until tender, 5 to 7 minutes. Brown the chicken legs in the pot on all sides. Add the garlic; cook and stir for about 1 minute. Pour the tomato sauce and water over the chicken. Drop the bay leaves into the pot. Season with cloves, salt, and pepper. Lower the heat to medium-how; allow the mixture to simmer until the chicken meat is very tender and begins to pull off the bone, about 45 minutes.
Stir the orzo into the liquid in the pot and cook until the orzo is soft, another 15 to 25 minutes. Remove the bay leaves to serve.

Nutrition Facts : Calories 586.3 calories, Carbohydrate 51.1 g, Cholesterol 135.3 mg, Fat 20.1 g, Fiber 3.9 g, Protein 49.4 g, SaturatedFat 4.6 g, Sodium 673.8 mg, Sugar 7.7 g

CHICKEN KOKKINISTO WITH ORZO

Chicken Kokkinisto with Orzo image

Slow-cooked chicken in a rich tomato sauce with flavorful orzo. A very simple and classic Greek recipe. Top with grated Mizithra, Parmesan, Kefalotyri, or any other hard, white, and salty cheese.

Provided by dimitra

Categories Greek Recipes

Time 1h25m

Yield 4

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
1 onion, chopped
4 chicken legs, rinsed and patted dry
4 cloves garlic, pressed
1 (15 ounce) can tomato sauce
15 fluid ounces water
2 bay leaves
1 pinch ground cloves
salt and ground black pepper to taste
½ (16 ounce) package uncooked orzo pasta

Steps:

Warm the oil in a large, wide pot over medium heat. Cook the onion in the hot oil until tender, 5 to 7 minutes. Brown the chicken legs in the pot on all sides. Add the garlic; cook and stir for about 1 minute. Pour the tomato sauce and water over the chicken. Drop the bay leaves into the pot. Season with cloves, salt, and pepper. Lower the heat to medium-how; allow the mixture to simmer until the chicken meat is very tender and begins to pull off the bone, about 45 minutes.
Stir the orzo into the liquid in the pot and cook until the orzo is soft, another 15 to 25 minutes. Remove the bay leaves to serve.

Nutrition Facts : Calories 586.3 calories, Carbohydrate 51.1 g, Cholesterol 135.3 mg, Fat 20.1 g, Fiber 3.9 g, Protein 49.4 g, SaturatedFat 4.6 g, Sodium 673.8 mg, Sugar 7.7 g

CHICKEN KOKKINISTO WITH ORZO

Chicken Kokkinisto with Orzo image

Slow-cooked chicken in a rich tomato sauce with flavorful orzo. A very simple and classic Greek recipe. Top with grated Mizithra, Parmesan, Kefalotyri, or any other hard, white, and salty cheese.

Provided by dimitra

Categories Greek Recipes

Time 1h25m

Yield 4

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
1 onion, chopped
4 chicken legs, rinsed and patted dry
4 cloves garlic, pressed
1 (15 ounce) can tomato sauce
15 fluid ounces water
2 bay leaves
1 pinch ground cloves
salt and ground black pepper to taste
½ (16 ounce) package uncooked orzo pasta

Steps:

Warm the oil in a large, wide pot over medium heat. Cook the onion in the hot oil until tender, 5 to 7 minutes. Brown the chicken legs in the pot on all sides. Add the garlic; cook and stir for about 1 minute. Pour the tomato sauce and water over the chicken. Drop the bay leaves into the pot. Season with cloves, salt, and pepper. Lower the heat to medium-how; allow the mixture to simmer until the chicken meat is very tender and begins to pull off the bone, about 45 minutes.
Stir the orzo into the liquid in the pot and cook until the orzo is soft, another 15 to 25 minutes. Remove the bay leaves to serve.

Nutrition Facts : Calories 586.3 calories, Carbohydrate 51.1 g, Cholesterol 135.3 mg, Fat 20.1 g, Fiber 3.9 g, Protein 49.4 g, SaturatedFat 4.6 g, Sodium 673.8 mg, Sugar 7.7 g

CHICKEN WITH ORZO AND VEGGIES

Chicken With Orzo and Veggies image

Pleasant change from the usual pasta meals, quick and easy. Revised to our taste from Taste of Home.

Provided by Derf2440

Categories One Dish Meal

Time 26m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

3 tablespoons olive oil
1 large red onion, finely chopped
4 garlic cloves, smashed
1 sweet red pepper, diced
1 (14 ounce) can chicken broth
2 cups broccoli florets, cut into bite-size pieces
3/4 cup orzo pasta, uncooked
1 lb boneless skinless chicken breast, cut into 1 inch pieces
1 1/2 cups corn (fresh or frozen)
1/2 teaspoon salt
1/2 teaspoon pepper, fresh ground
3/4 cup parmesan cheese, shredded

Steps:

Heat oil in a large frypan over medium high heat. Add onion, garlic and red pepper. Cook 2 minutes. Add broth, broccoli and orzo.
Reduce heat to medium, cover and cook for 6 minutes, stirring occasionally.
Add chicken and corn, cook an additional 8 minutes or until chicken juices run clear.
Remove from heat, season with salt and pepper and gently stir in cheese.
Serve immediately.

Nutrition Facts : Calories 526.6, Fat 20.6, SaturatedFat 5.7, Cholesterol 89.1, Sodium 1051.2, Carbohydrate 44.7, Fiber 3.8, Sugar 6.7, Protein 41.5

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From socraticfood.com

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CHICKEN KOKKINISTO WITH ORZO RECIPE | YUMMLY | RECIPE | GREEK …

May 2, 2014 - Chicken Kokkinisto With Orzo With Olive Oil, Onion, Chicken Legs, Garlic, Tomato Sauce, Water, Bay Leaves, Ground Cloves, Salt And Ground Black Pepper, Orzo Pasta
From pinterest.com

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GIOUVETSI (ORZO CHICKEN GREEK STYLE) - SCRUMMY LANE

Step 4: Add the cinnamon and oregano. Step 5: Add the dry orzo. Stir that around on the heat for a short while until the orzo gets coated with the juices and oil. Step 6: Add the chicken and any juices back into the pot. Sprinkle over the paprika and allspice. Step 7: Throw the passata and chicken stock over the top.
From scrummylane.com

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CHICKEN KOKKINISTO : OPTIMAL RESOLUTION LIST - BESTDOGWIKI

Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com

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KOTOPOULO KOKKINISTO (STEWED CHICKEN) - KOPIASTE..TO GREEK …

Heat the olive oil in a frying pan and sauté the chicken on both sides in batches. Remove the sautéed chicken in a saucepan. Sauté the onion until translucent and then add the garlic and sauté it for a few seconds. Add the wine, mix and let it boil for 2 – 3 minutes until the alcohol evaporates.
From kopiaste.org

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CHICKEN KOKKINISTO WITH ORZO | RECIPE | GREEK RECIPES, COOKING …

Aug 26, 2013 - This slow-cooked chicken in a rich tomato sauce with flavorful orzo is a very simple and classic Greek recipe.
From pinterest.co.uk

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KOTA KOKKINISTI (GREEK CINNAMON CHICKEN) - HUNGRY HAPPENS

Stir in the tomatoes, paste, cinnamon, all spice, cloves, salt and pepper to taste, sugar and warm water. Bring to a boil, cover and simmer for 15 minutes. Uncover and continue to cook for another 15 minutes, stirring occasionally. Taste the sauce and …
From hungryhappens.net

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GREEK CHICKEN COOKED IN TOMATO-KOTOPOULO KOKKINISTO

Instructions. In a large deep pan, heat the olive oil and sauté the chicken pieces on both sides for about 8-10 minutes total. Set the chicken aside and sauté the onion until soft. Add the garlic and sauté for a minute. Add the rest of the ingredients (tomato, cinnamon stick, all spice, bay leaf, salt and pepper) and about 1/3 cup of water ...
From olivetomato.com

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CHICKEN KOKKINISTO WITH ORZO | RECIPESTY

Warm the oil in a large, wide pot over medium heat. Cook the onion in the hot oil until tender, 5 to 7 minutes. Brown the chicken legs in the pot on all sides. Add the garlic; cook and stir for about 1 minute. Pour the tomato sauce and water over the chicken. Drop the bay leaves into the pot. Season with cloves, salt, and pepper. Lower the heat ...
From recipesty.com

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POPULAR RECIPES: CHICKEN KOKKINISTO WITH ORZO

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YIA YIA SOPHIA - GREEK CHICKEN IN RED SAUCE, KOTOPOULO KOKKINISTO

Using 1/4 cup butter in a large dutch oven, saute the chicken pieces until browned on all sides. Remove from dutch oven and set aside. Add the remaining butter to the skillet and when butter is melted add the chopped onion. Saute onion until softened. Add tomato sauce, tomato paste, sugar, salt and pepper, and one cup of hot water.
From yiayiasophia.com

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