Greek Stew
For more on nigerian stew, see hairies and/or boomshay.
Recipe Summary Greek Stew
I'm not sure how 'Greek' this is. However, my father made this, his parents came from Cephalonia, and he called it 'Greek stew.'
As with many such recipes, the leftovers are even better a day or two later.Ingredients | Nigerian Stew1 cooking spray (such as Pam®)2 tablespoons olive oil, divided2 large onions, cut into 1/2-inch dice4 cloves garlic, or more to taste, minced8 chicken thighs, or more to taste, trimmed2 cups dry white wine2 (6.5 ounce) cans tomato sauce½ teaspoon ground black pepper1 lemon, juiced1 drop hot pepper sauce (such as Tabasco®)1 pinch ground cinnamonDirectionsPrepare a Dutch oven or large pot with cooking spray. Heat 1 tablespoon olive oil in Dutch oven over medium heat. Cook and stir onion and garlic in hot oil until onion soft and translucent, about 5 minutes. Remove onion mixture to a bowl.Heat remaining olive oil in the pot again over medium heat. Cook chicken in hot oil, turning a few times, until browned, about 5 minutes.Pour wine over the chicken; bring to a simmer and cook until chicken is no longer pink in the center, about 15 minutes.Stir onion mixture, tomato sauce, black pepper, lemon juice, hot pepper sauce, and cinnamon with the simmering chicken; bring to a boil, reduce heat to low, place a cover on the pot, and cook at a simmer until the chicken is easily pulled apart, about 1 hour.Serve with a Greek salad and bread for sopping. As kids, the sopped bread was the main course for us, and the chicken was a side.Substitute any cooked rice for bread and put stew over the rice.Info | Nigerian Stewprep:
15 mins
cook:
1 hr 25 mins
total:
1 hr 40 mins
Servings:
6
Yield:
6 servings
TAG : Greek StewSoups, Stews and Chili Recipes, Stews, Chicken,
