Pastitsada is a traditional Greek local specialty from the island of Corfu. It’s made with chicken marinated in wine and spices, that gets slowly cooked in a luscious tomato sauce. Served on top of macaroni pasta. This flavorful comfort food is a must try!
Traditionally it’s made with a whole chicken that you cut into portions. Because we usually don’t use storebought chicken stock in Greece, in most recipes we use chicken (or meat in general) that’s whole and contains bones.
This way, while you slowly cook the meat you get more flavor out of the bone marrow (which is what you get from a stock anyways).
I made this recipe using only chicken thighs though, because they do come with a bone, and to me are the most tender and flavorful part of the chicken.
INGREDIENTS:
- 1200gramschicken thighs
- 300sweet red wine
- 5-6piecesof allspice
- 5-6piecesof cloves
- 1stickof cinnamon
- 1dried bay leaf
- 1smallonionfinely chopped
- 2garlic cloveschopped
- 1tomatofinely chopped
- 2tablespoonstomato paste
- flour
- olive oil
- 500gramsMacaroni pastaor other hollow pasta
INSTRUCTIONS:
Marinate chicken thighs in the 300 ml of wine along with all the spices overnight.
Heat a good splash of olive oil in a cooking pot over high heat.
Remove chicken from marinade (do not throw away marinade) and coat with flour.
Brown chicken thighs on all sides. Remove from heat and set aside.
In same cooking pot, reduce heat to medium, add another splash of olive oil (if needed) and saute the onion and garlic until softened.
Add the fresh tomato and tomato paste and cook for 2-3 minutes more while stiring constantly.
Add the chicken back to the pot and pour the martinade on top.
Add 0,5 liter of water, and season with salt and pepper. Reduce heat to medium-low and cook for about 1 hour. Or until sauce thickens.
Cut macaroni in half, and cook according to package instructions.
Serve with Greek Gruyere cheese, Romano cheese, or even Feta cheese.
Pastitsada - Greek Chicken In Tomato Sauce With Macaroni
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Oleh
srmo
