Chicken 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
Scale
- 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.
Find it online: https://classic-recipes.com/chicken-kapama/