Ingredients with Measurements:
- 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 cup sliced mushrooms
- 1 cup diced tomatoes
- 1 cup chicken broth
- 1/2 cup white wine
- 1/4 cup olive oil
- 2 tbsp tomato paste
- 2 tbsp chopped fresh parsley
- 2 tbsp chopped fresh oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
Special equipment needed: None
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium-high heat.
2. Add the chicken and cook until browned on all sides, about 5 minutes.
3. Remove the chicken from the pot and set aside.
4. Add the onion and garlic to the pot and cook until softened, about 3 minutes.
5. Add the bell peppers and mushrooms and cook for another 5 minutes.
6. Stir in the tomato paste, parsley, oregano, salt, black pepper, paprika, cayenne pepper, cinnamon, and nutmeg.
7. Add the diced tomatoes, chicken broth, and white wine and stir to combine.
8. Return the chicken to the pot and bring the mixture to a boil.
9. Reduce the heat to low, cover the pot, and simmer for 30-40 minutes, or until the chicken is cooked through and tender.
10. Serve hot with crusty bread or over rice.
Preparation time is 20 minutes and cooking time is 40 minutes.
5. Temperature: Medium-high heat for browning chicken and medium-low heat for simmering.
Serving size: This recipe serves 4-6 people.
Nutritional information: Each serving contains approximately 350 calories, 20g fat, 9g carbohydrates, 2g fiber, and 30g protein.
Substitutions for ingredients: You can use chicken breasts instead of chicken thighs, and you can use any color bell pepper you prefer. You can also substitute chicken stock for the chicken broth.
Variations: You can add other vegetables such as zucchini, eggplant, or carrots. You can also add olives or capers for a more Mediterranean flavor.
Tips and tricks: Make sure to brown the chicken well before adding it to the pot, as this will add flavor to the stew. You can also make this recipe in a slow cooker for an even easier meal.
Storage instructions: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions: Reheat the stew in a pot over medium heat until heated through.
Presentation ideas: Serve the stew in bowls with a side of crusty bread for dipping.
Garnishes: Garnish with additional chopped parsley or oregano.
Pairings: This stew pairs well with a Greek salad and a glass of white wine.
Suggested side dishes: Serve with crusty bread or over rice.
Troubleshooting advice: If the stew is too thick, add more chicken broth or water to thin it out. If it's too thin, let it simmer uncovered for a few more minutes to thicken.
Food safety advice: Make sure to cook the chicken to an internal temperature of 165°F to ensure it's safe to eat.
Food history: Formadi-Kotopoulo is a traditional Greek chicken stew that is often served with crusty bread or over rice.
Flavor profiles: This stew has a rich and savory flavor with a hint of sweetness from the cinnamon and nutmeg.
Serving suggestions: Serve this stew as a comforting and hearty meal on a cool evening.
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Region: Greek