Greek Chicken Kapama
Warm your kitchen with the rich, savory aromas of Greek Chicken Kapama, a classic dish that masterfully balances bold Mediterranean flavors. This comforting one-pot recipe features tender, bone-in chicken pieces simmered in a fragrant tomato-based sauce delicately infused with cinnamon, allspice, and a hint of red wine. Perfectly suited for weeknight dinners or special occasions, this hearty dish can be served over fluffy rice or tender orzo pasta, topped with a sprinkle of grated kefalotyri or Parmesan cheese for an authentic Greek flourish. Ready in just over an hour, this recipe is an irresistible blend of simplicity and sophistication, bringing traditional Greek flavor to your table. Ideal keywords: "Greek Chicken Kapama recipe," "Greek braised chicken," "Mediterranean chicken dish," "easy one-pot Greek recipe."
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Recipe Information
Ingredients
- 3 pounds bone-in chicken pieces (thighs, drumsticks, or a whole chicken cut into pieces)
- 4 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 4 cloves garlic cloves, minced
- 28 ounces canned crushed tomatoes
- 1 cinnamon stick
- 0.5 teaspoons ground cinnamon
- 0.25 teaspoons ground allspice
- 1 cup chicken stock or water
- 0.5 cups red wine
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 1.5 cups short-grain rice, or orzo pasta (optional)
- 0.5 cups grated kefalotyri or Parmesan cheese (optional, for serving)
Instructions
Heat 4 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat.
Pat the chicken pieces dry with paper towels and season with salt and pepper. Add the chicken to the pot and brown on all sides, about 5-6 minutes per side. Work in batches if necessary to avoid overcrowding. Once browned, remove the chicken from the pot and set it aside.
In the same pot, add the chopped onion. Sauté for 3-4 minutes until softened and translucent.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the crushed tomatoes, cinnamon stick, ground cinnamon, ground allspice, chicken stock (or water), and red wine. Bring the mixture to a simmer.
Return the browned chicken pieces to the pot, ensuring they are partially submerged in the sauce. Cover the pot, reduce the heat to low, and simmer for 45 minutes, or until the chicken is tender and fully cooked through.
Taste and adjust the seasoning with additional salt and pepper as needed.
If serving with rice or orzo pasta, prepare it according to the package instructions while the chicken cooks.
Serve the chicken and sauce over rice or orzo, if desired. Sprinkle with grated kefalotyri or Parmesan cheese before serving for an authentic finishing touch.
Nutrition Facts
Calories |
745 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.1 g | 59% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 193 mg | 64% | |
| Sodium | 944 mg | 41% | |
| Total Carbohydrate | 26.9 g | 10% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 6.7 g | ||
| Protein | 47.6 g | 95% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 182 mg | 14% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 833 mg | 18% | |
*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.
