Greek Traditional Chicken Couscous Kokkinisto
Greek Traditional Chicken Couscous Kokkinisto
Ingredients
For the Chicken and Sauce
- 2 chicken thighs, bone-in, skin-on
- 2 chicken drumsticks, bone-in, skin-on
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 3 tablespoons olive oil
- 1 yellow onion, medium, chopped
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 3 tomatoes, medium, diced
- 1/4 cup fresh parsley, chopped, plus a sprig for garnish
- 4 cups chicken broth, divided
For the Pasta and Finishing
- 1 1/2 cups small round pasta, (or orzo)
- 4 ice cubes
- 1/2 cup grating cheese, such as Parmesan or Kefalotyri, for serving
Instructions
- 1
Pat the chicken pieces dry with paper towels. Season them generously with salt and black pepper on all sides.
⏱️ 5 min
- 2
Heat the olive oil in a large, heavy-bottomed pan or Dutch oven over medium-high heat. Once the oil is shimmering, add the seasoned chicken pieces and sear for 5-7 minutes per side, until golden brown. Remove the chicken from the pan and set aside.
⏱️ 15 min
- 3
Reduce the heat to medium. Add the chopped onion to the same pan and sauté for 5-7 minutes, scraping up any browned bits from the bottom of the pan, until softened and translucent.
⏱️ 7 min
- 4
Add the minced garlic and tomato paste to the pan. Cook for 1-2 minutes, stirring constantly, until fragrant and the tomato paste has deepened in color.
⏱️ 2 min
- 5
Stir in the diced tomatoes and chopped fresh parsley. Pour in 3 cups of chicken broth, bringing the mixture to a gentle simmer. Return the seared chicken pieces to the pan, nestling them into the sauce.
⏱️ 5 min
- 6
Cover the pan and reduce the heat to low. Simmer for 25-30 minutes, or until the chicken is tender and cooked through.
⏱️ 30 min
- 7
Remove the chicken from the pan and set aside. Add the small round pasta to the simmering sauce, distributing it evenly. Add the remaining 1 cup of chicken broth (or more if needed to just cover the pasta and chicken). Stir gently.
⏱️ 3 min
- 8
Return the chicken to the pan, placing it on top of the pasta. Continue to simmer, uncovered, for 10-12 minutes, stirring occasionally to prevent the pasta from sticking, until the pasta is cooked al dente and has absorbed most of the liquid, forming a thick, stew-like consistency.
⏱️ 12 min
- 9
Remove the pan from the heat. Immediately add the ice cubes to the hot dish and stir quickly until they melt. This helps create a creamy texture.
⏱️ 1 min
- 10
Ladle a portion of the couscous onto a plate or into a bowl. Place a piece of chicken on top. Grate cheese over the chicken and couscous. Garnish with a sprig of fresh parsley and serve hot. Kali Oreksi!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Greek Traditional Chicken Couscous Kokkinisto
For the Chicken and Sauce
- 2 chicken thighs, bone-in, skin-on
- 2 chicken drumsticks, bone-in, skin-on
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 3 tablespoons olive oil
- 1 yellow onion, medium, chopped
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 3 tomatoes, medium, diced
- 1/4 cup fresh parsley, chopped, plus a sprig for garnish
- 4 cups chicken broth, divided
For the Pasta and Finishing
- 1 1/2 cups small round pasta, (or orzo)
- 4 ice cubes
- 1/2 cup grating cheese, such as Parmesan or Kefalotyri, for serving
Instructions
- 1
Pat the chicken pieces dry with paper towels. Season them generously with salt and black pepper on all sides.
⏱️ 5 min - 2
Heat the olive oil in a large, heavy-bottomed pan or Dutch oven over medium-high heat. Once the oil is shimmering, add the seasoned chicken pieces and sear for 5-7 minutes per side, until golden brown. Remove the chicken from the pan and set aside.
⏱️ 15 min - 3
Reduce the heat to medium. Add the chopped onion to the same pan and sauté for 5-7 minutes, scraping up any browned bits from the bottom of the pan, until softened and translucent.
⏱️ 7 min - 4
Add the minced garlic and tomato paste to the pan. Cook for 1-2 minutes, stirring constantly, until fragrant and the tomato paste has deepened in color.
⏱️ 2 min - 5
Stir in the diced tomatoes and chopped fresh parsley. Pour in 3 cups of chicken broth, bringing the mixture to a gentle simmer. Return the seared chicken pieces to the pan, nestling them into the sauce.
⏱️ 5 min - 6
Cover the pan and reduce the heat to low. Simmer for 25-30 minutes, or until the chicken is tender and cooked through.
⏱️ 30 min - 7
Remove the chicken from the pan and set aside. Add the small round pasta to the simmering sauce, distributing it evenly. Add the remaining 1 cup of chicken broth (or more if needed to just cover the pasta and chicken). Stir gently.
⏱️ 3 min - 8
Return the chicken to the pan, placing it on top of the pasta. Continue to simmer, uncovered, for 10-12 minutes, stirring occasionally to prevent the pasta from sticking, until the pasta is cooked al dente and has absorbed most of the liquid, forming a thick, stew-like consistency.
⏱️ 12 min - 9
Remove the pan from the heat. Immediately add the ice cubes to the hot dish and stir quickly until they melt. This helps create a creamy texture.
⏱️ 1 min - 10
Ladle a portion of the couscous onto a plate or into a bowl. Place a piece of chicken on top. Grate cheese over the chicken and couscous. Garnish with a sprig of fresh parsley and serve hot. Kali Oreksi!
⏱️ 5 min