Chicken Kapama
Experience the warm, aromatic flavors of Greece with Chicken Kapama, a comforting one-pot dish simmered to perfection. This traditional recipe features tender, bone-in chicken pieces bathed in a rich tomato sauce infused with cinnamon, allspice, and nutmeg, offering a subtly spiced depth that sets it apart. Balanced with dry red wine, sautéed onions, garlic, and a touch of fresh parsley for garnish, this meal is as visually inviting as it is flavorful. Ideal for family dinners or special occasions, Chicken Kapama pairs beautifully with pasta or rice to soak up every drop of its luxurious sauce. Ready in just over an hour, this hearty dish brings Mediterranean elegance to your table with minimal effort.
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Recipe Information
Ingredients
- 2.5 lbs chicken (bone-in, skin-on, such as thighs or drumsticks)
- 3 tbsp olive oil
- 1 large yellow onion, finely chopped
- 4 cloves garlic cloves, minced
- 1 tsp ground cinnamon
- 0.5 tsp ground allspice
- 0.25 tsp ground nutmeg
- 14 oz canned crushed tomatoes
- 2 cups chicken stock
- 0.5 cup dry red wine
- 1 leaf bay leaf
- 1 tsp salt
- 0.5 tsp ground black pepper
- 2 tbsp fresh parsley, chopped (for garnish)
- 4 cups cooked pasta or rice (optional, for serving)
Instructions
Season the chicken pieces with salt and pepper on all sides.
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Add the chicken in batches, searing each piece for 3-4 minutes per side until golden brown. Remove the chicken and set aside.
In the same pot, add the chopped onion and sauté for 5-7 minutes until softened and translucent.
Add the minced garlic, ground cinnamon, ground allspice, and ground nutmeg to the pot. Cook for 1 minute until fragrant.
Stir in the crushed tomatoes, chicken stock, and dry red wine. Mix well and bring the mixture to a simmer.
Place the seared chicken pieces back into the pot, ensuring they are mostly submerged in the sauce.
Add the bay leaf, and season the sauce with the remaining salt and pepper.
Cover the pot with a lid and reduce the heat to low. Simmer for 45-50 minutes, occasionally stirring, until the chicken is tender and the sauce has thickened.
Remove the bay leaf and taste the sauce, adjusting seasoning if needed.
Serve the Chicken Kapama hot, garnished with fresh parsley, over cooked pasta or rice if desired.
Nutrition Facts
Calories |
4803 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 235.0 g | 301% | |
| Saturated Fat | 56.7 g | 284% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 950 mg | 317% | |
| Sodium | 3921 mg | 170% | |
| Total Carbohydrate | 346.9 g | 126% | |
| Dietary Fiber | 29.0 g | 104% | |
| Total Sugars | 31.3 g | ||
| Protein | 293.5 g | 587% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 441 mg | 34% | |
| Iron | 27.3 mg | 152% | |
| Potassium | 4368 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
