The Greeks call "kokkinisto" meat stew with vegetables, which is prepared not only from lamb or beef, but also from chicken meat. This dish is usually accompanied by long-grain rice, which emphasizes the spicy flavor of the stew and gives it maximum nutritional value and satiety.
Recipe of dish
To cook Kokkinisto rice with chicken and vegetables, you need 2 chicken legs, 1 large onion, 4 cloves of garlic, 5 small tomatoes, 2 small green and red peppers, 7 tablespoons of olive oil and 300 g of long grain rice. In addition, you need to prepare 1.5 teaspoon sugar, 0.5 teaspoon salt, ¼ teaspoon ground black pepper, a small pinch of dried and chopped red pepper, 70 g thick tomato paste, 0.5 teaspoon thyme and 5 glasses of water.
Long-grain rice for cooking "Kokkinisto" is used raw - so it absorbs all the juices during the cooking process.
Chicken legs need to be greased with 2 tablespoons of olive oil, sprinkled with thyme and black pepper, then place them on a baking sheet, pour with two glasses of water and put in an oven preheated to 200 degrees for twenty minutes. Then you need to chop the garlic, onion, tomatoes and bell peppers, which are placed in the oven with the chicken after twenty minutes of stewing. A glass of water with tomato paste dissolved in it, salt, red pepper and sugar is added there, after which the stew is stewed in the oven for another five minutes. Then rice is poured into it, 2 cups of water are added and stewed for another 1 hour, stirring the rice after half an hour - the dish will be ready when the surface of the rice turns a ruddy light brown color and becomes shiny.
Broth recipe
To prepare "Kokkinisto" with broth, you need 500 g of chicken fillet, 1.5 cups of long-grain rice, 1 medium onion, 1 stalk of celery, 2 cloves of garlic, 1 tablespoon of tomato paste, ½ cup of white wine, 400 g of tomatoes, 1 cup of chicken broth, ½ teaspoon each sugar, ground nutmeg and ground cinnamon. You also need to taste salt, olive oil, bay leaves, and freshly ground black pepper.
Fans of spicy piquant dishes, if desired, can supplement the recipe with a quarter of pre-chopped hot red pepper.
The chicken is washed and cut into strips, and then fried for five minutes in heated vegetable oil. Crush the garlic, cut the onion into half rings, chop the celery, add the vegetables to the chicken and cook for another ten minutes. Then the ragout needs to be salted, pepper, spices with sugar, mix the dish, pour wine and tomato paste over it, and cook for five minutes. After that, tomatoes, broth and bay leaf are added to the stew, the dish is covered with a lid and placed in the oven for one to two hours. Ready "Kokkinisto" is served on a pillow of rice boiled in salted water, sprinkled with a thick sauce obtained during cooking.
