Best Easy Chicken Kapama Recipes

CHICKEN KAPAMA - GREEK BRAISED CHICKEN IN SPICED TOMATO SAUCE

Steps:

• Preheat the oven to 325F
• Pat chicken thighs dry and season them with 1/2 tablespoon olive oil, and 1 teaspoon each salt and pepper.
• In a heated 7-9 quart Dutch oven over medium-high heat, brown the chicken in 1 tablespoon of olive oil for 5-7 minutes per side. Work in batches if needed, as as to not crowd the pan. Transfer the chicken to a plate. Drain any excess fat from the pot.
• Return the pot to the heat and heat the remaining olive oil.
• Add the onion and stir. Cook for 5 minutes, scraping up any browned bits from the bottom of the pot.
• Add the carrots, celery, garlic, and ground cinnamon (if using cinnamon sticks, wait to add them). Cook for 5 minutes.
• Stir in the wine, vinegar, honey, and tomato paste. Simmer for 5 to 7 minutes, until reduced by half.
• Add crushed tomatoes and cook 5 minutes more.
• Return the chicken to the pot. Cover it with the chicken broth, add bay leaves and cinnamon sticks (if using). Pour in chicken broth or water. Stir to combine.
• Bing contents of the pot to boil. Cover the pot and place in the oven. Braise for 2 hours, or until tender.
• Serve over your favorite rice, potatoes, or pasta.

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

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!

CHICKEN KAPAMA

Steps:

• Marinate chicken in salt, pepper and lemon juice for a few hours. Remove from marinade and pat dry.
• Heat oil in a dutch oven or heavy pot. Brown chicken, in batches if necessary. Remove and set aside.
• Deglaze pot with red wine, then add cinnamon and bay leaf, tomato sauce, and chicken. If needed, top up with a small amount of wine and/or water to cover chicken.
• Cover and simmer on low for 1-2 hours.
• When the chicken is extremely tender, remove from the pot. Also remove cinnamon and bay leaf.
• With pot uncovered, reduce the remaining sauce to desired consistency.
• Serve chicken and sauce over pasta or orzo, sprinkled with mizithra.

CHICKEN KAPAMA

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).

CHICKEN KAPAMA

Steps:

• Sprinkle chicken with salt and pepper and cinnamon.
• In a Dutch oven, melt 2 Tablespoons butter and brown chicken until golden on all sides.
• In a bowl combine tomatoes, tomato paste, sugar, and water and pour mixture over chicken.
• Add cinnamon sticks and bay leaf.
• In a medium-sized frying pan, melt 2 Tablespoons butter and saute onions, and garlic until onions are wilted.
• Add to chicken.
• Bring to a boil, cover, and simmer until chicken is tender, 50-60 minutes.
• In the last 20 minutes, cook macaroni according to package directions.
• Drain and empty into serving dish.
• Brown remaining butter and pour over macaroni.
• Place macaroni on a large serving platter.
• Place chicken and sauce over macaroni and sprinkle with grated cheese.

GREEK CHICKEN KAPAMA

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.

EASY CHICKEN KAPAMA

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.