Empty My Fridge
Make Perfect Chicken Pastitsada
Ingredients
- Chicken · skinless6
- Olive oil¼–⅓ cups
- Onion · finely chopped2
- Garlic · grated4–5
- Tomato · crushed1 can
- Salt
- Black pepper · cracked
- Pasta1 lb
- Parmesan cheese · grated
- Parsley · finely chopped2–3 tbsp
- Cinnamon stick1
- Allspice5
- Clove3
- Bay leaf1
- Paprika1 tsp
- Cumin · ground powder1 tsp
- Oregano · dried crushed1 tbsp
Instructions
- Heat the olive oil in a large pot over medium-high heat and brown 3 chicken quarters for 4-5 minutes per side, in batches. Set them aside on a plate.
- Reduce the heat to medium, add the chopped onion with a light pinch of salt, and cook about 8 minutes until soft and golden.
- Add the garlic and cook for a few seconds until fragrant.
- Add the crushed tomatoes, the remaining chicken, salt, pepper and spices. Stir, cover, and cook over medium heat for about 45 minutes, stirring often, until the chicken is fully cooked and the sauce has thickened.
- Taste and adjust the seasoning.
- Stir in the parsley and dried oregano.
- Boil the pasta according to the package instructions.
- Serve the chicken stew over the pasta and top generously with grated Parmesan.
Summarized from Dimitra's Dishes's video. Watch it for the details.
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