Kapama Braised Cinnamon Chicken Food

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.

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 KAPAMA: GREEK-BRAISED CINNAMON CHICKEN

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.

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.

KOTA KAPAMA(CHICKEN STEWED IN WINE, GARLIC, & CINNAMON)

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!