Kotosoupa

Summary
A chicken based soup with a creamy lemon sauce.
Servings: 6

Ingredients

• 1 chicken
• 1 white onion
• 1 pinch of pepper
• 1 cup of rice
• 1 pinch of salt

Directions

• Place the chicken in a large stock pot and fill with enough water to cover it.  
• Bring to a boil and remove the foam. 
• At this point, add the onion and salt and pepper to taste.  
• Once the chicken is boiled, remove it and the onion from the pot. 
• Now add the rice or orzo to the broth and let it boil.  
• When the rice or orzo is ready, add the avgolemono sauce. 

Extras

• 1-2 cups vegetable's broth
• 2 eggs
• a little flour for all purposes
• 1 lemon, squeezed
• 1 white onion

Avgolemono sauce directions

• Mix a little flour with the lemon juice.
• Add the eggs and beat well.
• Slowly add the broth while continuing to beat.
• Pour and mix the avgolemono sauce into your food.
• Remove from heat before the sauce thickens.

Source: EatGreekTonight

Lemon Chicken Soup

Ingredients

•     salt
•     1 chicken
•     8 cups boiling water
•     Unground black Pepper
•     6 tablespoons rice
•     1 οnion
•     1 carrot
•     1 stalk of celery
•     1 Egg
•     2 Lemons

Directions

Steps

1. Clean and wash chicken.
2. Place chicken in a large saucepan.
3. Add boiling water
4. Add carrot, onion, celery and black pepper
5. Cover and simmer for about 2 hours over low heat
6. Add salt over time while it is cooking.
7. Check if chicken is tender and allow additional time if not
8. Remove chicken.
9. Bring broth to boil and add the rice.
10. Cover saucepan and cook for about 15 minutes.
11. Remove from heat
12. Beat egg in a bowl filled with the juice from 2 lemons
13. Add egg-lemon juice to the saucepan gradually while stirring.

Serves 5.

Source: Greekrecipes.gr

Lemonato Chicken [ Chicken in lemon Sauce ]

Ingredients

•     4 pieces of chicken breast
•     1/2 cup salted butter
•     2 lemons
•     Salt
•     Pepper

Directions

1. Saute chicken pieces in a frying pan using some butter.
2. Remove chicken pieces from frying pan and place them in a casserole.
3. Squize the juice from 2 lemons and pour in a bowl.
4. Add 1/2 a cup of water and the lemon juice in casserole and sprinkle a little salt and pepper in it
5. Bake covered, in medium heat, for about 1 hour (or until chicken is tender).
6. Add a little water every 20 minutes or sure making.
7. Remove chicken pieces in a platter and add the sauce from the casserole over them.
8. Serve hot.

Note: Goes well with rice. 

Source: Greekrecipes.gr

Chicken Souvlaki

Ingredients

•     4 long skewers
•     4 tomatoes
•     Pepper
•     4 onions
•     Salt
•     4 chicken breasts
•     Oregano
•     3 lemons
•     1/4 cup olive oil
•     1/4 cup butter
•     4 green peppers

Directions

1. Cut chicken into pieces arpoximately 4cm (1.5 in.) and place in a deep plate.
2. Melt 1/4 of a cup butter in a saucepan (don't burn) and add in olive oil, juice of three lemons, salt, pepper and oregano, mixing everyhting together.
3. Pour mix over the chicken pieces, making sure it goes over all pieces, and leave to soak for 4 hours.
4. Quarter onions, slice tomatoes and cut some pieces of green peppers.
5. Skewer a piece of chicken, a piece of onion, a piece of tomato and a piece of green pepper, alternating in this order till each skewer is full. (do not throw away the remaining mix)
6. Place over a barbeque or under preheated grill and cook till ready, pouring some of the meat while occasionaly turning them over.

Note : Serve with either rice or french fries.

Source: Greekrecipes.gr

Chicken Souvlaki

Ingredients

•     4 long skewers
•     4 tomatoes
•     Pepper
•     4 onions
•     Salt
•     4 chicken breasts
•     Oregano
•     3 lemons
•     1/4 cup olive oil
•     1/4 cup butter
•     4 green peppers

Directions

1. Cut chicken into pieces arpoximately 4cm (1.5 in.) and place in a deep plate.
2. Melt 1/4 of a cup butter in a saucepan (don't burn) and add in olive oil, juice of three lemons, salt, pepper and oregano, mixing everyhting together.
3. Pour mix over the chicken pieces, making sure it goes over all pieces, and leave to soak for 4 hours.
4. Quarter onions, slice tomatoes and cut some pieces of green peppers.
5. Skewer a piece of chicken, a piece of onion, a piece of tomato and a piece of green pepper, alternating in this order till each skewer is full. (do not throw away the remaining mix)
6. Place over a barbeque or under preheated grill and cook till ready, pouring some of the meat while occasionaly turning them over.

Note : Serve with either rice or french fries.

Source: Greekrecipes.gr

Chicken in tomatoe sauce

Ingredients

•     Salt
•     3 tomatoes
•     Pepper
•     2-3 pieces of chicken breasts
•     2 cloves Garlic
•     2 large onions
•     oregano
•     olive oil
•     cinnamon
•     sugar

Directions

1. Chop the tomatoes into cubes and set aside.
2. Quash 2 cloves of garlic and set aside.
3. Chop the onions and set aside.
4. Preheat a saucepan (medium heat) with some olive oil in it. Once the olive oil is hot, add the chicken, stirring it and turning it so that only the outside is singed. Once the outside of the breasts is cooked (not burned), remove them from the pan and set them aside.
5. Add some more olive oil in the pan. Once the olive oil is heated again, add the chopped onions and stir. Once the onions soften and start getting some color add the quashed garlic and stir well.
6. Once the onions are slightly brown/golden, sprinkle a pinch of sugar over them along with a pinch of cinnamon and stir well.
7. Add the tomatoes with the onions and turn the heat to high. Stir everything together and add half a cup of water.
8. Add a touch of oregano as well as salt and pepper to taste. (optionally you can add a little white wine at this stage for some additional taste).
8. Bring the mix to a boil, while stirring, and add the chicken breasts.
9. Reduce the heat to low (low-to-med) and cover the saucepan.
10. Allow for 1 hour and 20 minutes of cooking, but make sure to check often if it needs additional water. (do not let it dry).

Best served hot, along with rice.

Source: Greekrecipes.gr

Choriatiko Chicken [Village Chicken]

Ingredients

•     1 chicken [portioned]
•     0.5kg [1 lb] flat noodles (or any flat pasta)
•     3 green peppers
•     3 large onions
•     1kg [2 lb] tomatoes
•     10-15 black olives
•     120ml olive oil
•     60ml red cooking wine
•     2 cloves garlic
•     fresh parsley
•     dry thyme
•     bay leafs
•     salt
•     pepper
•     butter

Directions

1. Chop the onions and the parsley, crush the garlic and place all of them together in a plate/bowl.

2. Finely chop the tomatoes and the peppers and place them in another plate.

3. Pit the olives and set aside in a bowl.

4. Use a preheated wide and deep frying pan and fry both side of each chicken piece using some olive oil (mid to high heat - careful not to allow the chicken to burn - about 3mins per side).

5. Turn the heat up and pour the red wine in the pan, as well as some salt and pepper and allow approximately 3 minutes before adding the onions, garlic and parsley as well as 2 bay leaves and a pinch of dry thyme to the mix.

6. Continually stir everything together for about 3 more minutes and then add the chopped tomatoes and peppers.

7. Cover the pan and lower the heat to a low-medium setting allowing the contents to simmer for approximately 90 minutes (may need more time if the chicken pieces are large - so check to see if the chicken is tender).

8. At around 75 minutes add the olives to the mix.

9. Boil the noodles (or pasta) according to their specified boiling time. Once done, drain them, and place them back in the pot along with a little bit of butter.

10.In a large and deep serving pan (like a baking pan) place the noodles, place the chickens over them and then pour the mix over the noodles.

Source: Greekrecipes.gr

Greek Chicken With Peppers, Olives And Hilopites

This is a simple Greek recipe often prepared in the villages. Along with the green peppers and olives, the chicken is also served with hilopites. Hilopites are a kind of egg noodle widely available in Greece, which can either be small squares or ribbons (see photo). If they are not available where you live, then tagiatelli is a suitable alternative.

The photo shows leg of chicken, but obviously it can also be breast, depending on people's preferences. Kids love this dish, by the way!

Ingredients

1 free-range chicken cut into portions

½ kg hilopites (or tagiatelli)

3 green peppers sliced

2 large onions finely chopped

1 kg tomatoes peeled and grated

10 stone-less olives

120 ml olive oil

60 ml red wine

2 cloves garlic finely chopped

2 tbsp parsley finely chopped

½ tsp thyme

1 bay leaf

Salt and pepper to taste

Preparation

Put the oil in a wide, shallow pan and fry the chicken portions on both sides – approx. 4 minutes each side until it colours.

Add the red wine, salt and pepper and leave for 2-3 mnutes.

Add the onions, garlic, parsley, bay leaf and thyme and stir for 2-3 minutes.

Add the tomatoes and peppers and mix them in.

Cover the pan, lower the heat and simmer for 1½ - 2 hrs – until the chicken is tender. Add the olives approx. 5-10 minutes before the end.

In the meantime, boil the hilopites (or tagiatelli) in salted water just as you would prepare spaghetti or any other pasta. Add butter when they are ready.

Serve the chicken mixture on top of the hilopites.

 

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