In summer months, kotopoulo (chicken) kokkinisto makes for a much lighter dish than beef or lamb cooked in tomato. And more often than not, a main dish of just vegetables cooked this way graces our dinner table when the warm summer weather calls for lighter fare.
Here I combined some chicken thighs (a flavorful and, more importantly, cost-effective option) with some fresh green beans and added some Hungarian paprika and cayenne pepper for a little heat.
Pikantiko Kotopoulo me Fassolakia--Spiced Chicken with Green Beans
1/4 cup olive oil
Heat olive oil in a large pot over medium high heat. Season chicken with some salt and pepper and add to the pot. Brown well on both sides then throw in the onion and garlic. Shake the pot to combine, then add the plain paprika, Hungarian paprika and cayenne pepper. Add the tomatoes to the pot along with some salt and pepper; bring to a boil, cover then lower heat to a simmer and cook chicken about 25 minutes or so. (Add some water or a bit of chicken or vegetable stock to the pot if necessary.)