Kotopoulo Kokkinisto: A Hearty Greek Chicken in Tomato Sauce
If you’ve ever visited Greece or been lucky enough to experience its comforting home-cooked meals, you’ve likely encountered Kotopoulo Kokkinisto—a dish that exemplifies the richness of Greek cuisine. This beloved recipe features tender chicken slowly simmered in a fragrant tomato sauce, elevated with the warm, aromatic flavours of cinnamon, cloves, and a splash of white wine. Paired with macaronia (Greek pasta) or Hilopites (Greek egg noodles), and finished with a sprinkle of tangy mizithra cheese, Kotopoulo Kokkinisto is the ultimate comfort food that’s sure to transport you straight to the heart of Greece (or yiayia's kitchen)!
What is Kotopoulo Kokkinisto?
At its core, Kotopoulo Kokkinisto is simply chicken cooked in a tomato sauce. But what makes it distinctly Greek is the unique combination of spices—cinnamon and cloves—which infuse the sauce with a subtle warmth and complexity.
In the kitchen, this dish is often made by simmering chicken pieces (usually bone-in, skin-on for extra flavour) in a rich sauce made from tomatoes, olive oil, onion, garlic, and spices. The white wine adds a touch of acidity and helps balance the sweetness of the tomatoes, while the cinnamon and cloves give the sauce its signature Greek twist.
Traditionally, Kotopoulo Kokkinisto is served with macaronia—Greek pasta or Hilopites (Greek egg noddles). This pasta is perfect for soaking up the rich, flavourful sauce. But if you’re unable to find macaronia, any type of pasta will work just as well.
Finally, the dish is crowned with a generous sprinkle of mizithra, a Greek cheese that’s fresh, slightly salty, and crumbly. The cheese melts slightly over the hot pasta and chicken, adding an extra layer of flavour that completes this comforting dish.
KOTOPOULO KOKKINISTO | Greek Chicken Cooked in Aromatic Tomato Sauce
Mary PolitisIngredients
- 1 whole chicken cut into or 6 pieces or 4 -5 Maryland
- 60 ml extra virgin olive oil
- 1 chopped onion
- 3 cloves garlic
- 120 ml white wine
- 600 g crushed tomatoes or passata
- 2 bay leaves
- 1 cinnamon stick
- 1/4 tsp allspice
- 350 ml water more if needed
- Salt and pepper to taste
- Grated dry mizithra to serve also delicious with grated kefalograviera
- 500g Pasta or Hilopites of your choice
Instructions
- Grated dry mizithra to serve is also delicious with grated kefalograviera
- In a pot or deep pan, add olive oil and brown the chicken on each side. Remove and set aside. Add the onion and garlic sauté for 2 minutes. Deglaze the pot with white wine and cook for 2 minutes. Add the crushed tomatoes and allow the sauce to come to a simmer.
- Add cinnamon, bay leaves, salt, and pepper to taste. Mix everything well, then add the chicken to the sauce and add water. Keep the lid slightly ajar and allow the chicken to cook on medium heat. The total cook time is approximately 1- 1.5 hours, until the sauce has thickened and the chicken is soft and tender. If the sauce thickens too quickly before the chicken is tender, add more water and continue to cook. Cook your choice of pasta 10 minutes before the chicken is ready to serve.
- Serve with a generous amount of Greek cheese and enjoy.
This recipe is incredible and takes me back to Loutraki (where I lived for a year and a half and visited every summer). Normally it’s the beef version I have but the chicken is also so good! Even my 7 year old son loves it and is asking for me to make it again. Only difference I did was I used chicken stock instead of wine, but only because I am not allowed wine at this time. I was wondering if this tomato sauce recipe is the same for the Greek Style of Spaghetti Bolognese? I have been trying to find a really good recipe for this!
Another lovely recipe and one that is on my rotation of dinners. The flavours are beautiful and the chicken is so tender. Will never get tired of making this one.
I am so happy you love it!!! Thank you so much Theoni! xx