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–+ servings

Kotopoulo Kapama — Chicken Braised with Cinnamon and Tomato

Kapama is one of the most fragrant and deeply comforting braises in the Greek repertoire — chicken pieces slow-cooked in a tomato sauce perfumed with cinnamon, cloves, and allspice until the sauce is thick, sticky, and extraordinary.
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Course: Main Course
Cuisine: Greek
Servings: 4 servings
Calories: 465kcal

Ingredients

  • 1 whole chicken (3.5 lbs) cut into pieces, or 8 bone-in thighs and drumsticks
  • 1 large onion finely diced
  • 4 garlic cloves minced
  • 1 can (14 oz) crushed tomatoes
  • 1/2 cup dry red wine
  • 1 cinnamon stick
  • 4 whole cloves
  • 4 allspice berries
  • 1 bay leaf
  • 1/2 tsp ground cinnamon
  • 3 tbsp extra-virgin olive oil
  • Salt and cracked black pepper
  • Fresh parsley and grated graviera or kefalotyri cheese to serve

Instructions

  • Season chicken generously with salt and pepper. Brown in olive oil over high heat in a large Dutch oven, skin-side down first, about 4 minutes per side. Remove.
  • Reduce heat to medium. Saute onion until soft and golden, about 7 minutes. Add garlic and cook 1 minute.
  • Deglaze with red wine, scraping up all browned bits. Add crushed tomatoes, cinnamon stick, cloves, allspice, bay leaf, and ground cinnamon.
  • Return chicken to pot, nestling pieces into the sauce. The sauce should come halfway up the chicken.
  • Bring to a simmer, cover, and cook on low for 1 hour until chicken is fall-off-the-bone tender.
  • Remove lid for the last 10 minutes to reduce and thicken the sauce. Serve with freshly grated cheese.

Nutrition

Serving: 1serving | Calories: 465kcal | Protein: 42g | Fat: 28g | Fiber: 2g
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