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
KAPAMA (BRAISED CINNAMON CHICKEN)
Steps:
- 1. Wash and dry chicken. Season with salt, pepper and a light sprinkling of ground cinnamon on each side. Coat large pot with olive oil and place over high heat. When oil is hot, sear chicken pieces for 1 minute on each side, until the skins are browned. Remove chicken pieces from pan and set aside. 2. Lower heat to medium-high and add onions. Stir for a minute until soft, then add garlic. Let cook for another minute until translucent. Add cinnamon stick, tomatoes, broth and season with salt and pepper. Stir and bring to simmer. Add chicken pieces back into the pot, submerging into the liquid. Simmer for about 2 hours uncovered, shaking the pan from time to time to move the chicken around, until meat is falling off the bone. 3. Garnish with grated cheese and parsley and serve over pasta and/or with crusty bread.
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 KAPAMA
Make and share this Chicken Kapama recipe from Food.com.
Provided by evelynathens
Categories Chicken
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Arrange chicken in single layer in baking dish.
- Cover with lemon juice and salt and pepper.
- Let stand at room temperature 1 hour, turning occasionally.
- Combine all the remaining ingredients in a large saucepan.
- Bring to a boil over medium heat and cook until sauce thickens, stirring occasionally, 40 minutes.
- Heat oil with butter in large skillet over medium-high heat.
- Drain chicken and pat dry; brown on all sides.
- Return to baking dish.
- Preheat oven to 350F.
- Pour sauce over chicken, cover with foil.
- Bake until chicken is tender, about 40 minutes.
- Discard spices and serve.
- The sauce is excellent and lends itself to this dish being served with buttered pasta (penne or rigatoni would be good).
Nutrition Facts : Calories 648.7, Fat 48, SaturatedFat 12.7, Cholesterol 162.9, Sodium 241.6, Carbohydrate 11.2, Fiber 2.8, Sugar 6.5, Protein 40.7
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CHICKEN KAPAMA: GREEK-BRAISED CINNAMON CHICKEN
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4.4/5 (20)Estimated Reading Time 5 minsServings 4
- Cut the chicken into about 10 pieces. Wash and pat dry. Season both sides with cinnamon, salt and black pepper.
- Heat the olive oil over medium-high heat in a pot and brown the chicken (in 2-3 batches) about 4 minutes on each side. Set the chicken aside.
- Reduce the temperature to low and add the chopped onions to the pot. Cook for about 10 minutes or until very soft. Add the grated garlic and stir just until heated through.
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Servings 4-6Category Dinner Recipes
- Wash and dry chicken. Season with salt, pepper and a light sprinkling of ground cinnamon on each side. Coat large pot with olive oil and place over high heat. When oil is hot, sear chicken pieces for 1 minute on each side, until the skins are browned. Remove chicken pieces from pan and set aside.
- Lower heat to medium-high and add onions. Stir for a minute until soft, then add garlic. Let cook for another minute until translucent. Add cinnamon stick, tomatoes, broth and season with salt and pepper. Stir and bring to simmer. Add chicken pieces back into the pot, submerging into the liquid. Simmer for about 2 hours uncovered, shaking the pan from time to time to move the chicken around, until meat is falling off the bone.
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