Greek Chicken Stew

Greek Chicken Stew is a gluten free main course. This recipe serves 5 and costs $2.44 per serving. One portion of this dish contains approximately 47g of protein, 42g of fat, and a total of 946 calories. 259 people found this recipe to be tasty and satisfying. Many people really liked this Mediterranean dish. Head to the store and pick up oregano, bullion 0.29, chickpeas, and a few other things to make it today. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes roughly 1 hour. It is brought to you by Budget Bytes. Taking all factors into account, this recipe earns a spoonacular score of 95%, which is spectacular. If you like this recipe, take a look at these similar recipes: Greek Chicken Stew (Crockpot) – Weight Watchers 5 Points, Greek Meatball Stew, and Greek Lamb Stew.

Servings: 5

Preparation duration: 15 minutes

Cooking duration: 45 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Rinse the chicken thighs and pat dry. Sprinkle both sides with salt and pepper. Heat a large, deep skillet over medium/high heat with 2 Tbsp. of olive oil. The oil is ready when it has a wavy appearance. Cook the chicken pieces on each side until golden brown and crispy (5 min. each side).While the chicken is browning, dice the onion and garlic. Once the chicken has browned, remove it to a plate and add the onion and garlic to the pan. Cook the onion and garlic until they are soft and transparent (there should be enough oil left plus rendered chicken fat to keep the vegetables from browning).(If you have some left over wine, add to cup to the pot with the onions and garlic. Stir and let simmer for one minute to deglaze the pan. The wine is optional, the juice from the canned tomatoes will also deglaze the pan in the absence of wine.) Add the canned tomatoes, tomato sauce, bay leaves, oregano, thyme and half of the chopped parsley to the pan. Stir well to combine then add the chicken pieces back to the pot. Reduce the heat to low, place a lid on the pan and simmer for 20 minutes.While the stew simmers, prepare the chicken flavored rice. In a medium pot combine 2 cups of dry long grain rice with 3.5 cups of water and 3 tsp (or 3 cubes) of chicken bullion. Stir slightly. With a lid in place, bring the rice up to a rolling boil. As soon as it hits a full boil, reduce the heat to warm and let sit (without removing the lid) for 30 minutes.After the stew simmers for 20 minutes, remove the lid, drain the chickpeas and add them to the pot. Continue to simmer for 15 minutes without a lid. Taste test to see if you prefer more salt or pepper.To plate the stew, place cup of rice on a plate and top with the stewed vegetables, some of the liquid and one piece of chicken. Sprinkle with some of the remaining chopped parsley and about oz. of crumbled feta cheese.

 

Step by step:

1. Rinse the chicken thighs and pat dry. Sprinkle both sides with salt and pepper.

2. Heat a large, deep skillet over medium/high heat with 2 Tbsp. of olive oil. The oil is ready when it has a wavy appearance. Cook the chicken pieces on each side until golden brown and crispy (5 min. each side).While the chicken is browning, dice the onion and garlic. Once the chicken has browned, remove it to a plate and add the onion and garlic to the pan. Cook the onion and garlic until they are soft and transparent (there should be enough oil left plus rendered chicken fat to keep the vegetables from browning).(If you have some left over wine, add to cup to the pot with the onions and garlic. Stir and let simmer for one minute to deglaze the pan. The wine is optional, the juice from the canned tomatoes will also deglaze the pan in the absence of wine.)

3. Add the canned tomatoes, tomato sauce, bay leaves, oregano, thyme and half of the chopped parsley to the pan. Stir well to combine then add the chicken pieces back to the pot. Reduce the heat to low, place a lid on the pan and simmer for 20 minutes.While the stew simmers, prepare the chicken flavored rice. In a medium pot combine 2 cups of dry long grain rice with 3.5 cups of water and 3 tsp (or 3 cubes) of chicken bullion. Stir slightly. With a lid in place, bring the rice up to a rolling boil. As soon as it hits a full boil, reduce the heat to warm and let sit (without removing the lid) for 30 minutes.After the stew simmers for 20 minutes, remove the lid, drain the chickpeas and add them to the pot. Continue to simmer for 15 minutes without a lid. Taste test to see if you prefer more salt or pepper.To plate the stew, place cup of rice on a plate and top with the stewed vegetables, some of the liquid and one piece of chicken. Sprinkle with some of the remaining chopped parsley and about oz. of crumbled feta cheese.

Nutrition Information:

covered percent of daily need