CHICKEN STEW WITH CINNAMON - CHICKEN KAPAMA
A delicious cinnamon-spiced chicken stew, Kapama is wonderful served over pasta or orzo and will fill your home with the most delightful aromas.
Provided by Lynn Livanos Athan
Categories Entree
Time 1h20m
Yield 4
Number Of Ingredients 16
Steps:
- Clean the chicken pieces , remove excess fat and pat dry with paper towels.
- Heat olive oil and butter in a large dutch oven .
- Add chicken pieces to the pot and brown (skin side down) over medium-high heat until nicely browned. You may need to do this in two batches depending on the size of your pot.
- Remove chicken from the pot and transfer to a platter. I prefer to remove and discard the skin from the chicken pieces.
- Using a large spoon, remove all but two tablespoons of the fat and oil.
- Add onions to the pot and saute until tender.
- Add garlic and sauté until fragrant, about 1 to 2 minutes.
- Add wine, tomato paste, crushed tomatoes, brandy, honey, cinnamon stick, cloves, bay leaves, salt, and pepper. Allow sauce to come to a boil and then lower heat to a low simmer.
- Return chicken to the pot (with juices) and simmer uncovered for 10 minutes.
- Cover and simmer for approximately 1 hour.
- If the sauce appears to be too thin, you can simmer uncovered in the last 10 minutes of cooking to reduce it a bit. Stir occasionally to circulate the ingredients. Serve over cooked pasta or orzo and sprinkle with grated cheese.
Nutrition Facts : Calories 1269 kcal, Carbohydrate 25 g, Cholesterol 597 mg, Fiber 2 g, Protein 109 g, SaturatedFat 24 g, Sodium 1018 mg, Sugar 18 g, Fat 76 g, ServingSize 1 pot (4 servings), UnsaturatedFat 0 g
CINNAMON CHICKEN
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 8
Steps:
- For the chicken: Preheat broiler. Place chicken on a broiler pan. Sprinkle all over with salt, pepper, and cinnamon. Turn skin-side down, and transfer to broiler. Broil about 6 inches from the heat for 15 minutes. Turn the chicken, and broil until the skin is crisp and brown, about 15 minutes more.
- For the raita: In a small bowl, stir together the cucumber, yogurt, sour cream, cilantro, and cumin. Season with salt and pepper. Serve chicken immediately with raita.
CINNAMON CHICKEN
Chicken breasts baked with cinnamon and other seasonings. This is a recipe that I created while working at a flight kitchen. We had cinnamon in the spice collection that nobody used for anything, so I decided to try it on chicken and the flight crews and my family loved it!
Provided by OAKBORN
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken in a lightly greased 9x13 inch baking dish. Sprinkle evenly with ground cinnamon, seasoning, garlic powder, salt and pepper. (Note: You can be liberal with the seasoning, garlic powder, salt and pepper; however, the cinnamon should only be a dusting and not clumped.)
- Bake at 350 degrees F (175 degrees C) for about 30 minutes or until chicken is cooked through and juices run clear.
Nutrition Facts : Calories 142.9 calories, Carbohydrate 3 g, Cholesterol 68.4 mg, Fat 1.7 g, Fiber 1.5 g, Protein 27.7 g, SaturatedFat 0.5 g, Sodium 1821.7 mg, Sugar 0.4 g
CINNAMON CHICKEN STEW
Make and share this Cinnamon Chicken Stew recipe from Food.com.
Provided by Ang11002
Categories Stew
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Season the chicken with the adobo.
- Refrigerate for 30 minutes.
- Heat the oil in a skillet and saute the recaito and ham over medium heat for 5 minutes.
- Add the tomato sauce, tomatoes, and water and bring to a boil.
- Add the chicken, cinnamon, salt, and pepper, and bring to a boil again.
- Reduce the heat to low and simmer for 30 minutes.
CINNAMON STEWED CHICKEN (CAT CORA)
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
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.
CINNAMON AND CHICKEN STEW
This spice-infused stew is great for a brisk fall day. For the most flavor and juiciness, we cooked the chicken on the bone.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h10m
Number Of Ingredients 12
Steps:
- Heat a large stockpot over medium heat and add oil. Add onion, ginger, and garlic. Cook, stirring frequently until onions are soft and translucent, about 10 minutes. Add cumin and stir for 30 seconds. Add chickpeas, lemon, tomatoes, and cinnamon; cook until tomatoes soften slightly, about 3 minutes.
- Season chicken with 1 1/2 teaspoons salt and 1/2 teaspoon pepper; add to pot. Add 1 1/2 cups water, nestling chicken into liquid. Bring to a boil. Reduce to a gentle simmer and cook, partially covered, until chicken is cooked through, about 40 minutes. Remove chicken.
- Continue cooking over high heat to reduce slightly if necessary, crushing some chickpeas to thicken. Stir in cilantro. Taste and adjust for seasoning. Spoon chickpeas and liquid into serving bowls, top with chicken. Sprinkle with cilantro and serve with lemon.
Nutrition Facts : Calories 741 g, Cholesterol 108 g, Fat 21 g, Fiber 19 g, Protein 60 g, Sodium 535 g
CINNAMON CHICKEN
Steps:
- In a medium size bowl, mix the dry sherry, cinnamon, honey, lemon juice, garlic, salt and pepper. Add the chicken and toss to a evenly coat. Cover and marinate in the refrigerator 8 hours, or overnight.
- To cook, preheat the oven to 350 degrees.
- Remove the chicken, shaking off excess marinade. Pour the marinade into a small saucepan and bring to a boil. Boil until it begins to thicken and about 1 cup remains, 5 to 10 minutes.
- Heat the oil in an ovenproof skillet over medium high heat. Sear the chicken until golden on both sides. Pour the reduced marinade over the chicken and place in the oven.
- Bake about 20 minutes and serve.
STEWED CHICKEN: KOTA KOKINISTI
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.
CINNAMON-RUBBED CHICKEN
I got this idea from a long-ago TV show (Little House on the Prairie) and used what I had in my kitchen to make the rub. My husband likes it a lot.
Provided by robski
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 1h20m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a 13x9-inch baking dish with aluminum foil.
- Stir olive oil, cinnamon, salt, lemon pepper, garlic powder, and thyme together in a small bowl; rub onto chicken to coat. Arrange coated chicken pieces into a baking dish with the skin side down.
- Bake in preheated oven for 35 minutes, turn, and continue cooking until the chicken is no longer pink at the bone and the juices run clear, 20 to 25 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove from oven, cover loosely with aluminum foil, and rest chicken for about 15 minutes before serving.
Nutrition Facts : Calories 421.6 calories, Carbohydrate 1 g, Cholesterol 136.7 mg, Fat 30.5 g, Fiber 0.4 g, Protein 34.3 g, SaturatedFat 6.6 g, Sodium 740.5 mg, Sugar 0.1 g
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