CHICKEN KAPAMA - GREEK BRAISED CHICKEN IN SPICED TOMATO SAUCE
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
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 BRAISED CHICKEN
Chicken braised in wine and spices, serve with pasta of your choice and top with grated cheese, Greek salad on the side - delicious.
Provided by lindseylcw
Categories Chicken
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cut chicken into serving pieces and wipe dry.
- Melt the butter in a heavy saucepan and brown chicken on all sides. remove when browned.
- Reduce heat and add onion and garlic, fry gently until transparent, add remaining ingredients. Cover and simmer for 20 minutes.
- Return chicken to the pan, cover and simmer gently for 45 minutes or until tender.
- Remove bay leaf and cinnamon bark and serve.
Nutrition Facts : Calories 540.3, Fat 38.3, SaturatedFat 13.6, Cholesterol 172.4, Sodium 221.5, Carbohydrate 5.2, Fiber 0.9, Sugar 2.8, Protein 38.5
GRILLED GREEK CHICKEN
Provided by Claire Robinson
Time 13h5m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a medium bowl, whisk together the oil, oregano leaves, garlic, lemon juice and salt and pepper, to taste. Pat the chicken dry and place in a re-sealable plastic bag. Pour the mixture over the chicken and seal the bag, pressing out any excess air, and then turn the bag over several times to distribute the marinade. Put the chicken bag in a shallow dish and marinate, in the refrigerator, for at least 12 hours and up to 24 hours.
- Preheat the oven to 350 degree F.
- Place a grill pan over moderately-high heat until very hot. Place the chicken skin-side down and cook until well browned, 10 to 13 minutes. Flip the chicken over and cook for another 8 to 10 minutes. Transfer the chicken to a sheet pan and finish cooking in the oven until golden brown and cooked through, 25 to 30 minutes. Let the chicken rest 10 minutes before serving.
BRAISED GREEK CHICKEN AND ARTICHOKES
This came from an old cooking magazine, no longer noted on my copy.It is easy and uncomplicated. I followed the recommendations to accompany with orzo and baby carrots (I used Zaar recipe #66540 - Balsamic Baby Carrots), and maybe prepared stuffed, grape leaves. It will prepare leftovers for another meal for 2.
Provided by NurseJaney
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in heavy larrge skillet over medium high heat.
- Sprinkle chicken with salt and pepper.
- Add chicken to skillet, and saute until browned on both sides, about 10 minutes.
- Add 2 Tablespoons reserved marinade, broth, lemon juice, peel, and crushed red pepper.
- Reduce heat to low, cover, simmer until chicken almost cooked through, about 10 minutes.
- Uncover; stir in artichokes and 2 tablespoons oregano.
- Simmer until liquid is slightly reduced, and chicken is cooked through, about 5 minutes.
- Stir in 1 Tablespoon oregano.
- Season with salt and pepper.
Nutrition Facts : Calories 240.3, Fat 14.1, SaturatedFat 3, Cholesterol 46.4, Sodium 237.5, Carbohydrate 11.3, Fiber 7.8, Sugar 1.1, Protein 18.6
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
BRAISED GREEK CHICKEN AND ARTICHOKES
Steps:
- Heat oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add to skillet and sauté chicken until browned on all sides, about 10 minutes. Add 2 tablespoons reserved marinade, broth, lemon juice, peel, and crushed pepper. Reduce heat to low, cover and simmer until chicken is almost cooked through, about 10 minutes. Uncover; stir in artichokes and 2 tablespoons oregano. Simmer until liquid is slightly reduced and chicken is cooked through, about 5 minutes. Stir in 1 tablespoon oregano. Season with salt and pepper; serve.
EASY SHEET PAN GREEK CHICKEN
This complete Greek-inspired chicken dinner is made simply and easily on one pan with the chicken, veggies, and potatoes cooking together. Perfect for busy weeknights!
Provided by fabeveryday
Categories World Cuisine Recipes European Greek
Time 45m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Toss chicken, potatoes, bell peppers, onion, and garlic in a large bowl with olive oil. Spread onto a large sheet pan or jelly roll pan in a single layer. Squeeze lemon wedges over the top, then place the spent wedges on the sheet pan. Sprinkle oregano over everything. Season with salt and pepper. Add Kalamata olives.
- Bake in the preheated oven until potatoes are fork-tender and chicken breasts are no longer pink in the center and juices run clear, about 25 minutes.
Nutrition Facts : Calories 415.5 calories, Carbohydrate 44.9 g, Cholesterol 67.2 mg, Fat 14.7 g, Fiber 7.6 g, Protein 30 g, SaturatedFat 2.4 g, Sodium 387.9 mg, Sugar 3.3 g
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