Greek recipes | Chicken

CHICKEN AND GREEN PEPPERS
• 2-3 Pound Chicken, cut into pieces
• 4 Green Peppers, chopped
• 4 Onions, sliced
• 4 Tomatoes, chopped
• 1 Head of Garlic, finely chopped
• 2 Tablespoons Fresh Basil
• 2/3 Cup Olive Oil
• 1 Red Pepper
• Cinnamon
• Clove
• Pimento
• Salt
• Pepper
Heat the oil in a pot and fry the chicken until golden brown. Add tomatoes, peppers and onions and fry until golden brown. Add Basil, garlic clove, and red pepper and stir. Season with cinnamon, salt, pepper and pimento. Add a glass of water and simmer over low heat for an hour.

CHICKEN AND OKRA
• 2-3 Pound chicken, cut into pieces
• 2 Cups Okra
• 1 Cup Olive Oil
• 1 Large onion, sliced
• 1 Large Can Peeled Tomatoes
• Salt
• Pepper
• 2-3 Tablespoons Vinegar for the okra
• Parsley, finely chopped
Heat the oil in a pot and brown the chicken pieces with onions. Add the chopped tomatoes, salt and pepper. Let it simmer. Wash and trim okra, salt it and sprinkle okra with vinegar and let it stand for 15 minutes. When chicken is partially cooked, rinse the okra and add it to the chicken. Add parsley and cook until the sauce thickens

CHICKEN AND RICE
• 3 Pounds Chicken parts
• 1/2 Cup Butter
• 2 Tablespoons Oregano
• 2 Tablespoons Lemon Juice
• 1 Medium Onion, chopped
• 1 1/2 Pounds Tomatoes, peeled and chopped
• 3 Cups Long-grain White Rice
• 6 Cups Chicken Stock
In a large pot, melt butter over medium heat and add chicken. Brown on all sides then remove from pan and set aside. Add onion and tomatoes and sauté until onion turns translucent. Stir in oregano and lemon juice. Add rice and stir well to combine and coat all grains of rice. Add chicken stock, stir and return chicken to the pot. Bring to a boil, reduce the heat and simmer uncovered until all the surface liquid has been absorbed. Cover and turn the heat to very low and cook for an hour, stirring every 15 minutes to keep the rice from sticking or burning.

• CHICKEN WITH ORANGE JUICE
• 2-3 Pound Chicken
• Juice of 3 large oranges
• 1/3 Cup Butter
• 1/3 Cup Olive Oil
• Juice of one lemon
• 1 Onion, finely chopped
• Salt
• Pepper
• 2 Glasses hot water
Cut the chicken into pieces and wash and drain. Heat the butter and oil in a large pot and fry the chicken on all sides until golden brown. Pour the orange and lemon juice over the chicken. Add the onion and season with salt and pepper. Add two glasses of hot water and cook over low heat for 1 1/2 hours.

CHICKEN IN TOMATO SAUCE
• 2-3 Pound Chicken, cut into pieces
• 1/2 Cup Olive Oil
• 1 Onion, finely chopped
• 1 Large Can Chopped Tomatoes
• Salt
• Pepper
Heat the oil in a pot and sauté the onion. Add the chicken and let it brown on all sides. Add the tomatoes, salt and pepper and 1/2 cup water and simmer for about an hour.