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Chicken Kapama is a comforting Greek-style braised chicken dish simmered in a warmly spiced tomato sauce. Cinnamon is the signature seasoning here, giving the sauce a subtle sweetness and aromatic depth that makes the dish feel both rustic and special.
It’s easy enough for any night of the week but flavorful enough to serve to guests. The tender chicken, cooked in a rich tomato base, pairs beautifully with pasta, orzo, or rice for a complete, cozy meal.
What You’ll Like About This Dish
Warm, aromatic flavor. Cinnamon transforms the tomato sauce into something uniquely Greek and incredibly comforting.
Easy weeknight braise. Simple ingredients with minimal prep—and no special equipment needed.
Versatile serving options. Delicious over noodles, orzo, rice, or even mashed potatoes.
Rich, hearty sauce. Tomato paste and diced tomatoes create depth and body.
Ingredient Notes
- Boneless chicken thighs: Stay tender during braising; cutting them first helps them cook evenly.
- Cinnamon: The defining spice of kapama—warm and aromatic.
- Butter or ghee + olive oil: Adds richness and helps brown the chicken.
- Onion and garlic: Form the aromatic base of the sauce.
- Tomato paste: Builds a deep, concentrated tomato flavor.
- Diced tomatoes: Provide body and moisture; using part stewed tomatoes adds sweetness.
- Chicken stock or water: Adjusts the sauce consistency as it simmers.
Steps to Make Chicken Kapama (Greek-Style Braised Chicken)
- Pat the chicken dry and season with salt, pepper, and cinnamon.
- Brown the chicken in butter and olive oil, then set aside.
- Sauté the onions briefly, add garlic, and cook until fragrant.
- Stir in the tomato paste, diced tomatoes, stewed tomatoes (if using), and stock.
- Return the chicken to the skillet and bring to a simmer.
- Cover and cook gently until the chicken is tender.
- Garnish and serve with noodles, orzo, or rice.
Pro Tip
Season the chicken directly with cinnamon before browning. Heating the spice in the fat blooms its aroma and infuses the entire dish with deeper flavor.
Recipe Variations
- Wine-enhanced version. Add 1/4 cup red wine to the tomatoes for extra richness.
- With whole spices. Simmer a cinnamon stick in the sauce for a gentler, rounded flavor.
- Vegetable addition. Add sliced peppers, carrots, or mushrooms to make it heartier.
- Spicier kapama. Add a pinch of red pepper flakes for heat.
- Chicken-on-the-bone. Use bone-in thighs or drumsticks for more depth of flavor.
Serving Suggestions
- Serve over thin egg noodles, orzo, rice, or mashed potatoes.
- Pair with a Greek village salad or sautéed greens.
- Add warm pita or crusty bread to help soak up the sauce.
- Choose feta or Parmesan for an optional finishing sprinkle.
How to Store Chicken Kapama
Refrigerate: Store in a sealed container for up to 3 days.
Reheat: Warm gently on the stovetop over low heat, adding a splash of water or stock if needed.
Freeze: Freeze for up to 3 months; thaw overnight before reheating.
Chicken Kapama (Greek-Style Braised Chicken)
Ingredients
- 2 pounds boneless, skinless chicken thighs
- Kosher salt
- Freshly ground black pepper
- 1 tsp ground cinnamon
- 1 tbsp unsalted butter, or ghee
- 1 tbsp olive oil
- 1 onion, cut in half and thinly sliced
- 4 cloves garlic, thinly sliced
- 4 tbsp tomato paste
- 1 ( 14.5-ounce) can diced tomatoes, with juice
- 1 ( 14.5-ounce) can stewed tomatoes
- ½ cup chicken stock or water
- Chopped fresh parsley (optional), for garnish
- Grated Parmesan cheese (optional), for garnish
Recommended Equipment
Instructions
- Dry the chicken thighs with paper towels and cut them into strips or chunks. Sprinkle with kosher salt, pepper, and cinnamon.2 pounds boneless, skinless chicken thighs | Kosher salt | Freshly ground black pepper | 1 tsp ground cinnamon
- Heat the butter and olive oil in a large skillet over medium heat. When the butter has melted and the fat is hot, add the chicken. Cook for about 10 minutes, turning to brown on all sides. Remove the chicken to a plate and set aside.1 tbsp unsalted butter (or ghee) | 1 tbsp olive oil
- Add the onion to the skillet and cook for 2 minutes. Add the garlic and continue to cook for 1 minute.1 onion (cut in half and thinly sliced) | 4 cloves garlic (thinly sliced)
- Add the tomato paste, diced tomatoes, and stewed tomatoes, along with the chicken stock. Stir to combine and then return the chicken to the skillet.4 tbsp tomato paste | 1 ( 14.5-ounce) can diced tomatoes (with juice) | 1 ( 14.5-ounce) can stewed tomatoes | 1/2 cup chicken stock or water
- Bring the mixture to a simmer; reduce the heat to low and cover the pan. Simmer for 20 to 25 minutes.
- Garnish servings with fresh chopped parsley and Parmesan cheese, if desired.Chopped fresh parsley (optional) (for garnish) | Grated Parmesan cheese (optional) (for garnish)
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
