Baked Chicken Kapama Recipes

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CHICKEN KAPAMA - GREEK BRAISED CHICKEN IN SPICED TOMATO SAUCE



Chicken Kapama - Greek Braised Chicken in Spiced Tomato Sauce image

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

4 pounds chicken thighs** or 1 (4.5 to 5 pound) whole chicken cut into 8 pieces
2 tablespoons extra virgin olive oil
1 onion, chopped
3 garlic cloves, minced
3 carrots, diced
3 celery stalks, diced
1 14.5 ounce can crushed tomatoes
1 teaspoon ground cinnamon, or two cinnamon sticks
1 cup dry white wine (optional)
1/2 cup red wine vinegar
1/4 cup honey
2 tablespoons tomato paste
2 cups chicken broth or water
2 bay leaves
2 teaspoons Koser salt
2 teaspoons black pepper
Hard salty cheese like kefaloriri, mizithra (or Romano) cheese for garnish

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

GREEK CHICKEN KAPAMA



Greek Chicken KAPAMA image

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

1 onion, chopped
3 cloves garlic
3 -4 stalks celery
1/4-1/2 cup butter
2 (1 lb) cans whole tomatoes
1 (12 ounce) can tomato paste
2 cups water
1 teaspoon parsley
1/4 teaspoon crushed red pepper
1/4 teaspoon garlic powder
1/2 teaspoon oregano
1/4 teaspoon black pepper
1/2 teaspoon cinnamon
1/4 cup red wine
1 1/2 lbs ziti pasta
2 -3 lbs chicken giblets, chopped
whole chicken
1 cup parmesan cheese

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.

CHICKEN KAPAMA



Chicken Kapama image

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

3 lbs chicken, quartered
1/4 cup fresh lemon juice
1 small dried red chili
1 teaspoon ground allspice
1/2 teaspoon oregano, crumbled
1 small cinnamon stick
1 bay leaf
3 peppercorns
2 whole cloves
1 (1 1/2 lb) can whole tomatoes, drained and chopped
1/2 cup water
1/8 cup tomato paste
1/4 cup dry white wine
1/4 cup olive oil, just less than
1 tablespoon butter

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

EASY CHICKEN KAPAMA



Easy Chicken Kapama image

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

2 pounds boneless, skinless chicken thighs
Kosher salt and black pepper
1 teaspoon ground cinnamon
2 tablespoons unsalted butter
1 tablespoon olive oil
1 medium yellow onion, thinly sliced
2 garlic cloves, thinly sliced
2 tablespoons tomato paste
1 (14-ounce) can crushed tomatoes
1 to 2 cinnamon sticks
Buttered egg noodles or orzo, for serving (optional)
2 tablespoons fresh herbs, such as Italian parsley and oregano, roughly chopped (optional)
Grated kefalotyri cheese or Parmesan, for serving (optional)

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

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