Chicken Kapama Recipes

EASY CHICKEN KAPAMA

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.

CHICKEN KAPAMA - GREEK BRAISED CHICKEN IN SPICED TOMATO SAUCE

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.

CHICKEN KORMA

Steps:

• In a large skillet, heat oil over medium heat. Cook cinnamon sticks, cloves, and cardamom seeds in hot oil for three minutes. Stir in onion and garlic, and cook until soft. Cut each chicken breast half into 4 pieces, and add to skillet; cook for about 5 to 8 minutes.
• Season with salt, red pepper flakes, coriander, and cumin. Stir in the tomato sauce and water. Continue cooking for 10 minutes.
• Stir in buttermilk, and cook for 5 to 8 minutes. Just before serving, mix in the parsley.

GREEK CHICKEN KAPAMA

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

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).

CHICKEN STEW WITH CINNAMON - CHICKEN KAPAMA

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.