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:

2 whole bay leaves $0.05

1 can (14.5 oz.) diced tomatoes $1.08

2 lb. (5 pieces) chicken thighs $3.23

1 can (15 oz.) chickpeas $0.66

2½ oz. feta cheese $1.67

4 cloves garlic $0.09

2 Tbsp olive oil $0.10

1 med yellow onion $0.89

½ tsp dried oregano $0.05

½ cup (1/2 bunch) chopped fresh parsley $0.25

2 cups long grain rice $0.60

to taste salt & pepper $0.05

¼ tsp dried thyme $0.05

1 can (8 oz.) tomato sauce $0.32

3 tsp (3 cubes) bullion $0.29

Equipment:

frying pan

pot

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:

Quickview
946k Calories
46g Protein
41g Total Fat
95g Carbs
43% Health Score
Limit These
Calories
946k
47%

Fat
41g
64%

  Saturated Fat
11g
72%

Carbohydrates
95g
32%

  Sugar
11g
13%

Cholesterol
190mg
63%

Sodium
658mg
29%

Get Enough Of These
Protein
46g
94%

Vitamin K
115µg
110%

Manganese
2mg
100%

Selenium
51µg
73%

Phosphorus
614mg
61%

Vitamin B3
11mg
59%

Vitamin B6
1mg
58%

Folate
191µg
48%

Fiber
10g
41%

Copper
0.79mg
39%

Iron
6mg
36%

Zinc
5mg
35%

Vitamin B5
3mg
34%

Potassium
1181mg
34%

Vitamin B2
0.54mg
32%

Magnesium
126mg
32%

Vitamin C
22mg
27%

Vitamin B1
0.4mg
27%

Vitamin B12
1µg
23%

Vitamin E
3mg
22%

Vitamin A
1109IU
22%

Calcium
200mg
20%

Vitamin D
0.24µg
2%

covered percent of daily need
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