Greek chicken souvlaki | Akis Petretzikis
Greek chicken souvlaki | Akis Petretzikis
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Chef: Akis Petretzikis
Director: Leonidas Pelivanidis
Production: Akis Petretzikis Ltd.
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Video Editor: Mihalis Barbaris
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Chicken with Pasta (Pastitsada) from Corfu GreekFoodTv☼
A traditional chicken recipe from the healthy cooking of Corfu. Kids and adults love it equally. To see recipe, press the more button.
Chicken Stewed in Fragrant Tomato Sauce with Thick Pasta from Corfu / Chicken Pastitsada
4-6 servings
½ cup/120 ml extra-virgin Greek olive oil
One 3- to 3 ½-pound/1.35-1.6-kilo chicken, cut into stewing pieces (fat trimmed and skin removed, if desired)
3 cups coarsely chopped red onions
4 garlic cloves, finely chopped
1 cinnamon stick
½ tsp. ground cloves
1 tsp. sweet or hot paprika
1 tsp. freshly grated nutmeg
1 tsp. curry powder
1 tsp. ground cumin
4-6 allspice berries, to taste
Salt and freshly ground black pepper to taste
2 cups peeled, seeded, and chopped tomatoes (canned are fine)
2 Tbsp. tomato paste diluted with 2 Tbsp./30 ml water
Pinch of sugar (optional)
1 pound/500 g. tubular spaghetti, like bucatini
Grated kefalotyri or any hard yellow cheese, to taste (optional)
1. In a large stewing pot, heat the olive oil over medium-high heat, then brown the chicken pieces (skin side down first) on all sides in batches. Season with salt.
2. Add the onions to the pot, reduce the heat to medium-low, and stir until wilted and soft, about 7 minutes. Add the garlic, cinnamon, cloves, paprika (sweet or hot), nutmeg, curry powder, cumin, allspice, salt and pepper and stir for 1 minute, just enough to open up their aroma. Pour in the tomatoes. Add a little water to come about a third or halfway up the chicken. Raise the heat and bring to a boil. Then lower the heat to medium-low, cover and simmer until the chicken is tender, about 35 to 40 minutes. Before removing the chicken from the heat, stir in the diluted tomato paste just to thicken up the sauce. Taste and add a pinch of sugar, if needed.
3. While the chicken is cooking, heat a large pot of salted water for the pasta. Boil the pasta until al dente and drain. To serve, place pasta on individual plates or on large serving platter with the chicken and sauce over it. Sprinkle with grated cheese, if desired.
This is the Greek Food Channel
Come to visit Diane and Vassili at their GLORIOUS GREEK KITCHEN COOKING SCHOOL (Ikaria). They run cooking classes and organize culinary tours in Greece for recreational and professional cooks. They also own DV FOOD ARTS CONSULTING, a food marketing company that produces specialty books and other food-and-wine-related literature for a wide variety of clients and independently for the tourist and other markets. Diane consults on Greek cuisine for restaurants, retail outlets and producers of fine Greek foods. Vassilis Stenos (photographer) offers an extensive archive of food and travel photographs of Greece.
Diane Kochilas is an internationally known food writer, cookbook author, culinary teacher, food consultant and food guru. She has more than 20 years' experience in the Greek kitchen. Diane divides her time between Athens, Ikaria, and New York. She is the consulting chef at Pylos, one of New York's top-rated Greek restaurants as well as consulting chef at Avli Restaurant in Chicago. She writes frequently for the US food press and appears regularly on American television. Her articles have appeared in The New York Times, Gourmet, Saveur, Food & Wine, Eating Well and in other food and general-interest publications. In Athens, she is the weekly food columnist and restaurant critic for Ta Nea, the country's largest newspaper. She has written 19 books on Greek and Mediterranean cuisine, including the award-winning The Glorious Foods of Greece. Her books include: The Food and Wine of Greece, The Greek Vegetarian, The Glorious Foods of Greece, Meze, Against the Grain (good carbs), Mediterranean Grilling, Mastiha Cuisine, The Northern Greek Wine Roads Cookbook, and Aegean Cuisine (see below).
How to make Greek spaghetti!! #Greek Daily Recipes
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Instant Pot Greek Chicken Pasta
Instant Pot Greek Chicken Pasta
I’ve made this every other week for the last couple months and we both just love it. It’s great hot or cold and makes for a perfectly complete lunch for work.
In the video, I had about 1¾ lbs of chicken thigh meat, but you can use breast if you prefer white meat – cooking time will stay the same. It’s just a better overall value for me to buy the bone-in, skin-on thighs, breaking them down myself and saving the skin and bones for making broth another day. The package I had that day was a total 2¼ lbs before I removed the skin and bones.
None of this video is sponsored, so pay no attention to the brands shown. Choose your own favorite marinated artichokes, sun-dried tomatoes, and pasta. I always keep a lookout for when these are on BOGO and stock up.
***This video and description contain affiliate links. If you click on a product link, I will receive a small commission. This helps support the channel and allows me to make more videos. Thank you for the support!***
Instant Pot Duo 6 Quart:
Today’s Ingredients:
2 TB EVOO
½ red onion, chopped
1½ - 2 lbs chicken thighs, cut into 1” pieces (white meat is fine, too!)
4 garlic cloves, minced
12 oz jar marinated and quartered artichoke hearts, juice and artichokes separated
½ cup julienned sun-dried tomatoes in olive oil
½ cup kalamata olives, seeded and halved
½ TB dried oregano
1 tsp salt
½ tsp black pepper
½ tsp red pepper flakes
zest of one large lemon (about 1 tsp)
3 cups chicken broth (1 TB Better than Bouillon and 3 cups water in the video)
1 lb uncooked pasta (rigatoni in the video)
artichokes from the 12 oz jar
1-1½ cups feta cheese crumbles (6 oz container in the video)
juice from 1 large lemon (about 3 TB)
1 cup chopped fresh parsley, plus extra for toppings
salt, pepper, and lemon juice to taste
Optional Toppings:
1 large hothouse cucumber, chopped
1 pint grape and/or cherry tomatoes, halved
fresh chopped parsley
Instructions:
1. Heat the Instant Pot on saute mode. When the display reads “HOT,” add the olive oil to heat for another minute. Then add the chopped onions – cook and stir occasionally for a few minutes until the onions are just softened.
2. Add the chicken – stir and cook until the pieces are no longer pink on the outsides.
3. Add the garlic – stir and cook for another minute.
4. Add the juice from the artichoke jar to deglaze the bottom of the pot. Make sure to scrape up all of the stuck-on browned bits before moving on.
5. Add the next 8 ingredients (sun-dried tomatoes through chicken broth) and stir to evenly distribute the ingredients.
6. Lock the lid and cook on manual/high for 5 minutes followed by a quick pressure release before reopening the lid.
7. Stir to separate the pasta. Stir in the artichoke hearts, feta crumbles, parsley, and lemon juice. Cover the pot loosely for 10-15 minutes to let the sauce fully absorb into the pasta.
8. Serve with optional toppings and ENJOY!!!
Greek Orzo with Feta & Olives: Ready in 30 mins!
Print this recipe here:
Ingredients
1/4 cup olive oil
1/2 red onion, finely chopped
3 garlic cloves, grated
2 cups orzo pasta
4 cups hot chicken or vegetable broth
1/4 cup lemon juice
2 roasted red peppers, chopped
1/2 cup frozen green peas
Kalamata olives, chopped
6 oz (150g) feta cheese, crumbled
1 tablespoon capers
1-2 tablespoons finely chopped parsley
Instructions
Heat a skillet over medium heat.
Add olive oil and onion and cook until soft and golden.
Add the garlic and heat until fragrant.
Add the orzo and cook until toasted.
Add the hot broth, 1-2 teaspoons salt, peas, roasted red peppers, olives, and lemon juice. Bring to a boil and reduce the heat to low. Simmer for 12 minutes.
Add the capers and and feta cheese, toss together. Warm through for 2-3 minutes.
Garnish with parsley and serve.
Kali Orexi!
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
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Greek Chicken and Pasta – Pastitsada | Akis Petretzikis
Subscribe:
Recipe:
Akis eshop:
Chef: Akis Petretzikis
Director: Leonidas Pelivanidis
Video editor: Mihalis Barbaris
Production: Akis Petretzikis Ltd.
Featured Partners: Mary-Rose Andrianopoulou, Theano Stravolaimou, Markos
Papakonstantinou, Eleni Kallianioti, Aggelos Sofoglou, Giannis Borompokas, Emmanouela
Paradeisanou, Tatiana Serefa, Martha Angelopoulou, George Athanassiadis, Valia
Athanasopoulou, Diana Alexaki
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#akiskitchen #akispetretzikis #Pastitsada