Callie's Kotopoulo Yiouvetsi
It’s the most wonderful time of the year! Witches, Hocus Pocus, haunted houses, fires, apple picking, and hayrides. Fall is my FAV!!
At the first sign of a chill in the air, I love to bust out my dutch oven and make some hearty one pot meals. There is something so comforting about a warm, flavorful, homemade meal as the weather starts to get colder and this dish is even more special to me because it is Greek. (Fun fact: I am half Greek!) This delicious chicken and farro dish is packed with lots of flavor, nutrition, and it’s super easy to make. Try it out. Like now.
CALLIE’S KOTOPOULO YIOUVETSI
INGREDIENTS
2 tbsps extra virgin olive oil
1 lb boneless, skinless chicken breast, diced (or thighs - your choice)
1 large yellow onion diced
1 bell pepper diced
2 tbsp garlic minced
2 teaspoons dried oregano
1 stick cinnamon
1/4 tsp black pepper
3/4 tsp salt
1 tsp cumin
1 cup farro (chosen for it’s protein and high fiber content)
1 can white beans, rinsed
1/4 cup apple cider
1 28 oz can diced tomatoes - no salt added
1 cup low sodium chicken stock
1/2 cup crumbled feta
1/4 cup fresh parsley chopped
Juice of 1/2 lemon
DIRECTIONS
Preheat oven to 350 degrees F. Heat a dutch oven or heavy oven safe pot on the stove over medium high heat. Add 1 tbsp oil and heat for about 30 seconds. Add diced chicken breast and brown for about 4 minutes.
Remove chicken from the pot and set aside. Add 1 tbsp olive oil to pot along with onion, and pepper. Sauté four about 5 minutes. Add garlic and sauté for 1 minute. Add oregano, cinnamon stick, salt, pepper, cumin and faro, sauté for 1 minute while stirring continuously.
Add apple cider and deglaze the pot by stirring and scraping to remove brown bits from the bottom. Add tomatoes, and stock. Stir well. Return chicken to the pot. Add white beans and mix all ingredients thoroughly. Place pot in oven, uncovered and bake for 30 minutes, stirring once halfway through the cooking time. At the end, add lemon juice and stir.
This recipe was inspired by Abbie Gellman, MS, RD, CDN ‘s which was featured in the January 2019 Food and Nutrition Magazine. I added a few twists to brighten the flavor and increase the nutritional value.
