Kota Kokinisti (Stewed Chicken)

Every culture seems to have some variation of chicken and rice. I think I've found what may be Greek cuisine's version - Kita Kokinisti! This dish involves simmering chicken to absorb a flavorful sauce and is served over rice or orzo. Whatever you decide to serve it with, the sauce is what makes this dish so delicious.

Kota Kokinisti (Stewed Chicken)
recipe from Cat Cora

3 tablespoons olive oil
1 (2 to 3 pound) chicken, cut into 8 pieces
1 teaspoon ground cinnamon
Kosher salt and freshly ground black pepper
2 onions, roughly chopped
3 cloves garlic, minced, plus 2 cloves, whole
4 ounces dry white wine
2 cups water
6 ounces tomato paste
1 cup mizithra or kasseri cheese, grated
Serving suggestion: Cooked rice or cooked orzo.

Heat oil in a large skillet on high heat. Sprinkle chicken with cinnamon, salt, and pepper, brown on all sides, and set aside.
Turn the heat to medium-high, add the onions and minced garlic, and cook for 3 minutes, stirring continuously. Add the wine to remove the particles from the bottom of pan and reduce until almost dry. Add water, tomato paste, and whole garlic cloves. Add chicken, cover, and simmer for 1 hour or until chicken is cooked through. Add water as needed.
Served best over rice or orzo. Top with mizithra or kasseri cheese.


  1. The only thing I did different was that in her recipe that I found another site, she said to use 1 cup of water and 1 cup of chicken stock, so that's what I did...instead of 2 cups of water.

  2. LadyLaLa - to prep for a freezer meal, I would cook the dish completely as written and then cool. Transfer the dish to a freezer safe container and freeze. When you're ready to enjoy it, defrost; transfer to an oven safe pan and heat up for 30 minutes or until heated through in a 350 degree oven. Hope this helps!