Chicken Kapama
Monday February 1, 2010 12:43 PM
- 1 whole chicken cut up or 3 lb. boneless skinless chicken breasts
- salt and pepper to taste
- 1/4 tsp. ground cinnamon
- 6 Tbs. butter
- 2 cups canned crushed tomatoes
- 1 can 6 oz. tomato paste
- 1 teaspoon sugar
- 1/2 cup water
- 1/4 cup red wine
- 2 or 3 sticks cinnamon
- 1 bay leaf
- 1 cup onions minced
- 1 Tbs. garlic, minced
- 1 cup grated Parmesan (optional, I omit) 2 cups rice
How to prepare:
Sprinkle chicken with salt, pepper and cinnamon. In a Dutch oven, melt 2 Tbs.
butter and brown chicken until golden on all sides. In a bowl combine tomatoes, tomato paste, sugar
and water. Pour mixture over chicken. Add cinnamon sticks and bay leaf. In a medium-sized frying
pan, melt 2 Tbs. butter and saute onions, and garlic until onions are wilted. Add to chicken. Bring
to a boil, cover and simmer until chicken is tender, 50 to 60 minutes. In the last 20 minutes, cook
rice according to package directions. Drain and empty into serving dish.
Brown remaining butter and pour over rice. Place rice on a large serving platter. Place chicken and sauce over rice and sprinkle with grated cheese. Serve with a tossed salad and enjoy!
This is a Greek recipe. Can be cooked in crock pot after chicken is browned and
sauce is ready to simmer.
Shared by:
Laurie, TheBAG
Lady
