KOTA KAPAMA - CAT CORA

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kota kapama - Cat Cora image

How to make kota kapama - Cat Cora

Provided by @MakeItYours

Number Of Ingredients 11

1 Chicken (2 ½ - 3 pounds, cut into 8 serving pieces)
1 Teaspoon Ground Cinnamon
2 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Black Pepper
5 Clove Garlic
2 Tablespoon Extra Virgin Olive Oil
4 Cup Yellow Onions (Coarsely chopped)
½ Cup Dry White Wine
2 Cup Water
½ Cup Myzithra Cheese (Grated)
1 Can Tomato Paste (6-ounces)

Steps:

  • Pat the chicken pieces dry with paper towels so they don't spatter in the pan. Mix the cinnamon, salt, and pepper together in a small bowl and rub the chicken pieces on all sides with the mixture. Mince 3 of the garlic cloves and set aside.
  • Heat the olive oil in a large, deep, nonaluminum skillet over high heat. A 12-inch skillet with sides about 3 inches high will allow you to brown all the chicken pieces at once. If you don't have a skillet large enough, brown the chicken in 2 batches, using 1 tablespoon of oil for each batch. Don't crowd the pieces in the pan or the chicken will steam rather than brown.
  • Add the chicken to the skillet and brown for 4 to 5 minutes on each side, shifting the pieces with a metal spatula so the chicken doesn't stick to the skillet. When the pieces are nicely browned on all sides, remove from the pan and set aside.
  • Reduce the heat to medium-high and add the onions and minced garlic. Cook for about 3 minutes, stirring constantly, until the onions have softened and are a rich golden brown. Add the wine and scrape the bottom of the pan with a spatula or spoon to deglaze, loosening any browned 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 three-quarters of the chicken. Reduce the 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 becomes too thick, thin it with a little more water.) Taste and adjust the seasoning.
  • I like to serve this with my family's homemade buttered noodles but it's also great over rice, orzo, or macaroni. Sprinkle the grated cheese over the

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