Ingredients with Measurements:
- 4 chicken breasts, cut into bite-sized pieces
- 4 large potatoes, peeled and cut into chunks
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 can (14 oz) diced tomatoes
- 1 cup chicken broth
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup crumbled feta cheese
- 2 tbsp olive oil
- 2 tbsp chopped fresh parsley
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
2. Add the chopped onion and minced garlic, and sauté for 2-3 minutes until fragrant.
3. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes.
4. Add the diced tomatoes, chicken broth, dried oregano, dried thyme, paprika, salt, and black pepper. Stir well to combine.
5. Add the potato chunks to the pot and stir to coat them with the sauce.
6. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
7. Simmer for 30-40 minutes, stirring occasionally, until the potatoes are tender and the chicken is cooked through.
8. Remove the pot from the heat and sprinkle the crumbled feta cheese over the top of the stew.
9. Garnish with chopped fresh parsley before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 40 minutes
Temperature:
- Medium-high heat for sautéing the onion and garlic
- Low heat for simmering the stew
Serving size:
- 4 servings
Nutritional information:
- Calories: 400
- Fat: 14g
- Carbohydrates: 32g
- Protein: 36g
- Fiber: 5g
- Sugar: 4g
Substitutions for ingredients:
- Chicken breasts can be substituted with boneless, skinless chicken thighs.
- Potatoes can be substituted with sweet potatoes or butternut squash.
- Feta cheese can be substituted with goat cheese or Parmesan cheese.
Variations:
- Add chopped carrots, celery, or bell peppers to the stew for extra flavor and nutrition.
- Use fresh herbs instead of dried herbs for a more vibrant taste.
- Add a splash of red wine or balsamic vinegar to the stew for acidity.
Tips and tricks:
- Cut the chicken and potatoes into similar-sized pieces for even cooking.
- Use a wooden spoon or spatula to stir the stew gently to avoid breaking up the potatoes.
- If the stew is too thick, add more chicken broth or water to thin it out.
Storage instructions:
- Store leftover stew 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, stirring occasionally.
Presentation ideas:
- Serve the stew in individual bowls or on plates.
- Garnish with chopped fresh parsley or other herbs.
Garnishes:
- Chopped fresh parsley
- Crumbled feta cheese
- Lemon wedges
Pairings:
- Serve the stew with crusty bread or pita bread.
- Pair with a Greek salad or roasted vegetables.
Suggested side dishes:
- Greek salad
- Roasted vegetables
- Rice pilaf
- Tzatziki sauce
Troubleshooting advice:
- If the stew is too thin, simmer it uncovered for a few more minutes to thicken the sauce.
- If the potatoes are not cooked through, add more chicken broth or water and continue simmering until tender.
Food safety advice:
- Make sure the chicken is cooked through to an internal temperature of 165°F (74°C).
- Store leftover stew in the refrigerator within 2 hours of cooking.
- Reheat leftover stew to an internal temperature of 165°F (74°C) before serving.
Food history:
- Formadi-Kotopoulo me Patates is a traditional Greek dish that has been enjoyed for generations. It is often served as a hearty and comforting meal during the colder months.
Flavor profiles:
- Savory
- Tangy
- Herbaceous
- Cheesy
Serving suggestions:
- Serve the stew hot with a side of crusty bread or pita bread.
- Garnish with chopped fresh parsley or other herbs for added flavor and color.
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Region: Greek