Best Chicken Kapama Recipes

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EASY CHICKEN KAPAMA



Easy Chicken Kapama image

The traditional version of this Greek-inspired dish calls for a whole chicken to be broken down into parts, then braised in a fragrant, cinnamon-laced tomato sauce. This weeknight version instead calls for boneless, skinless chicken thighs, which are are much less work and less time-consuming to prepare. Like most braised dishes, this one tastes even better once the flavors have had a chance to mingle, so it's an ideal make-ahead meal. Serve it over buttered egg noodles or orzo with a showering of grated Parmesan or Greek kefalotyri cheese.

Provided by Colu Henry

Categories     dinner, weekday, poultry, main course

Time 40m

Yield 4 servings

Number Of Ingredients 13

2 pounds boneless, skinless chicken thighs
Kosher salt and black pepper
1 teaspoon ground cinnamon
2 tablespoons unsalted butter
1 tablespoon olive oil
1 medium yellow onion, thinly sliced
2 garlic cloves, thinly sliced
2 tablespoons tomato paste
1 (14-ounce) can crushed tomatoes
1 to 2 cinnamon sticks
Buttered egg noodles or orzo, for serving (optional)
2 tablespoons fresh herbs, such as Italian parsley and oregano, roughly chopped (optional)
Grated kefalotyri cheese or Parmesan, for serving (optional)

Steps:

  • Season chicken well on both sides with salt and pepper and sprinkle with the ground cinnamon. In a large skillet, heat butter and olive oil over medium. Working in batches to avoid overcrowding, cook the chicken until it begins to lightly brown in spots, 2 to 4 minutes per side. Set aside. (If it's not cooked through at this point, that's O.K.)
  • Add the onion and the garlic to the skillet and cook until the onion begins to soften and the garlic is fragrant, 2 to 3 minutes. Season with salt.
  • Stir in the tomato paste, tomatoes, 1/4 cup water and the cinnamon stick(s). Add the chicken and any residual juices, stir to coat with the sauce and bring to a simmer. Turn heat to medium-low, cover and simmer until the chicken is cooked through and the flavors meld, stirring occasionally, 15 to 20 minutes. Add a few tablespoons water if needed to thin out the sauce. Taste and adjust seasonings to your liking.
  • Serve the chicken over buttered egg noodles or orzo, if using, spooning the tomato sauce on top. Top with the herbs and grated cheese, if using.

Nutrition Facts : @context http, Calories 414, UnsaturatedFat 10 grams, Carbohydrate 14 grams, Fat 19 grams, Fiber 4 grams, Protein 47 grams, SaturatedFat 7 grams, Sodium 875 milligrams, Sugar 7 grams, TransFat 0 grams

KOTA KAPAMA(CHICKEN STEWED IN WINE, GARLIC, & CINNAMON)



Kota Kapama(Chicken Stewed in Wine, Garlic, & Cinnamon) image

Cat Cora grew up with a Greek father and mother in Jackson, Miss., then spent time in Skopelos in the Agean islands in Greece. and has restaurants in Northern California. She is also an Iron Chef on Food Network TV. She says as a child she asked for this on her birthday, when she could pick anything she wanted to eat. She loved it so much she would bribe her younger brother to ask for it on his birthday too. From the cookbook Cat Cora;s Kitchen. If you can't find Myzithra cheese you may substitute kefalotyri, parmesan, or pecorino romano.

Provided by Sharon123

Categories     Stew

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 11

1 whole chicken, cut into 8 serving pieces (2 1/2-3 pounds)
1 teaspoon ground cinnamon
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
5 garlic cloves
1 tablespoon extra virgin olive oil
4 cups coarsely chopped yellow onions
1/2 cup dry white wine
2 cups water
1 (6 ounce) can tomato paste
1/2 cup grated mizithra cheese (may substitute Parmesan or Pecorino Romano cheese)

Steps:

  • Pat the chicken pieces dry with paper towels so they won't splatter in the pan. Mix the cinnamon, salt and pepper together in a small bowl. Rub the chicken pieces on all sides with mixture. Mince 3 of the garlic cloves, set aside.
  • Heat oil in a large, deep, 12" cast iron skillet(or stainless steel, but you want high sides-about 3") over high heat. Don't crowd the pieces in the pan or the chicken will steam rather than brown. If you need to, do in 2 batches.
  • Add the chicken to skillet and brown for 4-5 minutes on each side, moving the pieces with a metal spatula so they don't stick to the pan. When the chicken is browned nicely on all sides, remove from skillet and set aside.
  • Reduce heat to medium high and add onions and minced garlic. Cook for 3 minutes, stirring constantly, until onions have softemed and are a rich golden brown. Add the wine and scrape the bottom of the pan with a spoon to deglaze, loosening any brown bits.
  • When the wine has evaporated, add the water, tomato paste, and remaining 2 whole garlic cloves. Return the chicken to the pan. The liquid should cover about 3/4 of the chicken.
  • Reduce heat to low, cover skillet with a lid, and simmer for about 1 hour, or until the chicken is tender and thoroughly cooked. If the sauce gets too thick, thin with a little more water. Taste and adjust seasoning to your taste.
  • Great served with buttered noodles, rice, orzo, or macaroni. Sprinkle the grated cheese over the top of each serving. Enjoy!

GREEK CHICKEN KAPAMA



Greek Chicken KAPAMA image

This recipe came from my ex wife's Greek Grandmother who ran a Greek resturant in San Diego, California. It is simply out of this world.

Provided by Terry Goldfarb

Categories     Whole Chicken

Time 4h

Yield 6 serving(s)

Number Of Ingredients 18

1 onion, chopped
3 cloves garlic
3 -4 stalks celery
1/4-1/2 cup butter
2 (1 lb) cans whole tomatoes
1 (12 ounce) can tomato paste
2 cups water
1 teaspoon parsley
1/4 teaspoon crushed red pepper
1/4 teaspoon garlic powder
1/2 teaspoon oregano
1/4 teaspoon black pepper
1/2 teaspoon cinnamon
1/4 cup red wine
1 1/2 lbs ziti pasta
2 -3 lbs chicken giblets, chopped
whole chicken
1 cup parmesan cheese

Steps:

  • Sauté onion, garlic, celery and butter 'till tender.
  • Add tomatoes, tomato paste, water, parsley, red pepper, garlic powder, oregano, black pepper, cinnamon and red wine.
  • Then add giblets.
  • Brown chicken and add to sauce.
  • Simmer for 2-3 hours.
  • -----------For the pasta --------------.
  • Boil ziti aldente.
  • Brown butter.
  • Layer parmesan cheese and butter then bake for 15 minutes.

ATHENA'S KOTO KAPAMA (GREEK STEWED CHICKEN)



Athena's Koto Kapama (Greek Stewed Chicken) image

This Greek recipe is a favorite dish of Chef Cat Cora. It is probably not the actual recipe she grew up with since it's from a local Greek restaurant.

Provided by Member 610488

Categories     Chicken Thigh & Leg

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 12

3 1/2 lbs chicken pieces
2 teaspoons kosher salt
1 teaspoon ground black pepper
1 teaspoon ground cinnamon
2 tablespoons extra virgin olive oil
2 cups onions, chopped
2 tablespoons garlic, minced and divided
1/2 cup dry white wine
1 (14 1/2 ounce) can diced tomatoes, undrained (Hunts, use Fire Roasted)
1 tablespoon fresh oregano, chopped
1 tablespoon tomato paste (Hunts)
1/2 cup kasseri cheese (optional) or 1/2 cup parmesan cheese (optional)

Steps:

  • Mix salt, pepper and cinnamon in small bowl; rub chicken pieces with salt mixture.
  • Heat oil in 11-inch skillet with high sides over high heat until hot. Add chicken, skin side down. Cook 4 to 5 minutes on each side or until brown. (Cook chicken in 2 batches if pan is too small for chicken to brown properly.).
  • Remove chicken from skillet and place on plate; keep warm. Reduce heat to medium-high. Add onion and 1 tablespoon garlic. Cook 3 minutes or until onion is tender, stirring occasionally.
  • Add wine and scrape bottom of skillet with wooden spoon to loosen any cooked-on brown bits. Continue cooking until wine has evaporated. Add undrained tomatoes, remaining garlic and oregano to skillet; stir.
  • Return chicken, skin side down, and juices to skillet. Cover; reduce heat to low. Cook slowly 25 to 30 minutes or until chicken is tender and no longer pink.
  • Remove chicken from skillet; keep warm. Stir tomato paste into sauce. Cook uncovered over medium heat 10 minutes or until sauce reduces by about half.
  • Serve chicken with sauce. Sprinkle each serving with cheese, if desired.

Nutrition Facts : Calories 666.7, Fat 43.5, SaturatedFat 11.4, Cholesterol 181.1, Sodium 1083.7, Carbohydrate 15.4, Fiber 3.4, Sugar 6.9, Protein 47.3

CHICKEN KAPAMA



Chicken Kapama image

Make and share this Chicken Kapama recipe from Food.com.

Provided by evelynathens

Categories     Chicken

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 15

3 lbs chicken, quartered
1/4 cup fresh lemon juice
1 small dried red chili
1 teaspoon ground allspice
1/2 teaspoon oregano, crumbled
1 small cinnamon stick
1 bay leaf
3 peppercorns
2 whole cloves
1 (1 1/2 lb) can whole tomatoes, drained and chopped
1/2 cup water
1/8 cup tomato paste
1/4 cup dry white wine
1/4 cup olive oil, just less than
1 tablespoon butter

Steps:

  • Arrange chicken in single layer in baking dish.
  • Cover with lemon juice and salt and pepper.
  • Let stand at room temperature 1 hour, turning occasionally.
  • Combine all the remaining ingredients in a large saucepan.
  • Bring to a boil over medium heat and cook until sauce thickens, stirring occasionally, 40 minutes.
  • Heat oil with butter in large skillet over medium-high heat.
  • Drain chicken and pat dry; brown on all sides.
  • Return to baking dish.
  • Preheat oven to 350F.
  • Pour sauce over chicken, cover with foil.
  • Bake until chicken is tender, about 40 minutes.
  • Discard spices and serve.
  • The sauce is excellent and lends itself to this dish being served with buttered pasta (penne or rigatoni would be good).

Nutrition Facts : Calories 648.7, Fat 48, SaturatedFat 12.7, Cholesterol 162.9, Sodium 241.6, Carbohydrate 11.2, Fiber 2.8, Sugar 6.5, Protein 40.7

KAPAMA (BRAISED CINNAMON CHICKEN)



KAPAMA (BRAISED CINNAMON CHICKEN) image

Categories     Soup/Stew     Chicken     Braise     Quick & Easy     Dinner

Yield 4-6 servings

Number Of Ingredients 12

1 whole chicken, chopped into 8 pieces
1 medium to large yellow onion, chopped
4 cloves garlic, chopped
two 14-ounce cans whole peeled Italian tomatoes
½ cup chicken broth
1 cinnamon stick
ground cinnamon
sea salt
freshly ground pepper
olive oil
Myzithra, Kasseri or Romano cheese, grated
parsley to garnish

Steps:

  • 1. Wash and dry chicken. Season with salt, pepper and a light sprinkling of ground cinnamon on each side. Coat large pot with olive oil and place over high heat. When oil is hot, sear chicken pieces for 1 minute on each side, until the skins are browned. Remove chicken pieces from pan and set aside. 2. Lower heat to medium-high and add onions. Stir for a minute until soft, then add garlic. Let cook for another minute until translucent. Add cinnamon stick, tomatoes, broth and season with salt and pepper. Stir and bring to simmer. Add chicken pieces back into the pot, submerging into the liquid. Simmer for about 2 hours uncovered, shaking the pan from time to time to move the chicken around, until meat is falling off the bone. 3. Garnish with grated cheese and parsley and serve over pasta and/or with crusty bread.

CHICKEN KAPAMA,USING CHICK. BREASTS, MIXED WITH MACARONI(KOTA KA



Chicken Kapama,using Chick. Breasts, Mixed With Macaroni(Kota Ka image

I made a great tasting dish and substituted chicken breast for a whole chicken. It's a great dish, especially my add ons, if I do say so myself :-) Inspiration/Sources:larry2:, EVELYN/ATHENS, 1STEVE, TERRY GOLDFARB+ "The Complete Book of Greek Cooking." I

Provided by larry 2

Categories     Meat

Time 45m

Yield 2-3 serving(s)

Number Of Ingredients 19

1 3/4 lbs boneless skinless chicken breasts, cut into bite size pieces
salt and pepper
1/4 teaspoon cayenne pepper
1/4 cup extra virgin olive oil
1 (28 ounce) can stewed tomatoes, WELL blended
1 (12 ounce) can tomato paste
1 (6 ounce) can tomato paste
1 (15 ounce) can tomato sauce
1 (8 ounce) can tomato sauce
3 teaspoons sugar or 3 teaspoons sugar substitute
1 orange, quartered with peel on
1 cup dry red wine
1/4 cup water
4 cinnamon sticks
2 whole cloves
3 bay leaves
3 cups onions, minced (3 whole onions)
16 ounces macaroni, cooked (small size)
2/3 cup grated parmesan cheese

Steps:

  • Sprinkle chicken with salt and pepper and cinnamon, cut into bite-sized pieces.
  • In a large sprayed pot, melt 1/4 c EX.VIRG oil, and saute onions, and garlic until onions are wilted.
  • In a sprayed pan combine, tomato pastes, sauces, wine; blend and add blended can tomatoes sugar, orange quarters, cayenne, etc, add chicken and water and pour mixture over chicken. (Add all ingredients not mentioned now,but in the ingedients list).
  • In the pan with tomato and spice/wine mixture, Add chicken.
  • Bring to a simmer, cover, and simmer until chicken is tender, about 15 minutes, check doneness and TASTE.
  • In the last 20 minutes, cook macaroni according to package directions.
  • Drain and empty pasta into large bowl, pour sauce w/chicken over macaroni; mix it, and sprinkle with grated cheese; remix.

Nutrition Facts : Calories 2349.6, Fat 48, SaturatedFat 12, Cholesterol 259.8, Sodium 5492.6, Carbohydrate 312.5, Fiber 33.1, Sugar 92, Protein 156.6

KOTA MACARONADA - CHICKEN KAPAMA (CHICKEN WITH PASTA)



Kota Macaronada - Chicken Kapama (Chicken With Pasta) image

I'm always on the lookout for something Greek and delicious sounding. I found this in the September 16, 2008 edition of the Dallas Morning News. This recipe was accompanied by an article stating, "Kathy Naftis of Colleyville, a parishioner at Holy Trinity Greek Orthodox Church in Dallas, says her recipe for Chicken Kapama has been in her family for 100 years." This is her recipe. This pasta, Macaroni No. 2 can be found here:http://www.greekinternetmarket.com/0602-05005.html or at your local Greek market.

Provided by ThatSouthernBelle

Categories     Whole Chicken

Time 1h55m

Yield 8 serving(s)

Number Of Ingredients 13

1 whole broiler-fryer chicken (about 3 pounds)
1 lemon, Juice of
kosher salt
black pepper, ground
1 tablespoon butter
1/4 cup olive oil
2 onions, chopped medium-fine
2 (29 ounce) cans tomato sauce
1 cup red wine
1/2 teaspoon chili flakes
6 whole cloves
4 cinnamon sticks
1 lb tubular pasta, specifically Macaroni No 2 - Misko

Steps:

  • Cut chicken into 8 pieces.
  • Remove and discard skin.
  • Cover chicken pieces with lemon juice and sprinkle with salt and pepper.
  • In a large pot, melt 1 tablespoon butter in ¼ cup olive oil.
  • In batches, slightly brown chicken pieces on both sides and reserve.
  • Add chopped onions to pot, and cook until translucent.
  • Add tomato sauce, wine, chili flakes, cloves and cinnamon sticks to pot, and stir well.
  • Return chicken pieces to pot and simmer covered on low for 90 minutes. As chicken finishes simmering, cook a pound of tubular pasta according to directions.
  • Drain pasta and have it ready to use when chicken is done.
  • Discard cinnamon sticks when ready to serve.
  • Pour chicken and sauce mixture over tubular pasta.

Nutrition Facts : Calories 637.1, Fat 27, SaturatedFat 7, Cholesterol 90.1, Sodium 1183.2, Carbohydrate 62.9, Fiber 6, Sugar 11.2, Protein 32

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