RCI-MT.004.0433.001
Greek Chicken with Tomatoes
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Wiggins Estate in Montgomery, Alabama in 1987.
Prep35 min
Cook45 min
Total80 min
Servings4
Difficultyintermediate
Ingredients
- 2 pound
- 1 large
- liquid tomato paste1 quart
- ½ cup
- 1 teaspoon
- 1 teaspoon
- 2 teaspoons
- cooked okra beans1 can
Method
1
Cut the 2 pounds of chicken into 2-inch pieces and pat dry with paper towels to remove excess moisture.
2
Heat the olive oil in a large heavy-bottomed skillet or Dutch oven over medium-high heat until shimmering.
3 minutes
3
Season the chicken pieces with salt and freshly ground black pepper, then add to the hot oil in batches, browning on all sides until golden.
10 minutes
4
Remove the browned chicken to a clean plate and set aside.
2 minutes
5
Add the sliced onion to the remaining oil in the skillet and cook, stirring occasionally, until softened and lightly golden.
5 minutes
6
Pour in the liquid tomato paste and stir well to combine with the onions and browned bits at the bottom of the skillet.
2 minutes
7
Stir in the sugar to balance the acidity of the tomatoes, then return the browned chicken pieces to the skillet.
1 minutes
8
Bring the mixture to a gentle simmer, then reduce heat to medium-low and cover the skillet partially.
2 minutes
9
Simmer the chicken until cooked through and tender, stirring occasionally to ensure even cooking.
25 minutes
10
Drain the canned okra beans and add to the skillet, stirring gently to distribute throughout.
1 minutes
11
Simmer uncovered for an additional 5 minutes to warm the okra beans and allow flavors to meld.
5 minutes
12
Taste and adjust seasoning with additional salt and pepper as needed before serving.