Greek Style Potato Stew: Your Recipe, My Kitchen

Greek Style Potato Stew

Here is another recipe that has been gathering dust, so to speak, in my bookmark file.  Published March 2010 at Hallee the Homemaker‘s blog, this recipe sounded like something my family would love.  Not only that, it sounded super simple, too; perfect for a busy week night meal.

The original recipe was meatless.  I heartied is up a bit by adding some leftover cooked chicken and a can of chicken broth.  I substituted black olives for the kalamatas because I am the only one in the family who likes the stronger flavored olives.  Other than that, I followed the recipe pretty closely.  It was super.
Greek Style Potato Stew


Greek Style Potato Stew: Your Recipe, My Kitchen
  • 2-3 pounds of potatoes (more or less), peeled and cubed
  • 4 Tbsp olive oil
  • 2 cloves minced garlic
  • 4 green onions, chopped
  • 1 can whole black olives
  • 1 14 ounce can diced tomatoes
  • 1 can chicken broth
  • 2 cups diced cooked chicken
  • 1½ tsp dried oregano
  • salt and pepper to taste
  1. In a Dutch oven, heat the olive oil and add the potatoes, garlic and green onions.
  2. When the garlic is soft and fragrant, add the remaining ingredients.
  3. Cover and cook until potatoes are tender.
  4. Stir occasionally to prevent sticking (burning).

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