Chicken Tigania

Written by on in chicken, European, stir-fry
Print

Chicken Tigania

Also known as tigania kotopoulo, we learned this recipe at Meliartos cooking school in Athens, Greece. It’s an easy weeknight meal. I recommend serving with Greek salad and pita bread or rice. Add the paprika as you go for maximum flavor. Can also be made with pork.

 

  • Author: lillian.magidow
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 2–3 servings 1x

Ingredients

Scale
  • 1 large chicken breast, sliced
  • 2 red bell peppers, diced
  • 1 onion, grated
  • 1 tomato, diced
  • 1 T. salt, to taste
  • 1 t. pepper, to taste
  • 2 T. sweet paprika
  • 3 T. olive oil
  • 1 c. white wine

Instructions

  1. Saute the onion in the pan with olive oil. Add some of the paprika as you go.
  2. Add the chicken and peppers and saute for 5-7 minutes until the chicken is partly cooked and the peppers have softened.
  3. Add the white wine and tomato and simmer so the sauce thickens, adding some more of the paprika. Add water if the sauce needs thickening.
  4. Season with additional paprika and salt and pepper to taste.

Notes

You can add cream instead of water at the end if you want a creamy version. Boost the salt if you do so.