Cinnamon Stewed Chicken Cat Cora Recipes

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CINNAMON STEWED CHICKEN (CAT CORA)



Cinnamon Stewed Chicken (Cat Cora) image

Make and share this Cinnamon Stewed Chicken (Cat Cora) recipe from Food.com.

Provided by DrGaellon

Categories     Whole Chicken

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 11

1 whole chicken, cut into 8 pieces, legs, breast and thighs (2 1/2 to 3 pounds)
1 teaspoon ground cinnamon
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
2 tablespoons extra virgin olive oil
5 garlic cloves, peeled
1 large yellow onion, peeled and coarsely chopped
2 cups water or 2 cups chicken broth
1 (6 ounce) can tomato paste
1 tablespoon dried Italian herb seasoning
1/2 cup grated parmesan cheese

Steps:

  • Pat chicken dry with paper towels. Mix cinnamon, salt and pepper in a small bowl, then rub all over the chicken pieces.
  • Using a deep, 12" wide skillet, heat the oil until it shimmers (if you have a smaller pan, make 2 batches, using half the oil for each). Add the chicken pieces, being careful not to overcrowd, and cook until very brown, 4-5 min per side.
  • Mince 3 cloves of garlic. Reduce heat to medium-high and add minced garlic and onions. Saute until onions soften and begin to brown, about 5 minute Deglaze with 1/2 c water or broth, using a wooden spoon to scrape up any browned bits from the bottom of the pan.
  • When the deglazing liquid has evaporated to nearly dry, add the remaining 1 1/2 c water or stock, the tomato paste, the Italian seasoning and the remaining 2 cloves of garlic, minced.
  • Return the chicken to the pan, nestling it down in the sauce. If the sauce does not come 3/4 of the way up the side of the chicken pieces, add more water or broth. Cover and simmer over medium-high heat until tender, about 30-40 minutes. Season the sauce with salt and pepper. Sprinkle with Parmesan cheese. Serve with cooked orzo or rice.

STEWED CHICKEN: KOTA KOKINISTI



Stewed Chicken: Kota Kokinisti image

Provided by Cat Cora

Categories     main-dish

Time 1h55m

Yield 4 to 6 servings

Number Of Ingredients 11

3 tablespoons olive oil
1 (2 to 3 pound) chicken, cut into 8 pieces
1 teaspoon ground cinnamon
Kosher salt and freshly ground black pepper
2 onions, roughly chopped
3 cloves garlic, minced, plus 2 cloves, whole
4 ounces dry white wine
2 cups water
6 ounces tomato paste
1 cup mizithra
Serving suggestion: Cooked rice or cooked orzo.

Steps:

  • Heat oil in a large skillet on high heat. Sprinkle chicken with cinnamon, salt, and pepper, brown on all sides, and set aside.
  • Turn the heat to medium-high, add the onions and minced garlic, and cook for 3 minutes, stirring continuously. Add the wine to remove the particles from the bottom of pan and reduce until almost dry. Add water, tomato paste, and whole garlic cloves. Add chicken, cover, and simmer for 1 hour or until chicken is cooked through. Add water as needed.
  • Served best over rice or orzo. Top with mizithra.

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!

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