Chicken Kapama (Greek Braised Tomato Chicken)

This easy and comforting Greek Chicken Kapama is braised in a rich cinnamon tomato sauce, with browned butter and kefalotiri cheese, then served over Greek-style pasta dish (macaronada). Braising simply means the chicken is first browned, then gently simmered until tender in the flavorful sauce. The result is more than just a meal, it’s pure love, nurtured in the pot and shared at the table.

Chicken Kapama is one of those meals that instantly feels like home, deeply flavorful, and surprisingly super simple to make. The recipe for this delicious dish belongs to my mom, and I was so excited to recreate it. When she once served it to my aunt, the first bite made her turn to my uncle and say “You have to try this, it’s so good it’ll make you cry.” And honestly, she wasn’t wrong.

Chicken Kapama Ingredients

• Chicken (drumsticks and thighs, with skin)
• canned diced tomatoes
• tomato paste
• tomato sauce
• diced onion
• cinnamon
• agave sweetener
• butter
• grated kefalotiri or romano cheese
• olive oil
• salt
• granulated garlic
• macaronada noodles (macaroni noodles)

Directions

1. Sauté the onions.
   Heat olive oil in a large pot. Add the diced onions and sauté for a couple minutes, until softened and fragrant.
2. Brown the chicken.
   Season the chicken with salt and granulated garlic. Add it to the pot with the onions and stir fry for a few minutes, until the skin is lightly browned.
3. Add the tomato base.
   Stir in the diced canned tomatoes, tomato sauce, and tomato paste, plus one can of water (the size of the tomato paste can).
4. Season and simmer.
   Bring everything to a gentle boil. Add the cinnamon and agave. The cinnamon will immediately make the sauce aromatic. Lower the heat, cover, and let the chicken braise, gently simmer in the sauce, for 30 minutes.
5. Enrich with butter.
   In a small pan, melt ¾ of a stick of butter and cook over medium heat until it turns golden brown and nutty. Stir the browned butter into the sauce and continue simmering for another 20–30 minutes, until the chicken is tender.
6. Finish with cheese.
   Just before serving, stir in ⅓ cup of grated kefalotiri cheese. The whole cooking process takes about an hour, you want the chicken tender, but not overcooked.

Make the Macaronada

My mom has always served this dish with macaronada, Greek-style buttered pasta with cheese, traditionally made with Misko No. 2 Greek macaroni noodles and in the recipe card too (the same ones used in pastitsio). If you can’t find them, a thicker pasta with holes like bucatini is a great substitute. Regular spaghetti, rice, or orzo also work well if that’s what you have on hand.

To make macaronada the authentic way, cook the pasta just past al dente so it’s tender but not mushy, then toss it with browned butter and a generous sprinkling of grated kefalotiri cheese.

Chicken Kapama Recipe Prep

To put your recipe together more smoothly, start with these prep steps:

• Grate the kefalotiri cheese (reserve about ⅓ cup for the sauce, plus extra for pasta/serving).
• Dice the onion. For a shortcut, you can pulse the onions in a food processor instead of chopping by hand, just be careful not to overdo it, or they’ll turn mushy.
• Lightly season the chicken with salt and granulated garlic.
• If serving with pasta, rice, or orzo, bring a large pot of salted water to a boil.

Chicken Kapama Recipe Tips

• Skin-on chicken: Leave the skin on while cooking, it adds flavor to the sauce. You can always remove it later, if preferred.
• Browning the butter: Melt the butter slowly and let it turn golden and nutty. This step adds richness to both the sauce and the macaronada.
• Kefalotiri cheese: Kefalotiri is the traditional cheese for this dish and gives the most authentic flavor. If you can’t track it down, Pecorino Romano is the closest substitute with a similar salty, sharp bite; Parmesan works in a pinch.
• Cooking time: The total simmering time should be about an hour. This keeps the chicken tender but not overcooked.
• Note: When simmering, don’t cover the pot fully. Keep the lid slightly tilted to let steam escape and prevent the sauce from becoming too watery.

Make a Meal out of Chicken Kapama

If you’re looking to turn this dish into a full meal, Chicken Kapama pairs beautifully with a crisp Greek salad of tomatoes and cucumbers. Add crusty rustic homemade bread or garlic herb pita bread to soak up the sauce, and roasted vegetables for extra heartiness.

For a classic finish, serve it with a glass of Greek dry red wine such as Agiorgitiko, or even a Merlot.

Greek Chicken Kapama Make Ahead & Storage

Leftover Chicken Kapama can be stored in an airtight container in the fridge for 3–4 days, and the sauce also freezes well. When reheating, warm it gently on the stove so the chicken stays tender. You can also cook some extra pasta or rice to serve alongside it too.

Can I make Greek Chicken Kapama in a slow cooker?

Yes, you can make Chicken Kapama in a slow cooker. For the best results, brown the onions and chicken first, then add everything to the slow cooker. Place the tomato ingredients on the bottom as the base and cook on low for 6–7 hours, or on high for 2–4 hours.

Is there another cheese similar to Kefalotiri?

Yes. Pecorino Romano cheese is the closest substitute if you can’t find kefalotiri. You’ll often have luck finding kefalotiri in the imported cheese section of larger grocery stores, as well as at Mediterranean markets.

Fun Fact: Kapama Trivia

When my cousin was in Greece recently, the family was watching Who Wants to Be a Millionaire? when a question popped up on screen:

“Which dish is also known as Kapama?”
A. Moussaka (eggplant and meat casserole)
B. Pastitsio (baked pasta with béchamel)
C. Kréas kokkinistó (braised meat in tomato sauce)
D. Lahanodolmades (cabbage rolls)

Naturally, the correct answer was C. Kréas kokkinistó, true to the same comforting dish we know and love as Chicken Kapama. Who knows, maybe this recipe could help you win a million one day, too!

More delicious Greek recipes to try!

Turkey Meatballs & Tzatziki

Meatballs (Keftedes) with Lemon Herb Butter Sauce

Dolmades with Avgolemono Sauce

Greek Chicken Marinade

Spanakopita (Greek Spinach Pie)

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