Chicken Kapama Recipes

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.

Steps:

• Marinate chicken in salt, pepper and lemon juice for a few hours. Remove from marinade and pat dry.
• Heat oil in a dutch oven or heavy pot. Brown chicken, in batches if necessary. Remove and set aside.
• Deglaze pot with red wine, then add cinnamon and bay leaf, tomato sauce, and chicken. If needed, top up with a small amount of wine and/or water to cover chicken.
• Cover and simmer on low for 1-2 hours.
• When the chicken is extremely tender, remove from the pot. Also remove cinnamon and bay leaf.
• With pot uncovered, reduce the remaining sauce to desired consistency.
• Serve chicken and sauce over pasta or orzo, sprinkled with mizithra.

Steps:

• Sauté onion, garlic, celery and butter 'till tender.
• Add tomatoes, tomato paste, water, parsley, red pepper, garlic powder, oregano, black pepper, cinnamon and red wine.
• Then add giblets.
• Brown chicken and add to sauce.
• Simmer for 2-3 hours.
• -----------For the pasta --------------.
• Boil ziti aldente.
• Brown butter.
• Layer parmesan cheese and butter then bake for 15 minutes.

Steps:

• Arrange chicken in single layer in baking dish.
• Cover with lemon juice, salt and pepper.
• Let stand at room temperature 1 hour, turning occasionally.
• Heat oil with butter in heavy large skillet over medium-high heat.
• Drain chicken and pat dry.
• Brown in batches;return to baking dish.
• Tie all spices in cheesecloth.
• Stir tomatoes, water,wine and tomato paste into same skillet, scraping up brown bits.
• Add spice bag; reduce heat to medium and cook until sauce thickens, stirring occasionally, 40 minutes.
• Preheat oven to 350 degrees.
• Pour tomato mixture over chicken;cover with foil.
• Bake until chicken is tender, about 40 minutes.
• Discard spice bag and serve.

Steps:

• Arrange chicken in single layer in baking dish.
• Cover with lemon juice and salt and pepper.
• Let stand at room temperature 1 hour, turning occasionally.
• Combine all the remaining ingredients in a large saucepan.
• Bring to a boil over medium heat and cook until sauce thickens, stirring occasionally, 40 minutes.
• Heat oil with butter in large skillet over medium-high heat.
• Drain chicken and pat dry; brown on all sides.
• Return to baking dish.
• Preheat oven to 350F.
• Pour sauce over chicken, cover with foil.
• Bake until chicken is tender, about 40 minutes.
• Discard spices and serve.
• The sauce is excellent and lends itself to this dish being served with buttered pasta (penne or rigatoni would be good).