Easy Chicken Kapama

By Colu Henry

Easy Chicken Kapama
Johnny Miller for The New York Times. Food Stylist: Susan Spungen.
Total Time
40 minutes
Rating
4(1,000)
Comments
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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.

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Ingredients

Yield:4 servings
  • 2pounds boneless, skinless chicken thighs
  • Kosher salt and black pepper
  • 1teaspoon ground cinnamon
  • 2tablespoons unsalted butter
  • 1tablespoon olive oil
  • 1medium yellow onion, thinly sliced
  • 2garlic cloves, thinly sliced
  • 2tablespoons tomato paste
  • 1(14-ounce) can crushed tomatoes
  • 1 to 2cinnamon sticks
  • Buttered egg noodles or orzo, for serving (optional)
  • 2tablespoons fresh herbs, such as Italian parsley and oregano, roughly chopped (optional)
  • Grated kefalotyri cheese or Parmesan, for serving (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

623 calories; 22 grams fat; 7 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 4 grams polyunsaturated fat; 53 grams carbohydrates; 7 grams dietary fiber; 8 grams sugars; 55 grams protein; 1009 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.)

  2. Step 2

    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.

  3. Step 3

    Stir in the tomato paste, tomatoes, ¼ 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.

  4. Step 4

    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.

Ratings

4 out of 5
1,000 user ratings
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Comments

Adam

My wife and I loved this recipe. I would definitely recommend using the cinnamon, it really elevates the dish and differentiates it from other red sauce recipes. My paired it with egg noodles, which worked very well. The next time I make this I will likely cut the chicken thighs into smaller pieces to get more browning on the chicken by increasing the surface area.

Austen

Double the garlic and add a diced tomato along with the onions for a little more texture in the sauce, otherwise this recipe is great. Easy enough for a 20-something to cook and tastes great reheated.

Ally 65

My Greek family has enjoyed this dish for years. After Step 3, remove the chicken from the pot and cook the noodles/orzo in the liquid (you may need to add water). Add chicken back to the pot. Grated kefalotyri or Parmesan when serving, as the recipe calls for, makes this next-level!

Katherine at home

Terrific day of preparation. Just as good as a reheat the next day. We toasted hearty bread slices & spooned extra tomato sauce on top to soak up delicious sauce.

Joanne

Amazing how the cinnamon cuts the acidity of the tomatoes. Ridiculously delicious and easy. The pairing with orzo is perfect.

angela

My Greek aunt always used to add the “ABC’s” of Kapama to the sauce- Allspice, Cinnamon, Bayleaf. A little bit of allspice in the sauce kicks up the depth of flavor a notch. A little squeeze of lemon on the cheese chicken after browning adds a brightness.

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