I created this a while ago from a combination of online ideas and just now getting around to posting it. Very good.
Greek-ish chicken skillet
2 heavy servings
Light olive oil
8-12 ounces boneless chicken thighs cut to 1 to 2 bite pieces
1 can of sliced stewed tomatoes
½-3/4 cup (75-100 grams) coarsely chopped (about 3/8-1/2” dice) onion
1-2 jalapenos (25-50 grams) or fleshy pepper of choice coarsely chopped
1 cup (75 grams) sliced fresh mushrooms
½ tsp red pepper flakes
Salt and black pepper to taste (I use tomato bouillon for added salt)
1 tablespoon capers, drained
1-3 medium garlic cloves, sliced (about 10 grams peeled)
“Greeky seasonings” to taste, or Italian also works well. I used about a tablespoon of my own Italian herb blend)
2 tablespoons (about 20 grams) chopped kalamata olives (or regular black olives but kalamatas have that tang)
*Hot sauce optional to taste (the jalapenos we get are not spicy) something basic like Texas Pete, NOT Franks or Tabasco in my opinion.
Hot cooked orzo pasta, optional (100 grams dry for two heavy servings)
Put some flour in a 1 gallon bag (I eyeball it, maybe ½ cup?) (I use a 1 gallon twist tie type bag, cheaper than ziplocks)
Shake some salt and pepper on the flour (again, I eyeball it, been cooking a long time!) and shake to mix.
Put the chicken chunks in the flour, close the bag leaving plenty of air in there, and shake to coat
In a large skillet on medium/high heat with a few table spoons of olive oil, begin cooking the floured chicken. The chicken will not get, nor need to be super brown but leave it alone and don’t turn until there is a nice crust.
Turn the chicken and fry the other side, carefully pouring some more oil in around the pieces as needed. Fry until a good crust on the second side. Don’t overcook, but the thighs are very forgiving. Remove from the skillet.
Turn heat down to medium and sauté onion and peppers a few minute until they start looking a bit softer, add the mushrooms, capers black and red pepper and sauté until nicely cooked the way you want it . Add garlic last 30 seconds, stirring.
Add the sliced tomatoes with juice along with the “greeky” seasonings
Bring to boil (turn the heat up a bit of needed to expedite the boil, then reduce back to medium low), then simmer to reduce liquid a bit, meanwhile braking up the tomato slices a bit with your spatula or spoon used for the frying. Simmer for 3-5 minutes.
Add olives and chicken to the skillet and cook until the chicken will be hot again. (not sure where the olives are in this pic, but they made it in there before it was done)
As its heating, taste test and add salt or tomato or chicken bouillon and hot sauce if desired
Serve in rimmed bowl or deep plate over a layer of orzo.
Optional, top with feta cheese.
There's the olives!
Greek-ish chicken skillet
2 heavy servings
Light olive oil
8-12 ounces boneless chicken thighs cut to 1 to 2 bite pieces
1 can of sliced stewed tomatoes
½-3/4 cup (75-100 grams) coarsely chopped (about 3/8-1/2” dice) onion
1-2 jalapenos (25-50 grams) or fleshy pepper of choice coarsely chopped
1 cup (75 grams) sliced fresh mushrooms
½ tsp red pepper flakes
Salt and black pepper to taste (I use tomato bouillon for added salt)
1 tablespoon capers, drained
1-3 medium garlic cloves, sliced (about 10 grams peeled)
“Greeky seasonings” to taste, or Italian also works well. I used about a tablespoon of my own Italian herb blend)
2 tablespoons (about 20 grams) chopped kalamata olives (or regular black olives but kalamatas have that tang)
*Hot sauce optional to taste (the jalapenos we get are not spicy) something basic like Texas Pete, NOT Franks or Tabasco in my opinion.
Hot cooked orzo pasta, optional (100 grams dry for two heavy servings)
Put some flour in a 1 gallon bag (I eyeball it, maybe ½ cup?) (I use a 1 gallon twist tie type bag, cheaper than ziplocks)
Shake some salt and pepper on the flour (again, I eyeball it, been cooking a long time!) and shake to mix.
Put the chicken chunks in the flour, close the bag leaving plenty of air in there, and shake to coat
In a large skillet on medium/high heat with a few table spoons of olive oil, begin cooking the floured chicken. The chicken will not get, nor need to be super brown but leave it alone and don’t turn until there is a nice crust.
Turn the chicken and fry the other side, carefully pouring some more oil in around the pieces as needed. Fry until a good crust on the second side. Don’t overcook, but the thighs are very forgiving. Remove from the skillet.
Turn heat down to medium and sauté onion and peppers a few minute until they start looking a bit softer, add the mushrooms, capers black and red pepper and sauté until nicely cooked the way you want it . Add garlic last 30 seconds, stirring.
Add the sliced tomatoes with juice along with the “greeky” seasonings
Bring to boil (turn the heat up a bit of needed to expedite the boil, then reduce back to medium low), then simmer to reduce liquid a bit, meanwhile braking up the tomato slices a bit with your spatula or spoon used for the frying. Simmer for 3-5 minutes.
Add olives and chicken to the skillet and cook until the chicken will be hot again. (not sure where the olives are in this pic, but they made it in there before it was done)
As its heating, taste test and add salt or tomato or chicken bouillon and hot sauce if desired
Serve in rimmed bowl or deep plate over a layer of orzo.
Optional, top with feta cheese.
There's the olives!
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