Cuisine: Greek
Region: Epirus

Chicken Stew with Green Peppers in the Pot is a chicken stew recipe from Greece’s mountainous Northwest. (Yes, Greece has mountains too.) Unlike other Greek recipes this one includes spices. This is a complete meal – there’s little need for sides, other than a slice of bread and perhaps some feta cheese (if you’re not kosher.) Enjoy!

Serves 6
Cooking time: approx. 75 min
You need: a pot and a frying pan

Ingredients

• 1 Kg (2 Lbs) chicken (approx.)
• 4 green peppers, cut width-wise (like disks, not like strips)
• 4 onions, coarsely cut
• 4 tomatoes, coarsely cut
• 4 cloves of garlic, diced
• 2 Tbsp fresh basil, diced (You can use dry basil if fresh is not available)
• 180g (almost 1/2 a glass or cup) olive oil
• 1 hot pepper
• 1 pinch of cinnamon
• 1 pinch of clove spice
• 1 pinch of allspice
• 1 glass (cup) of hot water
• Salt and black pepper

Instructions

1. Cut the chicken in portions, wash it thoroughly and drain it.
2. Pour the olive oil in a frying pan.
3. Lightly saute the chicken in the pan .
4. Add the tomatoes, the peppers and the onions in the pan and saute them too, together with the chicken.
5. When all of the above is sauted, take the pan off the fire.
6. Empty the contents of the pan into the pot.
7. Add the rest of the ingredients in the pot. Namely: basil, garlic, cinnamon, clove spice, allspice, hot pepper, salt, black pepper and the water.
8. Let it simmer on low fire for about 60 min.
9. That’s all. 🙂

Notes on Chicken Stew with Green Peppers in the Pot

• Add some hot water in the pot when/if you think it needs it.
• Serve hot.
• It will taste better the next day.
• This is a complete meal, really. There’s little need for sides, other than a slice of bread and perhaps some feta cheese (not kosher, we know).