Kotopoulo Me Elies (Chicken Casserole with Olives)

1 broiler-fryer chicken
3 tablespoons olive oil
2/3 cup red wine
1 stick cinnamon
3 cloves
2 whole allspice
1 bay leaf
1 (14 ounce) can tomatoes
16 black or green olives
Salt and pepper, to taste

Wash and dry chicken; season with salt and pepper and fry in the olive oil. Pour wine into the pan, addspices, bay leaf and tomatoes. Cover and simmer for 1 hour or until the meat is tender. Add olives thelast 10 minutes, by which time the sauce should be thick. Serve with rice or pasta.

Greek Chicken with Rice

1 (3 pound) broiler chicken
1 medium onion, chopped fine
3 cups boiling water
1 1/2 cups canned tomatoes
1 teaspoon cinnamon
1/3 cup olive oil
Salt and pepper

Clean chicken thoroughly and cut into pieces.
Heat olive oil in pan and brown chicken on both sides. Add onion, cinnamon, tomato and season totaste. Add 1 cup water; cover and cook over low flame until chicken is almost done.
Remove cover. Add rice and 3 cups boiling water. Cook over low flame until rice is tender. Add morewater, if needed. Stir occasionally, but carefully, so as not to break up the chicken pieces.
Remove from heat and allow to stand for a few minutes before serving.

Greek Chicken with Olives

1 (2- to 3-pound) chicken, cut up
3 tablespoons olive oil
5 cloves garlic, chopped
3 yellow onions, chopped
3 cups tomatoes (fresh or canned), chopped
1 (6 ounce) jar green stuffed olives or 3/4 cup salad olives
Black pepper, to taste
1 tablespoon dried oregano (or 2 tablespoons chopped fresh)
1 cup dry red wine
Salt, to taste

Brown chicken in olive oil. Remove chicken and saute garlic and onions until tender. Add tomatoes andolives and saute until tomatoes (if fresh) are soft. Add pepper, oregano, wine, and chicken.Cover and simmer about 30 minutes, or until tender. Taste for salt, as the olives are salty.
Serves 4 to 6.

Greek Chicken with Artichokes (Kottopoulo meAnginares)

4 large chicken breast halves (about 2 pounds)
2 tablespoons vegetable oil
1/2 teaspoon salt
1/8 teaspoon pepper
1 clove garlic, chopped
1 cup water
1 teaspoon instant chicken bouillon
1 (14 ounce) can small artichoke hearts, drained
2 tablespoons lemon juice
1 teaspoon cornstarch
2 eggs

Remove bones and skin from chicken breast halves. Heat oil in 10-inch skillet until hot. Cook chickenover medium heat until brown on both sides, about 15  minutes; drain fat. Sprinkle chicken with salt,pepper and garlic. Add water and bouillon. Heat to boiling; reduce heat. Cover and simmer 10minutes. Add  artichoke hearts. Cover and simmer until chicken is done and artichoke hearts are hot,about 5 minutes.

Remove chicken and artichoke hearts to warm platter with slotted spoon; keep warm. Beat lemonjuice, cornstarch and egg in small bowl until smooth, using  fork. Add enough water to pan juices tomeasure 1 cup. Beat into egg mixture,  using fork. Return mixture to skillet. Heat to boiling overmedium heat; boil and stir 1 minute.

Pour sauce over chicken and artichokes. Sprinkle with mincedparsley if desired.

Yields 4 servings.

Greek Chicken Phyllo Pie

1 broiler-fryer, cut up
5 cups water
1 onion, chopped
1 stalk celery, cut into 1-inch pieces (optional)
1 bay leaf
1 teaspoon salt
1/4 cup butter or margarine
1/3 cup all-purpose flour
3 large eggs, lightly beaten
1/4 cup grated Romano or Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1/4 teaspoon black pepper
1/8 teaspoon ground nutmeg
1 (17 ounce) package commercial frozen phyllo pastry, thawed
1 cup melted butter or margarine
Celery leaves (for garnish)

Combine first 6 ingredients in a Dutch oven. Bring to a boil; cover, reduce heat, and simmer 40minutes or until tender. Remove chicken, and cool slightly. Bone chicken, cutting meat into bite-sizepieces; set aside. Remove and discard celery and bay leaf, reserving 3 cups broth and onion mixture;set aside.Melt butter in a Dutch oven over low heat; add flour, stirring until smooth. Cook 1 minute, stirringconstantly. Gradually add reserved broth mixture; cook over medium heat, stirring constantly, untilthickened. Gradually stir about one-fourth of hot mixture into eggs; add to remaining hot mixture,stirring constantly. Add cheese and next 4 ingredients. Cook over low heat, stirring constantly, about 3minutes or until thickened. Add chick and set aside.Unfold phyllo, and cut the stack of sheets in half crosswise. Trim each half to a 13 x 9-inch rectangle.Cover with a slightly damp towel to prevent pastry from drying out.
Coat bottom and sides of a 13 x 9-inch pan with melted butter or margarine. Layer 15 trimmed phyllosheets in pan, brushing each with melted butter or margarine. Spread half of chicken mixture evenlyover phyllo. Top with 12 additional trimmed phyllo sheets, brushing each with melted butter ormargarine. Spread remaining chicken mixture over phyllo; top mixture with remaining trimmedphyllo sheets, brushing each with melted butter or margarine.With a sharp knife, cut through only the top layer of phyllo to make 12 servings. Bake, uncovered, onlowest rack in oven at 375 degrees F for 1 hour.Let stand 10 minutes. Garnish with celery leaves, if desired.

Yields 12 servings.

Greek Chicken

6 skinless chicken breasts
1 large can tomato sauce
1 small can tomato puree
1 can sliced mushrooms
1 can ripe olives
1 tablespoon garlic
1 tablespoon lemon juice
1 teaspoon oregano
1 onion, chopped
1/2 cup wine or brandy (optional)
2 cups uncooked rice
Salt to taste

Wash and remove fat from chicken. Bake in 350 degree F oven for about an hour.Meanwhile, combine all other ingredients except rice. Put chicken and sauce in a crockpot on LOWheat and cook for at least 4 hours to blend flavors. Before serving, cook rice according to directions.Serve chicken and sauce over rice.
Serves 6.

Cinnaamon Chicken (Kota KapamaCinnaamon Chicken (Kota Kapama)

8 pieces chicken
4 tablespoons butter
1/4 cup extra virgin olive oil
1 1/2 cups finely chopped onions
1 teaspoon finely chopped or minced garlic
6 fresh garden tomatoes or 1 cup chopped, drained, canned plum tomatoes
2 tablespoons tomato paste
1/2 cup chicken stock
1 (4-inch long) cinnamon stick
Freshly-grated Parmesan cheese

Grind some sea salt and black pepper over the chicken pieces.

Heat the butter and olive oil over moderate heat in a sauté pan, and brown the chicken pieces. Transferthem to a plate.

Pour off all but a thin film of fat add the onions and garlic. Cook and stir for a few minutes until theonions are light brown. Stir in tomatoes, tomato paste, chicken stock, cinnamon stick, 1/2 teaspoon ofsea salt and a few grindings of black pepper. Bring to a boil, and then return the chicken to the panand baste it thoroughly with the sauce. Reduce the heat to low, cover and simmer, basting occasionally,for about 30 minutes.

Serve with white or brown rice or pasta. Spoon the tomato sauce over the chicken and rice or pasta.Sprinkle with Parmesan cheese if desired.

Chicken with Tomatoes and Olives (Kotopoulo meTomatoes kai Elies)

Flour (for dredging)
Salt and pepper, to taste
1 (3 pound) frying chicken, cut into 6 to 8 serving pieces
1/2 cup olive oil
2 large red onions, peeled, chopped
3 garlic cloves, peeled, minced
1 1/2 cups peeled, chopped plum tomatoes
1/2 cup dry red wine
1/2 cup crumbled feta cheese
1 cup pitted Kalamata olives, rinsed and drained
1 teaspoon oregano

Combine flour, salt and pepper on a plate and lightly dredge the chicken. Heat 1/3 cup olive oil in alarge, deep skillet and brown the chicken on all sides, over high heat. Remove with a slotted spoon.

Add remaining olive oil to skillet, and sauté onions until wilted and lightly browned. Add garlic andstir for 30 seconds. Place chicken back in the pan. Pour in the tomatoes and wine, and season with saltand pepper. Cover and simmer over low heat for about 45 minutes, or until the chicken is tender.

Ten minutes before removing from heat, add the crumbled feta and stir until melted. Five minutesbefore removing from heat, add olives and oregano.
Serve warm.
Yields 6 servings.

Braised Chicken in Aromatic Tomato Sauce (Pastitsatha)

1/4 cup olive oil
1 (3 pound) chicken, cut into 8 pieces
3 cups chopped red onions
6 whole allspice
1 cinnamon stick
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
Pinch cayenne pepper
1 (28 ounce) can whole Italian-style tomatoes, drained, juices reserved, tomatoes chopped
1 cup water
2 tablespoon (or more) red wine vinegar
2 tablespoon tomato paste
Pinch of granulated sugar
12 ounces perciatelli pasta or spaghetti
Freshly grated kefalotyri cheese or Parmesan cheese

Heat oil in heavy large Dutch oven over medium-high heat. Add chicken in  batches and cook untilbrown on all sides, about 8 minutes per batch.

Place chicken on platter. Add onions to Dutch oven; sauté until tender, about 5  minutes. Add spices;stir until fragrant, about 1 minute. Stir in tomatoes and their juices and water. Return chicken toDutch oven. Cover; simmer over medium-low heat until chicken is very tender, about 35 minutes.
Transfer chicken to platter. Tent with foil. Add 2 tablespoons vinegar, tomato paste and sugar toDutch oven. Simmer until thickened to sauce consistency, stirring occasionally, about 10 minutes.Season with salt, pepper and more vinegar, if desired. Remove from heat. Cover to keep warm.Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain. Transfer pastato platter. Top with chicken, sauce and cheese.

Almond Chicken

1 lb skinned chicken breast
1 cup vegtable oil
5 slices fresh ginger root
3 green onions, chopped to about 1" lengths
1 green pepper, chopped as above
1/2 cup diced bamboo shoots
1/3 slivered almonds (a little vegetable oil to fry in)

Marinade:
1/4 tsp salt
1/8 tsp white pepper
1 tsp cornstarch
1 Tbsp soy sauce
1 egg white

Seasoning sauce:
1 Tbsp rice vinegar
2 Tbsp soy sauce
1 Tbsp dry sherry
1/2 tsp salt
1 tsp sugar
1/2 tsp cornstarch

Deep fry slivered almonds in vegtable oil for 2 to 3 minutes to crisp them up. drain well on paper towel. Let stand for 5 minutes before using. Dice chicken into 1 inch cubes. Combine marinade ingrediants, add chicken and mix well. Let stand 1/2 hour. Heat oil in wok, add chicken and stir fry until browned. Remove chicken and drain well. Stir fry ginger, onion, pepper and bamboo shoots for about 1 minute until vegtables are crisp−tender. Combine ingrediants for seasoning sauce in a small bowl, mix well and add to wok. bring to boil. Add chicken to boiling sauce. Stir fry chicken until coated with sauce.

Add almonds, mix well.

BOW TIES WITH CHICKEN AND CRANBERRIES

Makes: 6 Servings

12 oz Bow tie pasta, uncooked
3/4 cup dried cranberries
1/3 cup cranberry liqueur or port wine
2 tbsp butter or margarine
½ cup sliced shallots or chopped sweet onion
1/4 cup all-purpose flour
1 tsp paprika
1 tsp dried thyme leaves
½ tsp salt
½ tsp freshly ground black pepper
1 ½ lbs boneless, skinless chicken breast, cut into 1 ½-inch pieces
1 1/4 cups can low-sodium chicken broth
chopped fresh thyme or parsley (optional)

1. Combine cranberries and liqueur in a small microwave safe bowl.
2. Cook in microwave oven on high power 50 seconds or until hot.
3. Let stand while preparing pasta and chicken.
4. Cook pasta according to package directions.
5. Meanwhile, melt butter in a large, deep nonstick skillet.
6. Add shallots; cook over medium heat 5 minutes, stirring occasionally.
7. Combine flour, paprika, thyme, salt and pepper in a plastic or paper bag.
8. Add chicken; shake to coat.
9. Add chicken and any remaining flour mixture to skillet; cook 5 minutes, or until chicken is not longer pink, stirring occasionally.
10. Add broth to skillet; bring to a simmer, stirring occasionally.
11. Simmer uncovered 5 to 6 minutes or until sauce thickens slightly and chicken is cooked through.
12. Drain cranberries; stir in sauce.
13. Drain pasta; return to pot.
14. Add chicken mixture, tossing well.
15. Sprinkle with thyme, if desired.

CHICKEN AND BROCCOLI PASTA DIJON

Makes: 4 Servings

1 lb Mostaccioli, Penne or other medium pasta shape, uncooked
8oz boneless, skinless chicken breasts, cut into 1-inch pieces
½ tsp salt
½ tsp freshly ground black pepper
2 cloves garlic, minced
2 tsp vegetable oil
3 cups broccoli florets
1 large red bell pepper, cut into short, thin strips
½ cup low-sodium chicken broth
1 12oz can evaporated skim milk
1 tbsp cornstarch
3 tbsp Dijon Mustard

1. Prepare pasta according to package directions.
2. While pasta is cooking, toss chicken with salt, pepper and garlic.
3. Coat a large non-stick skillet with cooking spray; place over medium-high heat until hot.
4. Add chicken mixture; stir-fry 4 to 5 minutes or until chicken is cooked through.
5. Remove chicken from skillet and place in a medium bowl.
6. Add broccoli, red pepper and chicken broth to skillet.
7. Cover; simmer over medium heat 5 to 6 minutes or until vegetables are tender-crisp.
8. Transfer to bowl with chicken.
9. In a small bowl, combine 1/4 cup of the milk with cornstarch, mixing until smooth.
10. Add to skillet with remaining milk; bring to boil, stirring constantly.
11. Reduce heat; stir in mustard.
12. Stir in reserved chicken mixture.
13. When pasta is done; drain well.
14. Toss with chicken mixture.
15. Serve immediately.

PESTO CHICKEN MANICOTTI

Makes: 6 to 8 Servings

8oz Manicotti Shells, uncooked
1 10oz package frozen spinach, chopped, thawed and drained
16oz part-skim ricotta cheese
1 cup grated parmesan cheese, divided
½ cup egg substitute
2 ½ cups diced cooked chicken breast
1 tbsp basil
3/4 tsp pepper
3 cups low-sodium tomato sauce or spaghetti sauce

1. Prepare manicotti according to package directions; while pasta is cooking; squeeze all the water out of the spinach.
2. When pasta is done; drain and set aside.
3. Preheat oven to 350F.
4. Mix together ricotta cheese, ½ cup Parmesan cheese and egg substitute.
5. Stir in remaining ingredients except tomato sauce.
6. Spoon the cheese mixture into the manicotti shells and lay in a 9 x 13-inch pan and a 9 x 9-inch pan, or a pan large enough to hold all stuffed manicotti.
7. Cover with tomato sauce and sprinkle with the remaining ½ cup Parmesan cheese.
8. Cover and bake 20 minutes.
9. Remove cover and bake an additional 15 minutes, until the cheese is golden brown.

BARBECUED CHICKEN PASTA

Makes: 4 Servings

Ingredients:
10oz Rigatoni, Mostaccioli or other medium pasta shape, uncooked
1 tbsp vegetable oil
4oz boneless, skinless chicken breast, cut into ½ -inch cubes
1/4 cup green bell pepper, thin julienne
1/4 cup red onion, thin julienne
1 tsp garlic, finely chopped
½ cup marinara or tomato sauce, preferably homemade
1/4 cup hickory-smoked barbecue sauce
½ cup grated provolone cheese
½ cup grated smoked gouda cheese
3 scallions, trimmed and sliced thin
1/4 cup (loosely packed) whole cilantro leaves

Directions:
1. Prepare pasta according to package directions.
2. Meanwhile, heat oil in a large skillet over medium heat.
3. Add chicken and saute, stirring occasionally, until browned on all sides, about 3 minutes.
4. Add belle pepper, onion, and garlic and cook until pepper turns bright green, about 1 minute.
5. Add marinara sauce and barbecue sauce and heat just to boiling.
6. Remove from heat.
7. Drain pasta, reserving 1/4 cup of water and return pasta to the pot.
8. Add chicken mixture and cheese to the pot.
9. Stir over low heat until pasta is coated with sauce.
10. Transfer pasta to a serving bowl and top with scallions and cilantro.

CHICKEN SHISH KABOBS

Ingredients:
1 kilo boned chicken breasts cut into 1-inch pieces
1 large onion quartered and separated into pieces
2 large green or red peppers cut into 1-inch pieces
Cherry tomatoes, whole mushrooms or any vegetable
Marinade:
2 cups olive oil
1 cup fresh squeezed lemon juice
Salt and Pepper
Oregano
Crushed garlic cloves
Ground cumin
Thyme

Directions:
1. Use wooden or metal skewers. Alternate chicken and vegetable, packing tightly.
2. Repeat until chicken and vegetables have filled 4 to 6 skewers.
3. Sprinkle skewers with salt, pepper, oregano, cumin and thyme.
4. Place the skewers in a pan or large container.
5. Make the marinade in a separate bowl, stirring so all ingredients are well mixed.
6. Pour over the skewers and cover. Marinade for a few hours or overnight.
7. Fry, bake, or barbecue. Serve.

CHICKEN MANESTRA

chicken pieces
1 onion, chopped
2 tbsp olive oil
garlic, crushed
4 cups water
3 tbsp tomato paste
½ cup Ozro
salt
pepper

1. Saute onion in olive oil.
2. Brown chicken pieces.
3. Add water and tomato paste, simmer chicken for 30 minutes.
4. Add Ozro, stirring with a watchful eye until Ozro is tender.

KOTTA PILAFI (CHICKEN AND RICE)

Serving size: 6 servings

6 chicken breasts (about 3 pounds)
1/4 cup butter
1 medium onion, finely chopped
1 ½ cups canned tomatoes
2 cups water
1 tsp ground cinnamon
Salt and pepper
1 cup uncooked rice
Dairy sour cream

1. Saute chicken breasts in butter until golden brown.
2. Add onion, tomatoes, water, cinnamon, and salt and pepper to taste. Cover and simmer for 30 minutes.
3. Add rice and stir to mix evenly. Cover and simmer for an additional 20 minutes, or until rice is tender, adding more water if necessary.
4. Serve with a bowl of cold dairy sour cream, to be spooned over the pilaf.

KOTOSOUPA (CHICKEN SOUP)

Serving size: 6 to 8 servings

Ingredients:
 one 3 to 3 ½ pound roasting chicken
2 to 2 ½ quarts water
a few peppercorns
1 small carrot
1 onion
1 stalk celery
salt to taste
1 cup raw converted rice, ozro, or kritharaki
Avgolemono Sauce:
2 eggs
3 tbsp fresh lemon juice

Directions:

1. Wash chicken and place in heavy kettle in water to cover. Add peppercorns, carrot, onion and celery. Bring to boil, cover, and simmer over low heat for 2 hours, or until chicken is tender, adding salt to taste during last hour of cooking.

2. Remove chicken and keep warm. Strain broth and remove as much fat as possible.

3. Add rice, ozro or kritharaki and simmer, covered, until rice or pasta is tender, 15 to 20 minutes.

4. To make the Avgolemono sauce, in a bowl beat eggs well and gradually beat in lemon juice. Add two cups hot, strained broth (from soup) slowly to egg sauce, beating constantly.

5. Return soup to heat and stir vigorously until thickened.

CHICKEN OKRA

1 large chicken, jointed
1 tbsp Thyme
3 lbs tomatoes, canned
4 tbsp Olive oil
1 large onion, thinly sliced
2 cloves garlic, peeled and thinly sliced
1 ½ lbs prepared fresh okra
1 tbsp oregano
some chopped parsley
salt
pepper

1. Rinse and dry the chicken pieces.
2. Place the oil in a wide saucepan and when hot, fry the chicken pieces on both sides until they become golden.
3. Take the chicken out, add and fry onion and garlic until they are pale brown.
4. Add the oregano, thyme, tomatoes and water, pressing them with a wooden spoon to break them up.
5. Bring to the boil.
6. Season with salt and pepper, add the chicken pieces, cover and cook the chicken for 20 minutes and than add 1 ½ lbs of prepared okra on top.
7. The okra should sit in but not be covered by the sauce.
8. Add a little water if needed. Shake the pan and cook slowly for about 30 minutes without stirring, but rotating the saucepan occasionally.
9. Continue cooking until the water has evaporated and the sauce has reduced and thickened.
10. Sprinkle with parsley and serve.

GREEK CHICKEN TRADITIONAL

1 boneless chicken breast
1 lump of feta cheese
1 slice of mozzarella cheese
1/4 cup of green peppers

1. Grill the chicken breast until done.
2. Melt the mozza cheese on top of the chicken.
3. Place the feta cheese on the melted cheese and place the green peppers on top.
4. Serve on a bed of Greek style rice. (Pilafi)