Best Greek Chicken Kapama Recipes

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.

ATHENA'S KOTO KAPAMA (GREEK STEWED CHICKEN)

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.