Written by Iris Foss
This esquisite Greek Chicken Stew is a popular dish for special guests and gatherings. Hearty and a zinch to prepare.
1 family pk of chicken
1/2 cup of olive oil
2 pks of Sazon con achote
3/4 cups of stuffed olives
1/4 of a cilantro bunch chopped
1/2 of a garlic head crushed
3 corns on the cob cut in 1/4’s
1 cup of tomato sauce
1 tsp of Adobo
1/2 tsp Sea salt
1tsp of black pepper
1small onion chopped
1/2 of a green pepper chopped
4 lge sliced carrots
4 lge potatoes cut in 1/6’s
1 can of drained chickpeas
1tsp of Thyme
1/4 cup of cooking wine
1/4 cup of pancake mix or flour
5 Bay leaves
1 In a soup pot combine and mix well all ingredients except the tomato sauce and flour.
2 Cover and put in the refrigerator to marinate over night.
3 When ready to cook, just set on the stove on low for about 20 min.
4 Remove lid and slowly stir. Add 2 cups of water. Replace lid leaving bit of a vent. Turn up a bit to med- low and let it simmer for 20 more min.
5 Mix the tomato sauce with the flour until it creates a cream.
6 Add that cream to the stew. Uncover and reduce it back to low. Simmer for 10 more min.
7 Let stand for 10 min and serve with white rice.