Everyone has been baking together feta and tomatoes during quarantine and while I still haven’t tried that, I have invented a hot Greek salad that’s quite nice. It feels healthy, so maybe it will even bring you a hot Greek? Yet to be seen…. It’s a great way to use up veggies in your fridge, maybe tomatoes that are a little too soft or the like. It’s a Greek salad, but make it hot. All in the name OK…
So toss yourself a simple salad and get to making this super simple ground, Greek chicken.
Hot Greek Salad
- 1 lb ground chicken or if you’re in Switzerland 0.41709 kg (really their measurements are kind of ridic)
- 1 onion, diced
- 4 garlic cloves, minced or smashed
- 1 yellow pepper, diced
- 1 pint of cherry tomatoes, cut in half
- Salt & Pepper
- Heat a medium skillet with a bit of olive oil over medium-high heat.
- Saute onion until transluscent. Add garlic, saute another minute until fragrant.
- Add peppers and saute another five-ish minutes, until starting to tenderize. Toss frequently so onions don’t burn.
- Add tomatoes to the skillet and bring heat down to medium/medium-low. You want the tomatoes to smash and release their juices so they can cook off a bit.
- Allow to cook about 20 minutes, stirring occasionally.
- Push veggie mixture to the sides of the pan and add a little more olive oil to the center if needed.
- Add ground chicken and season with salt/pepper, lots of paprika and oregano.
- Saute chicken until cooked through, then incorporate the veggies back into the mix.
- Allow to cook until desired consistency achieved in terms of tomato liquids, maybe another 15 minutes.
That’s all she wrote. Keep your eyes for tall, dark strangers on the street.