Cinnamon Tomato Chicken Stew (Kota Kapama)

Chicken Stewed in tomato sauce square photo0

4.67 from 9 votes

Cinnamon Tomato Chicken Stew (Kota Kapama)

This Chicken is Stewed in Tomato Garlic and Cinnamon (Kota Kapama) is a Greek recipe made with chicken braised in tomato sauce, cinnamon, and garlic. A delicious dish that can feed a crowd, therefore perfect for any occasion you need to entertain.

Prep Time10

Cook Time45

Total Time55

Course: Meat and Poultry

Cuisine: Greek

Servings: servings

Calories: 392kcal

Author: Gabriela

Ingredients

3 pounds chicken breast or thighs cut into pieces
½ teaspoon salt
4 tablespoons butter
1 large onion finely chopped
1 garlic head finely chopped
2 pounds canned tomatoes Use crushed tomatoes, or diced
2 cinnamon sticks
½ cup chicken stock or dry white wine

Instructions

Season chicken pieces with salt and pepper.
Melt butter in a large skillet.
Add chicken and brown it on all sides turning it once in a while.
Brown a few pieces at a time. When all are done, set aside.
Add onions and garlic in the butter, stirring until onions are lightly browned.
Add tomatoes from the can with their juice, cinnamon sticks, chicken stock, or wine with more salt and pepper if needed.
When sauce comes to a boil, add the chicken, ensuring that each piece is covered in the sauce.
Cover and reduce heat.
Simmer for another 30 minutes, remove chicken to a platter and spoon the sauce over it.
Serve.

Notes

You can use chicken breast, chicken thighs or chicken legs. The chicken could be boneless or not, skinless or not. If you use pieces that have the skin on, brown them with the skin down first.

Nutrition