Imagine a dish so aromatic and tender that it transports you straight to the rustic kitchens of Greece with just one bite. Kota Kapama is not just a chicken recipe; it's a sensory journey that combines the warmth of cinnamon, the depth of whole cloves, and the rich, slow-braised magic of traditional Greek cooking. This soul-warming dish promises to elevate your home cooking from ordinary to extraordinary, turning a simple chicken meal into a restaurant-quality experience that will have your family and guests begging for seconds.
Prep Time: 15 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 45 mins
Cuisine: Greek
Serves: 4 servings
Ingredients
- 1 whole chicken, cut into pieces
- 2 onions, chopped
- 4 cloves garlic, minced
- 2 cinnamon sticks
- 5 whole cloves
- 2 cups chicken broth
- Salt and pepper to taste
- Olive oil for cooking
- Fresh parsley for garnish
Instructions
- Prepare the chicken by patting the pieces dry with paper towels and seasoning generously with salt and pepper on all sides.
- Heat olive oil in a large, heavy-bottomed Dutch oven or deep skillet over medium-high heat until shimmering.
- Brown the chicken pieces in batches, ensuring each piece develops a golden-brown crust. This should take about 4-5 minutes per side. Transfer browned chicken to a plate and set aside.
- In the same pan, reduce heat to medium and add chopped onions. Sauté until they become translucent and begin to soften, approximately 5-6 minutes.
- Add minced garlic and cook for an additional 30-45 seconds, being careful not to let the garlic burn.
- Return the browned chicken pieces to the pan, nestling them among the onions.
- Add whole cinnamon sticks and whole cloves to the pan, distributing them evenly.
- Pour chicken broth over the chicken, ensuring the pieces are about two-thirds covered with liquid.
- Bring the liquid to a gentle simmer, then reduce heat to low. Cover the pan and let the chicken braise slowly.
- Cook for approximately 1 hour to 1 hour 15 minutes, or until the chicken is extremely tender and nearly falling off the bone.
- Occasionally check the liquid level and add more broth if needed to prevent burning.
- Once chicken is fully cooked, remove the cinnamon sticks and whole cloves.
- Taste and adjust seasoning with additional salt and pepper if required.
- Transfer chicken to a serving platter and spoon the rich onion and broth mixture over the top.
- Garnish with freshly chopped parsley for a burst of color and freshness.
- Serve hot, traditionally accompanied by rice, orzo, or crusty bread to soak up the flavorful sauce.
Tips
- Choose the Right Chicken: Use a whole chicken cut into pieces for the most authentic flavor and texture. Fresh, high-quality chicken makes a significant difference.
- Patience is Key: The secret to this dish is slow braising. Don't rush the cooking process; let the low, gentle heat work its magic to create incredibly tender meat.
- Browning Matters: Take time to properly brown the chicken pieces before braising. This step develops a deep, rich flavor foundation for the entire dish.
- Spice Distribution: Ensure cinnamon sticks and whole cloves are evenly distributed throughout the pan for consistent, aromatic seasoning.
- Liquid Level Watch: Check the braising liquid periodically to prevent burning. Add more chicken broth if the pan gets too dry.
- Rest and Serve: Let the chicken rest for a few minutes after cooking to allow the juices to redistribute, ensuring maximum tenderness.
- Garnish Generously: Fresh parsley isn't just for looks - it adds a bright, fresh contrast to the rich, warm flavors of the braised chicken.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
