CHICKEN KAPAMA - GREEK BRAISED CHICKEN IN SPICED TOMATO SAUCE
There are few things more comforting to me than a dish of slowly braised chicken stew with a richly spiced sauce. That's why this traditional recipe for Chicken Kapama - slowly braised chicken in tomato sauce with spices - is one of my all-time favorites.
Provided by Christina Xenos
Categories Entree
Time 2h50m
Yield 6 servings
Number Of Ingredients 17
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.
Nutrition Facts : Calories 634.14 kcal, Fat 35.99 g, TransFat 0.19 g, Cholesterol 152.4 mg, Carbohydrate 28.61 g, Protein 41.53 g, Fiber 3.64 g, Sugar 19.53 g, SaturatedFat 9.58 g, Sodium 1176.74 mg
EASY CHICKEN KAPAMA
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
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
ATHENA'S KOTO KAPAMA (GREEK STEWED CHICKEN)
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
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
GREEK CHICKEN KAPAMA
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
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.
KOTA KAPAMA(CHICKEN STEWED IN WINE, GARLIC, & CINNAMON)
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
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 ATHENA
Steps:
- Heat olive oil in heavy large skillet over medium-high heat. Season chicken with salt and pepper. Sauté chicken in batches if necessary until brown, about 5 minutes per side. Transfer to plate.
- Pour off all but 2 tablespoons drippings from skillet. Add garlic and aniseed and stir 30 seconds. Add tomatoes, broth Ouzo and oregano. Bring mixture to simmer, breaking up tomatoes with back of spoon. Return chicken to skillet. Bring to simmer and cook uncovered 15 minutes. Transfer chicken breasts to plate. Turn chicken pieces in skillet over and simmer 5 minutes longer. Transfer chicken in skillet to same plate.
- Increase heat to high, add olives and cook until liquid is reduced to sauce consistency, stirring occasionally, about 6 to 8 minutes. Season with salt and pepper to taste. (Can be prepared 1 day ahead. Cover and refrigerate. Reheat gently before continuing.) Sprinkle feta cheese over and serve.
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