Chicken kapama is a popular Greek preparation that is easy enough to enjoy any night of the week. Sliced onions and garlic add flavor to the cinnamon-laced tomato sauce. The dish is fabulous over noodles or rice, or serve it with spaghetti squash, cauliflower rice, or zucchini noodles.
This version is made with boneless chicken thighs, which offer more flavor than chicken breasts. Chicken thighs also stand up to longer cooking times, while chicken breasts can become dry and tasteless. If you choose to use chicken pieces on the bone, add about 20 to 30 minutes to the braising time. Chicken is done when it reaches an internal temperature of 165 F (USDA).
Aside from cutting up the chicken, the only prep necessary is slicing an onion and a few cloves of garlic.
Browning the chicken pieces enhances the flavor and texture and leaves some tasty browned bits on the bottom of the pan.
This recipe makes enough for 4 or 5 people. I use a deep sauté pan to make the recipe, but a Dutch oven or deep skillet would be a great alternative.
Shredded or grated Parmesan cheese and chopped Italian parsley make this an attractive and delicious dish. Serve chicken kapama with hot cooked pasta or rice, or serve it with a low carb alternative like cauliflower rice or spaghetti squash.
PrintChicken Kapama (Greek-Style Braised Chicken)
Chicken kapama makes a delicious meal, which is easy enough to fix on a busy weeknight. It’s flavored with a cinnamon-laced tomato sauce.
- Prep Time: 12 minutes
- Cook Time: 33 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Chicken Thighs, Tomatoes
- Method: Simmer
- Cuisine: Greek
Ingredients
- 2 pounds boneless chicken thighs (without skin)
- Kosher salt
- Black pepper
- 1 teaspoon ground cinnamon
- 2 tablespoons unsalted butter (or ghee)
- 2 tablespoons olive oil
- 1 onion, cut in half and thinly sliced
- 4 cloves garlic, thinly sliced
- 4 tablespoons tomato paste
- 2 14.5-ounce cans diced tomatoes (part stewed tomatoes, if desired)
- 1/2 cup chicken stock (or water)
Instructions
- Dry the chicken thighs with paper towels and cut them into strips or chunks. Sprinkle with kosher salt, pepper, and cinnamon.
- Heat the butter and olive oil in a large skillet over medium heat. When the fat is hot, add the chicken. Cook for about 10 minutes, turning to brown both sides.
- Remove the chicken to a plate and set aside.
- Add the onion to the skillet and cook for 2 minutes. Add the garlic and continue to cook for 1 minute.
- 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.
- 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.
- Serve with thin noodles, orzo, or rice.
