Chicken Kapama recipe???

[Skippy123]

So this restaurant I like makes this wonderful dish (very comfort food); it is a Greek dish with chicken, a slight flavor of cinnamon and some spaghetti and it is delicious!! I did some googling but I don't find a recipe that looks like many people love it (lots of good reviews) so I was just thinking I would take the chance to see if anyone has a family recipe for Chicken Kapama? thanks! I am guessing I won't get any but maybe. . .

 

[Skippy123]

anyone?

 

[ame]

I have never heard of that but MAN that sounds good.

 

[MichelleCarmen]

Nope, haven't heard of it, but if you try one out and love it, be sure to post the recipe. I'm always looking for new chicken recipes!

Maybe we should start a chicken recipe thread!

 

[Skippy123]

I have never heard of that but MAN that sounds good.

oh Ame is is incredibly delicious!!! The chicken falls off the bone. maybe I will just try one of the recipes; there are a few versions but not a reviews for feedback when I found them.

MC, will do, and yes do it because I have a really good chicken recipe to add

 

[MichelleCarmen]

I have never heard of that but MAN that sounds good.

oh Ame is is incredibly delicious!!! The chicken falls off the bone. maybe I will just try one of the recipes; there are a few versions but not a reviews for feedback when I found them.

MC, will do, and yes do it because I have a really good chicken recipe to add

mmmm...I am so hungry right now! lol

How do you usually cook your chicken? My two ways are crockpot & grilling... Sometimes I grill in the middle of winter!

 

[Ximena]

Hi,
De-lurking to say that Kapama will vary by region

Kotopoulo Kapama

8 chicken pieces [2 quarters, 2 wings and 2 breasts split in half, about 4 lbs]
1 1/2 ts salt
1 ts pepper
1 ts oregano
3 Tb olive oil
1 medium onion, chopped
1 Tb fresh garlic, minced [3 large cloves]
1-1/4 C chicken or vegetable stock
2 C peeled/crushed tomatoes
1 large bay leaf
1-3 " cinnamon stick
2 whole cloves
1 ts honey [or to taste]

Rinse and pat dry chicken pieces with paper towels.
Rub salt, pepper and oregano between your fingers to break up the oregano. Sprinkle the seasoning on both sides of the chicken. Set aside.
Heat olive oil in a large Dutch oven over medium high heat. Add garlic and onion and cook for a minute. Remove and set aside.
Add chicken pieces and brown on both sides. You may need to do this in two batches depending upon the size of the pot.
Transfer to a platter [at this point, I remove skin from quarters and breasts ].
Pour in the stock and scrape the brown bits off the bottom with a wooden spoon. Add the crushed tomatoes, bay leaf, cinnamon stick, cloves, honey, reserved onion mixture, browned quarters and wings.
Simmer on low for 45-50 minutes or until tender, covered.
Return breasts to Dutch oven and simmer for an additional 15-20 minutes or until cooked through but still tender, covered.
Fish out bay leaf and cloves. Serve with orzo, pasta or lots of crusty bread.

-For a deep-red sauce, add 2 Tb tomato paste.
-Cook over a low heat, too much stirring will cause pieces to break up.
-I like to add a cup of chopped pumpkin this time of year, it will disappear but it's yummy.
-Yaya used to add 1Tb of fresh lemon juice to the dish, mother and I rarely do.
-For entertaining, I use 4 lbs skinless/bone-in thighs and de-glaze the pan with good wine instead of stock

 

[Natylad]

Hi,
De-lurking to say that Kapama will vary by region

Kotopoulo Kapama

8 chicken pieces [2 quarters, 2 wings and 2 breasts split in half, about 4 lbs]
1 1/2 ts salt
1 ts pepper
1 ts oregano
3 Tb olive oil
1 medium onion, chopped
1 Tb fresh garlic, minced [3 large cloves]
1-1/4 C chicken or vegetable stock
2 C peeled/crushed tomatoes
1 large bay leaf
1-3 " cinnamon stick
2 whole cloves
1 ts honey [or to taste]

Rinse and pat dry chicken pieces with paper towels.
Rub salt, pepper and oregano between your fingers to break up the oregano. Sprinkle the seasoning on both sides of the chicken. Set aside.
Heat olive oil in a large Dutch oven over medium high heat. Add garlic and onion and cook for a minute. Remove and set aside.
Add chicken pieces and brown on both sides. You may need to do this in two batches depending upon the size of the pot.
Transfer to a platter [at this point, I remove skin from quarters and breasts ].
Pour in the stock and scrape the brown bits off the bottom with a wooden spoon. Add the crushed tomatoes, bay leaf, cinnamon stick, cloves, honey, reserved onion mixture, browned quarters and wings.
Simmer on low for 45-50 minutes or until tender, covered.
Return breasts to Dutch oven and simmer for an additional 15-20 minutes or until cooked through but still tender, covered.
Fish out bay leaf and cloves. Serve with orzo, pasta or lots of crusty bread.

-For a deep-red sauce, add 2 Tb tomato paste.
-Cook over a low heat, too much stirring will cause pieces to break up.
-I like to add a cup of chopped pumpkin this time of year, it will disappear but it's yummy.
-Yaya used to add 1Tb of fresh lemon juice to the dish, mother and I rarely do.
-For entertaining, I use 4 lbs skinless/bone-in thighs and de-glaze the pan with good wine instead of stock

Yup...this is how my mom and grandmom are cooking chicken kapama and they come from Pylos Messinia. I don't know whether the recipe differs in other areas of Greece...Yum, yum Ximena...

 

[Skippy123]

Yaaaaay!!!! THANK YOU Nothing better than a family recipe!

 

[partgypsy]

My Dad makes a baked chicken dish with cinnamon flavored tomato sauce, but I had never heard him refer to it with a specific name. He usually serves it on a bed of orzo.

Now I want to make it!

 

[Lulie]

Oh my, we rarely see family recipes posted on boards. On my way to the store, will report later...thanks!

 

[Skippy123]

Oh my, we rarely see family recipes posted on boards. On my way to the store, will report later...thanks!

yes, please do!!! I made another chicken dish tonight (by request) but next time I am making it!

 

[Lulie]

Great Recipe!
Warning: Sauce is delicious, caught DH wiping last bit of sauce left in the pot with bread before washing
I have plans to make this dish next week using skinless/bone-in thighs [I thought I didn't like dark meat ] and a full 28 oz can of crushed tomatoes...that's about 3 cups so I'll have to adjust garlic, cinnamon, oregano and honey just a bit.

THANK YOU Ximena!!!!

 

[movie zombie]

good grief, i'm hungry and its only 848a! that recipe sounds great!

 

[AGBF]

Skippy, it was so very smart of you to come here and ask for a family recipe and Ximena it was so generous of you to share your family's recipe with us! I may have to try this, too, sometime when I have a more receptive audience than just my daughter to eat it..that is, for an extended family event! What a lovely thread this is!

Hugs all around for giving me a homey feeling!
Deb

 

[Skippy123]

Great Recipe!
Warning: Sauce is delicious, caught DH wiping last bit of sauce left in the pot with bread before washing
I have plans to make this dish next week using skinless/bone-in thighs [I thought I didn't like dark meat ] and a full 28 oz can of crushed tomatoes...that's about 3 cups so I'll have to adjust garlic, cinnamon, oregano and honey just a bit.

THANK YOU Ximena!!!!

that is why I wanted the recipe!!! IT IS DELICIOUS!!!! the sauce is amazing and not just tomatoes and chicken recipe this is a special recipe! Yes thank you Ximena; I can't wait to try it! I am glad you posted here Lulie. Did you use the broth version or the wine? just curious!

Deb, if you try it, I want to know what you think. You won't find this recipe on the Food Network website, it is pretty special. very delicious. At most Greek restaurants I have not seen it but this small mom and pop Greek restaurant they serve it as a special once in awhile which is something I get when they feature it!

 

[Lulie]

I used a splash of white wine, maybe 1/4C? and 1 C vegetable stock. DH lived in Kalymnos for 8 years, he said it was often served over chickpeas and fresh bread

 

[CJ2008]

I am not a cook at all but this sounds so delicious and seems fairly easy to make, I am so tempted to try it! So glad you asked Skippy and thank you Ximena for sharing!

I don't have a Dutch oven though what could I use instead?

(Edited to add the many auto correct mistakes I didn't realize I had made!)

 

[AGBF]

So this restaurant I like makes this wonderful dish (very comfort food); it is a Greek dish with chicken, a slight flavor of cinnamon and some spaghetti and it is delicious!! I did some googling but I don't find a recipe that looks like many people love it (lots of good reviews) so I was just thinking I would take the chance to see if anyone has a family recipe for Chicken Kapama? thanks! I am guessing I won't get any but maybe. . .

I started to look for alternative recipes...just for fun. Most used a lot of canned ingredients (for example, Hunt's tomato sauce) and were not at all like the family recipe Ximena provided (i.e. authentic). This one from a blog called, "Mama Flo's Greek Cuisine" is a bit different from Ximena's recipe, but also looks interesting to me, however. It's missing the honey, which is very Greek to me, but it does have lemons!

http://flotitmus.blogspot.com/2011/07/kotopoulo-kapama.html

Deb/AGBF

 

[Skippy123]

I am not a cook at all but this sounds so delicious and seems fairly easy to make, I am so tempted to try it! So glad you asked Skippy and thank you Ximena for sharing!

I don't have a Dutch oven though what could I use instead?

(Edited to add the many auto correct mistakes I didn't realize I had made!)

It looks like Deb posted a recipe below that uses a stock pot? do you have a crock pot? I would use a crock pot.


DEB, thank you!!!!

 

[Saoirse2]

Nice thread, I'm going to try that recipe next weekend
Regarding Dutch Ovens: I use a low profile 5 or 6 qt stainless steel with metal lid/handles for recipes that call for them. I think mine are about 5" tall, great alternative.

 

[Natylad]

Alright...So since we're discussing greek family recipes, i would like to share with you guys the recipe of my mom for chicken in the oven. This food and its smell when it's being cooked at home, brings back some of my most beautiful memories from childhood.The recipe is simple and easy to execute and the result is quite rewarding!
So here it comes:

KOTOPOULO LEMONATO STO FOURNO

You will need:

1 chicken of medium weight cut in pieces, or alternatively, approx. six chicken pieces of your choice (the chicken pieces should be left with the skin while cooking and the skin can be removed at the end).
2 kilos of potatoes, cut in pieces
1 big cup of lemon juice
1 big cup of extra virgin olive oil
4-5 cloves of garlic
oreganon
salt
black pepper

A cooking pan appropriate for oven cooking, approx. 35cm X 30cm big.

Execution:
You turn on the oven to pre-heat (we use electric oven but the gas oven is even better from what i know!), up and down, at approx. 180 degrees centigrade.
In a big bowl, you mix the olive oil, the lemon juice, some salt and pepper, plus, 3 pinches of oreganon. You stir them very well until they mix completely and then you season every piece of chicken individually with salt and pepper and you put it inside this mix. You should turn over the pieces several times, so that they get completely covered all over with the mix. Then you put the pieces in the cooking pan. Next step is to season the potatoes only with salt (no pepper) and then put them in the above mix too and soak them very well until they are also covered all over with it (This preparation of the chicken and potatoes in the specific way, is actually the most important step of the recipe). You remove the potatoes from the mix with a big spoon with holes (i don't know how this utensil is called in english ) and put them in the pan, around the scattered pieces of chicken. You pour the rest of the mix over the entire food and then you cut the cloves of garlic in very small pieces and you scatter them all over the entire pan.
Cover the pan with aluminum foil and with a knife make three or four cuts, so that the steam can get out during the cooking.
Let the food cook covered with the foil for an hour. It is important so that the heat penetrates the chicken and potatoes well inside and they cook well while staying juicy. Then uncover and continue the cooking but at this point you should start turning both the pieces of chicken and the potatoes every half hour. This allows the food to cook very well from all sides without getting burnt or dry.
The cooking process lasts approximately two and a half hours, depending on the oven, how big the food pieces are, etc.
Serve the food with the sauce that's left in the pan, it's so yum-yum!!!

This food goes very well with greek salad and tzatziki. I will give you guys the recipes for those later coz my baby daughter is screaming to me for food
I hope everybody enjoys this as much as my family and i do

 

[AGBF]

Alright...So since we're discussing greek family recipes, i would like to share with you guys the recipe of my mom for chicken in the oven. This food and its smell when it's being cooked at home, brings back some of my most beautiful memories from childhood.The recipe is simple and easy to execute and the result is quite rewarding!
So here it comes:

...

You remove the potatoes from the mix with a big spoon with holes (i don't know how this utensil is called in english )

It's called a slotted spoon, natylad. Thank you so much for the wonderful recipe. I absolutely love recipes that that have lemon and chicken and I also love garlic. Oh...and potatoes! This looks simply divine.

Deb/AGBF

 

[Natylad]

Alright...So since we're discussing greek family recipes, i would like to share with you guys the recipe of my mom for chicken in the oven. This food and its smell when it's being cooked at home, brings back some of my most beautiful memories from childhood.The recipe is simple and easy to execute and the result is quite rewarding!
So here it comes:

...

You remove the potatoes from the mix with a big spoon with holes (i don't know how this utensil is called in english )

It's called a slotted spoon, natylad. Thank you so much for the wonderful recipe. I absolutely love recipes that that have lemon and chicken and I also love garlic. Oh...and potatoes! This looks simply divine.

Deb/AGBF

Slotted spoon! That makes sense! Thanks AGBF!

 

[partgypsy]

Made the dish yesterday (adding the tomato paste) with orzo, and plenty of parmesan and it tasted like I remember (my father is from Kalamata). Even the kids enjoyed it (plates of seconds). Thank you for the recipe!

 

[AGBF]

For several days, since I started to think about the tomato paste/sauce with the chicken in the chicken kapama recipe, I have thought about looking up the recipe for a dish I used to enjoy. It was made by the Greek Cypriot boyfriend of one of my friends. Not knowing how he actually made his own dish, I had tried to recreate it myself (with results that were good enough for me) in the past. This thread inspired me to look at actual Greek recipes, however. The one below looks pretty authentic. I think I should start a Greek section in my recipe binder and add the recipes from this thread-including the one below as well as Ximena's and natylad's-to it!

Deb/AGBF



Fasolakia Yiahni (Green Beans in Tomato Sauce)

Green Beans in Tomato Sauce

Ingredients:

■1 kilo of fresh green beans
■1/4 cup of olive oil
■1 big onion finely chopped
■1-2 cloves of garlic finely chopped
■2 potatoes cut in quarters
■2 zucchinis cut in small pieces (optional)
■4–5 ripe fresh tomatoes peeled and grated
■2 tbsp of tomato paste
■1/2 a cup of fresh parsley finely chopped
■Salt and black pepper to taste
■1–2 cups of water

Method:

■Cut the ends of the beans and with a vegetable peeler remove the strings (if the beans are fresh there should be no strings).
■Wash them in a strainer and leave them to strain.
■Heat the olive oil in a pot and sauté the chopped onion and garlic until translucent.
■Add the grated tomatoes and the tomato paste diluted in 1 cup of hot water.
■Peel the potatoes and cut in quarters or smaller, wash and keep aside.
■Add the beans and the potatoes and mix.
■If you are also using zucchini, cut then about 1-1 1/2 inch long and add them with the beans and potatoes.
■Season with salt and pepper.
■Add enough water to cover the beans and potatoes.
■Bring to boil, cover the pot with the lid, lower the heat and simmer for about 45 minutes, or until potatoes are soft and water has evaporated, leaving a nice sauce.
■Ten minutes before the end mix in the parsley.
■Serve Fasolakia Yiahni (Green Beans in Tomato Sauce) hot and with the sauce.
■Accompany with a salad, lots of fresh bread for dipping in the sauce and feta cheese.


In Cyprus, this kind of food is always accompanied with dry onion cut in quarters.

 

[Natylad]

For several days, since I started to think about the tomato paste/sauce with the chicken in the chicken kapama recipe, I have thought about looking up the recipe for a dish I used to enjoy. It was made by the Greek Cypriot boyfriend of one of my friends. Not knowing how he actually made his own dish, I had tried to recreate it myself (with results that were good enough for me) in the past. This thread inspired me to look at actual Greek recipes, however. The one below looks pretty authentic. I think I should start a Greek section in my recipe binder and add the recipes from this thread-including the one below as well as Ximena's and natylad's-to it!

Deb/AGBF



Fasolakia Yiahni (Green Beans in Tomato Sauce)

Green Beans in Tomato Sauce

Ingredients:

■1 kilo of fresh green beans
■1/4 cup of olive oil
■1 big onion finely chopped
■1-2 cloves of garlic finely chopped
■2 potatoes cut in quarters
■2 zucchinis cut in small pieces (optional)
■4–5 ripe fresh tomatoes peeled and grated
■2 tbsp of tomato paste
■1/2 a cup of fresh parsley finely chopped
■Salt and black pepper to taste
■1–2 cups of water

Method:

■Cut the ends of the beans and with a vegetable peeler remove the strings (if the beans are fresh there should be no strings).
■Wash them in a strainer and leave them to strain.
■Heat the olive oil in a pot and sauté the chopped onion and garlic until translucent.
■Add the grated tomatoes and the tomato paste diluted in 1 cup of hot water.
■Peel the potatoes and cut in quarters or smaller, wash and keep aside.
■Add the beans and the potatoes and mix.
■If you are also using zucchini, cut then about 1-1 1/2 inch long and add them with the beans and potatoes.
■Season with salt and pepper.
■Add enough water to cover the beans and potatoes.
■Bring to boil, cover the pot with the lid, lower the heat and simmer for about 45 minutes, or until potatoes are soft and water has evaporated, leaving a nice sauce.
■Ten minutes before the end mix in the parsley.
■Serve Fasolakia Yiahni (Green Beans in Tomato Sauce) hot and with the sauce.
■Accompany with a salad, lots of fresh bread for dipping in the sauce and feta cheese.


In Cyprus, this kind of food is always accompanied with dry onion cut in quarters.

This is what i had for lunch yesterday!!!

 

[Skippy123]

Deb, my husband loves those green beans when we go to the our favorite Greek restaurant!!! I will have to send him the recipe or surprise him w/the green beans! thanks!

I think it is so AWESOME everyone is sharing their recipes, thanks!!!

 

[partgypsy]

ha ha!
My husband eats green beans quite often (just boiled with some butter on them) so one time I made him the green beans in tomatoes. Now he makes that dish all the time!. Having feta cheese and bread with it makes it. Also if it is for the adults, what I like to do even though it is not authentic, is add a hot pepper to the sauce

 

[Skippy123]

Part Gypsy, you just reminded me! Does anyone have a good pita recipe? or do most just buy from the store?

eta: I just found this recipe! I should try it http://www.thefreshloaf.com/recipes/pitabread