EASY CHICKEN KAPAMA
The traditional version of this Greek-inspired dish calls for a whole chicken to be broken down into parts, then braised in a fragrant, cinnamon-laced tomato sauce. This weeknight version instead calls for boneless, skinless chicken thighs, which are are much less work and less time-consuming to prepare. Like most braised dishes, this one tastes even better once the flavors have had a chance to mingle, so it's an ideal make-ahead meal. Serve it over buttered egg noodles or orzo with a showering of grated Parmesan or Greek kefalotyri cheese.
Provided by Colu Henry
Categories dinner, weekday, poultry, main course
Time 40m
Yield 4 servings
Number Of Ingredients 13
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.
Nutrition Facts : @context http, Calories 414, UnsaturatedFat 10 grams, Carbohydrate 14 grams, Fat 19 grams, Fiber 4 grams, Protein 47 grams, SaturatedFat 7 grams, Sodium 875 milligrams, Sugar 7 grams, TransFat 0 grams
CHICKEN KAPAMA,USING CHICK. BREASTS, MIXED WITH MACARONI(KOTA KA
I made a great tasting dish and substituted chicken breast for a whole chicken. It's a great dish, especially my add ons, if I do say so myself :-) Inspiration/Sources:larry2:, EVELYN/ATHENS, 1STEVE, TERRY GOLDFARB+ "The Complete Book of Greek Cooking." I
Provided by larry 2
Categories Meat
Time 45m
Yield 2-3 serving(s)
Number Of Ingredients 19
Steps:
- Sprinkle chicken with salt and pepper and cinnamon, cut into bite-sized pieces.
- In a large sprayed pot, melt 1/4 c EX.VIRG oil, and saute onions, and garlic until onions are wilted.
- In a sprayed pan combine, tomato pastes, sauces, wine; blend and add blended can tomatoes sugar, orange quarters, cayenne, etc, add chicken and water and pour mixture over chicken. (Add all ingredients not mentioned now,but in the ingedients list).
- In the pan with tomato and spice/wine mixture, Add chicken.
- Bring to a simmer, cover, and simmer until chicken is tender, about 15 minutes, check doneness and TASTE.
- In the last 20 minutes, cook macaroni according to package directions.
- Drain and empty pasta into large bowl, pour sauce w/chicken over macaroni; mix it, and sprinkle with grated cheese; remix.
Nutrition Facts : Calories 2349.6, Fat 48, SaturatedFat 12, Cholesterol 259.8, Sodium 5492.6, Carbohydrate 312.5, Fiber 33.1, Sugar 92, Protein 156.6
KOTA MACARONADA - CHICKEN KAPAMA (CHICKEN WITH PASTA)
I'm always on the lookout for something Greek and delicious sounding. I found this in the September 16, 2008 edition of the Dallas Morning News. This recipe was accompanied by an article stating, "Kathy Naftis of Colleyville, a parishioner at Holy Trinity Greek Orthodox Church in Dallas, says her recipe for Chicken Kapama has been in her family for 100 years." This is her recipe. This pasta, Macaroni No. 2 can be found here:http://www.greekinternetmarket.com/0602-05005.html or at your local Greek market.
Provided by ThatSouthernBelle
Categories Whole Chicken
Time 1h55m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Cut chicken into 8 pieces.
- Remove and discard skin.
- Cover chicken pieces with lemon juice and sprinkle with salt and pepper.
- In a large pot, melt 1 tablespoon butter in ¼ cup olive oil.
- In batches, slightly brown chicken pieces on both sides and reserve.
- Add chopped onions to pot, and cook until translucent.
- Add tomato sauce, wine, chili flakes, cloves and cinnamon sticks to pot, and stir well.
- Return chicken pieces to pot and simmer covered on low for 90 minutes. As chicken finishes simmering, cook a pound of tubular pasta according to directions.
- Drain pasta and have it ready to use when chicken is done.
- Discard cinnamon sticks when ready to serve.
- Pour chicken and sauce mixture over tubular pasta.
Nutrition Facts : Calories 637.1, Fat 27, SaturatedFat 7, Cholesterol 90.1, Sodium 1183.2, Carbohydrate 62.9, Fiber 6, Sugar 11.2, Protein 32
GREEK CHICKEN KAPAMA
This recipe came from my ex wife's Greek Grandmother who ran a Greek resturant in San Diego, California. It is simply out of this world.
Provided by Terry Goldfarb
Categories Whole Chicken
Time 4h
Yield 6 serving(s)
Number Of Ingredients 18
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.
EASY CHEESY CHICKEN WITH PASTA
This is creamy cheesy and really good, not to mention really fast too! you can sub a different pasta for the penne and use cooked turkey in place of chicken.
Provided by Kittencalrecipezazz
Categories Cheese
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Cook the pasta in a large pot of boiling salted water until al dente; drain and place in a large bowl.
- In a saucepan over medium-low heat cook the Velveeta cheese with sour cream and milk until smooth and the cheese has melted.
- Season with black pepper if desired.
- Pour over the cooked pasta.
- Stir in the chicken; mix well to combine.
- Ladle the mixture into bowl and top with Parmesan cheese if desired.
Nutrition Facts : Calories 865.7, Fat 46.4, SaturatedFat 26.7, Cholesterol 198.9, Sodium 1806, Carbohydrate 60.1, Fiber 6.3, Sugar 9.2, Protein 51.7
CHICKEN KAPAMA
Make and share this Chicken Kapama recipe from Food.com.
Provided by evelynathens
Categories < 4 Hours
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 15
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 350°F.
- 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).
Nutrition Facts : Calories 677.7, Fat 51.7, SaturatedFat 13.7, Cholesterol 168.1, Sodium 245.9, Carbohydrate 11, Fiber 2.7, Sugar 6.5, Protein 39.8
BAKED CHICKEN KAPAMA
This Greek chicken dish has an intriguing blend of spices that flavor the tomato sauce for this traditional dish.Meatless Pastitsio pairs well with this dish. Froma February 1984 issue of Bon Appetit that featured A Feast of Heritage Dishes-Greek Dinner for 12.
Provided by Leslie in Texas
Categories Whole Chicken
Time 2h20m
Yield 12 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 672, Fat 42.1, SaturatedFat 11.1, Cholesterol 204.8, Sodium 236.9, Carbohydrate 7.8, Fiber 1.9, Sugar 4.4, Protein 63.5
KOTA KAPAMA(CHICKEN STEWED IN WINE, GARLIC, & CINNAMON)
Cat Cora grew up with a Greek father and mother in Jackson, Miss., then spent time in Skopelos in the Agean islands in Greece. and has restaurants in Northern California. She is also an Iron Chef on Food Network TV. She says as a child she asked for this on her birthday, when she could pick anything she wanted to eat. She loved it so much she would bribe her younger brother to ask for it on his birthday too. From the cookbook Cat Cora;s Kitchen. If you can't find Myzithra cheese you may substitute kefalotyri, parmesan, or pecorino romano.
Provided by Sharon123
Categories Stew
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 11
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!
CHICKEN KAPAMA
Make and share this Chicken Kapama recipe from Food.com.
Provided by evelynathens
Categories Chicken
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 15
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).
Nutrition Facts : Calories 648.7, Fat 48, SaturatedFat 12.7, Cholesterol 162.9, Sodium 241.6, Carbohydrate 11.2, Fiber 2.8, Sugar 6.5, Protein 40.7
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