Chicken Kapama: Greek Style Braised Chicken in a Tomato Sauce
Get this recipe with exact measurements here:
Chicken Kapama: Braised Cinnamon Chicken
Serves 4-5:
1 chicken, 3-4 pounds
1 teaspoon ground cinnamon
Salt and pepper to taste
1/3 cup olive oil
1 large onion, finely chopped
3 garlic cloves, grated
2 cinnamon sticks
28 ounces canned tomatoes, unflavored and pureed
2 tablespoons tomato paste
½ to 1 teaspoon granulated sugar
1 teaspoon dried oregano
Pinch of crushed red pepper flakes, optional
2-4 tablespoons chopped fresh parsley
1-pound pasta, cooked al dente
½ cup grated Parmesan or Kefalotyri cheese, for serving
Directions
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.
Add the chicken with all of its juices back into the pot along with the pureed tomatoes, tomato paste, cinnamon sticks, salt, pepper, oregano, and sugar. Mix to combine.
Bring to a boil and immediately reduce to a simmer. Cover the pot with the lid and simmer for one hour.
Remove the lid and increase the heat to medium. Cook uncovered for an additional 30 minutes so that the sauce thickens. Taste the sauce and add more salt (and sugar if acidic) if needed.
Garnish with chopped parsley and serve over pasta and grated cheese.
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Chicken Kapama: Braised Cinnamon Chicken
Serves 4-5:
1 chicken, 3-4 pounds
1 teaspoon ground cinnamon
Salt and pepper to taste
1/3 cup olive oil
1 large onion, finely chopped
3 garlic cloves, grated
2 cinnamon sticks
28 ounces canned tomatoes, unflavored and pureed
2 tablespoons tomato paste
½ to 1 teaspoon granulated sugar
1 teaspoon dried oregano
Pinch of crushed red pepper flakes, optional
2-4 tablespoons chopped fresh parsley
1-pound pasta, cooked al dente
½ cup grated Parmesan or Kefalotyri cheese, for serving
Directions
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.
Add the chicken with all of its juices back into the pot along with the pureed tomatoes, tomato paste, cinnamon sticks, salt, pepper, oregano, and sugar. Mix to combine.
Bring to a boil and immediately reduce to a simmer. Cover the pot with the lid and simmer for one hour.
Remove the lid and increase the heat to medium. Cook uncovered for an additional 30 minutes so that the sauce thickens. Taste the sauce and add more salt (and sugar if acidic) if needed.
Garnish with chopped parsley and serve over pasta and grated cheese.
Official Facebook Page: https://www.facebook.com/dimitrasdishes
Instagram: https://www.instagram.com/dimitras.dishes/
Pinterest: https://www.pinterest.com/dimitrasdis0637/
Twitter: https://twitter.com/DimitrasDishes
Here are links to some of my favorite cooking tools. The links take you to Amazon where I'm proud to be an affiliate partner :)
My cutting board: http://amzn.to/2e2p8ED
Kitchen Aid Mixer: http://amzn.to/2dQXU0b
Food Processor: http://amzn.to/2eXcvZd
Microplane: http://amzn.to/2eL2vTo
Madeleine Pan: http://amzn.to/2dQU1sm
Cheesecake Pan: http://amzn.to/2eXaGeQ
Vitamix Blender: http://amzn.to/2eXcvbH
Nonstick pan: http://amzn.to/2eL804t
Cast iron pan: http://amzn.to/2dQYfjs
Pastry Bag: http://amzn.to/2e2v0xD
Half sheet baking pans: http://amzn.to/2fcv7cD
Thanks for watching! I'd love to see your recreations of these dishes so please share pics with me on social media :)
Don't forget to SUBSCRIBE and spread the word so that we can make the world more delicious!
- Category
- Cooking
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