Peloponnesian Chicken

Another of my Greek grampa's recipes. Very, very easy :-) Serves an army or lots of freezable leftovers.


  • 3 each 28 oz cans tomato sauce
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  • 3 large tomatoes, sliced
  • 1 small stalk celery, sliced
  • 3 small onions, chopped
  • 5 lb. chicken parts (personal taste)
  • 2 heaping tsp. cinnamon
  • 2 heaping Tbsp. grated orange rind
  • salt and pepper to taste


In a very large pot on the stove bring all ingredients to a boil, cover and simmer one hour and fifteen minutes on low heat. Serve with pasta and, of course, Feta cheese and Kalamata olives ;-)

By Deeli from Richland, WA


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