CHICKEN KAPAMA: GREEK-BRAISED CINNAMON CHICKEN
Chicken Kapama is a Greek classic! It's basically a braised cinnamon chicken in a nice sauce that you can serve over pasta or rice for a great weeknight meal.
Provided by Dimitra Khan
Number Of Ingredients 15
Steps:
- 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.
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 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
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
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 Alexey
Categories Meat
Time 2h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Marinate chicken in salt, pepper and lemon juice for a few hours. Remove from marinade and pat dry.
- Heat oil in a dutch oven or heavy pot. Brown chicken, in batches if necessary. Remove and set aside.
- Deglaze pot with red wine, then add cinnamon and bay leaf, tomato sauce, and chicken. If needed, top up with a small amount of wine and/or water to cover chicken.
- Cover and simmer on low for 1-2 hours.
- When the chicken is extremely tender, remove from the pot. Also remove cinnamon and bay leaf.
- With pot uncovered, reduce the remaining sauce to desired consistency.
- Serve chicken and sauce over pasta or orzo, sprinkled with mizithra.
Nutrition Facts : Calories 150.1, Fat 8.6, SaturatedFat 1.4, Cholesterol 34, Sodium 597.6, Carbohydrate 7.2, Fiber 1.7, Sugar 5, Protein 9.5
CHICKEN KAPAMA
Thi is a traditional version of this Greek favorite Chicken and pasta dish. I"m posting it for a board request. The source for the recipe is The Complete Book of Greek Cooking
Provided by Steve P.
Categories Stew
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Sprinkle chicken with salt and pepper and cinnamon.
- In a Dutch oven, melt 2 Tablespoons butter and brown chicken until golden on all sides.
- In a bowl combine tomatoes, tomato paste, sugar, and water and pour mixture over chicken.
- Add cinnamon sticks and bay leaf.
- In a medium-sized frying pan, melt 2 Tablespoons butter and saute onions, and garlic until onions are wilted.
- Add to chicken.
- Bring to a boil, cover, and simmer until chicken is tender, 50-60 minutes.
- In the last 20 minutes, cook macaroni according to package directions.
- Drain and empty into serving dish.
- Brown remaining butter and pour over macaroni.
- Place macaroni on a large serving platter.
- Place chicken and sauce over macaroni and sprinkle with grated cheese.
Nutrition Facts : Calories 1114.2, Fat 50.6, SaturatedFat 20.3, Cholesterol 201.1, Sodium 897.5, Carbohydrate 107.4, Fiber 8.1, Sugar 14.9, Protein 56.9
KOTO KAPAMA (CINNAMON CHICKEN)
from Runner's World "This dish is low in fat because it uses olive oil instead of butter or cream."
Provided by RigelBee
Categories Chicken Breast
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Rinse and pat chicken dry with paper towels.
- Mix the cinnamon, salt, and pepper in a small bowl. Rub the spice mix all over the chicken pieces.
- Heat the olive oil in a large, deep skillet over high heat. Add chicken to the oil and brown for about four to five minutes on each side, until it is well browned all over. Remove chicken from skillet.
- Lower heat to medium-high heat. Add the onions and three minced garlic cloves. Cook for about three minutes, stirring constantly, until the onions have softened and are a golden brown.
- Add the wine. When the wine has evaporated, add the water, chicken stock, tomato paste, oregano, and remaining two garlic cloves. Return the chicken to the pan. The liquid should cover about 3/4 of the chicken pieces.
- Cover the pot and simmer over low heat for about an hour or until the chicken is tender and thoroughly cooked.
- Season the finished sauce with salt and pepper to taste. Serve over a bed of quinoa or another favorite grain.
Nutrition Facts : Calories 529, Fat 32.1, SaturatedFat 8.4, Cholesterol 131.2, Sodium 1422.6, Carbohydrate 18.7, Fiber 3.3, Sugar 8.9, Protein 36.3
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