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!
Cooking time: approx. 75 min
You need: a pot and a frying pan
- 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
- Cut the chicken in portions, wash it thoroughly and drain it.
- Pour the olive oil in a frying pan.
- Lightly saute the chicken in the pan .
- Add the tomatoes, the peppers and the onions in the pan and saute them too, together with the chicken.
- When all of the above is sauted, take the pan off the fire.
- Empty the contents of the pan into the pot.
- Add the rest of the ingredients in the pot. Namely: basil, garlic, cinnamon, clove spice, allspice, hot pepper, salt, black pepper and the water.
- Let it simmer on low fire for about 60 min.
- 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).