Recipe of the Week:”Chicken Kapama”

Stewed Chicken with Rice


4 chicken thighs

1 can diced tomatoes and slice fresh tomatoes

1 medium onion chopped

3 cloves garlic chopped

1/3 cup Extra Virgin Olive Oil

1 cup brown rice

1/4 cup Lemon juice

1 tsp. cinnamon

3 cups water

Salt, Pepper and dried Oregano

Heat olive oil in pan and saute onions. Sprinkle salt, pepper and oregano on chicken. Brown chicken in oil with onions. Add tomatoes, lemon juice and garlic . Reduce heat and let stew over medium low heat for 25-30 minutes. Add cinnamon and adjust seasoning. Add rice and 3 cups of water. Cook over low heat until rice is tender another 25-30 minutes. Remove from heat and allow to stand for a few minutes before serving.

This recipe was adapted from “Chicken with Rice” and “Stewed Chicken-Kapama”
Hellenic Cuisine by Sts. Constantine and Helen Ladies Society, Detroit MI 1956

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Kitoula

I'm Greek. This is my journal. It's all about food and family.

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