Mia Kouppa

https://miakouppa.com

Chicken with tomato sauce and peas

A pot of goodness that will satisfy your whole family

Prep Time45

Cook Time45

Total Time1 30

Course: Main Course

Cuisine: Greek

Servings: people

Calories: 1087kcal

Author: miakouppa

Equipment

Frying pan or skillet
Large saucepot

Ingredients

1 whole chicken
1 tbsp salt
3/4 cup olive oil
4 medium sized (or 8 small) yellow fleshed potatoes, peeled and cut into wedges
2 medium sized carrots, peeled and cut into chunks
1 ½ cups tomato sauce or tomato passata
1 teaspoon ground pepper
1 teaspoon ground cinnamon
2 cups water
750 grams frozen peas, defrosted
1 ½ tbsp fresh dill, chopped

US Customary - Metric

Instructions

Carve your raw chicken into 8 – 10 pieces; you will end up with 2 drumsticks, 2 thighs, 2 wings, and 2 breasts which depending upon the size, you may want to cut further in half (so you will either end up with 2 breast pieces, or 4 small pieces). Remove the excess skin off of the chicken pieces. Discard the carcass or reserve it to make stock.
1 whole chicken
Season the chicken evenly with the 1 tablespoon of salt.
1 tbsp salt
In a large skillet heat the olive oil over medium high heat and fry your chicken pieces for approximately 5 minutes per side or enough time that the chicken browns on the surface. You may have to cook the chicken in batches. As the chicken is removed from the skillet, transfer it directly into a large pot.
3/4 cup olive oil
After your chicken is all browned, fry the potato wedges. As with the chicken, you do not want them to cook through entirely; you only want your potatoes to be golden brown on the sides. This will take 2 – 3 minutes per side.
4 medium sized (or 8 small) yellow fleshed potatoes, peeled and cut into wedges
As the potatoes cook, transfer these to the pot with the chicken. Pour the olive oil that you had used for frying carefully (it is hot) into the pot as well.
To the pot of chicken and potatoes add the carrots, tomato sauce, pepper, cinnamon and water.
2 medium sized carrots, peeled and cut into chunks, 1 ½ cups tomato sauce or tomato passata, 1 teaspoon ground pepper, 1 teaspoon ground cinnamon, 2 cups water
Bring to a boil and then reduce the heat to medium. Cover your pot and cook for approximately 25 minutes.
Add the peas to the pot, cover, and cook for an additional 10 – 15 minutes, over medium heat. Lift the lid and add the chopped dill to the pot. Return the cover. Remove the pot from the heat and let it sit, covered, for 5 minutes.
750 grams frozen peas, defrosted, 1 ½ tbsp fresh dill, chopped
Prior to serving, mix the contents of the pot carefully with a wooden spoon or spatula.
Enjoy!

Nutrition