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 (adapted from Hallee the Homemaker)
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
1 1/2 tsp dried oregano
salt and pepper to taste
In a Dutch oven, heat the olive oil and add the potatoes, garlic and green onions. When the garlic is soft and fragrant, add the remaining ingredients. Cover and cook until potatoes are tender. Stir occasionally to prevent sticking (burning).
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