Koto Kapama Cinnamon Chicken Food

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!

KOTO KAPAMA (CINNAMON CHICKEN)

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.

YOGURT FETTUCCINI ALFREDO

Steps:

• Bring a pot of salted water to a boil. Add fettuccine; cook according to package directions.
• While pasta cooks, melt butter in a large nonstick saute pan over medium heat. Add garlic and cook two minutes.
• Combine cornstarch and nutmeg in a small bowl; whisk in chicken broth until smooth. Pour into saute pan, raise the heat, and bring sauce to a simmer, whisking occasionally.
• Whisk in 1/2 cup of the cheese until melted. Remove pan from heat.
• Whisk in yogurt until smooth.
• Toss fettuccine with Alfredo sauce. Season with salt and pepper. Top pasta with remaining cheese. Serves four.