Chicken Kapama (Greek Braised Tomato Chicken)

5 from 4 votes

Greek Chicken Kapama braised in cinnamon tomato sauce with browned butter and kefalotiri cheese, served over pasta.

Prep Time15

Cook Time1

Course: dinner, entree

Cuisine: Greek

Keyword: greek tomato chicken

Servings:

Calories: 902kcal

Author: Callie

Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for a few minutes until softened.
Season the chicken with salt and granulated garlic. Add the chicken to the pot with the onions and cook until lightly browned.
Stir in the diced tomatoes, tomato sauce, and tomato paste, and water.
Bring to a gentle boil. Stir in the cinnamon and agave, reduce heat to low, and simmer 30 minutes, stirring occasionally.
While the chicken is simmering in the sauce, in a small pan over medium heat, melt butter. Cook, swirling, it turns a golden brown and the butter smells nutty.
Stir the browned butter into the sauce. Continue simmering for 30 more minutes, until the chicken is tender.
When simmering, don’t cover the pot fully. Keep the lid slightly tilted so steam can escape and the sauce reduces properly.
Stir grated kefalotiri into the sauce just before serving.
For macaronada (optional), cook your spaghetti in salted water until just past al dente. Drain, then toss with browned butter and grated kefalotiri (add a spoon of pasta water to help coat it, if needed).
Plate the buttered, cheesy spaghetti and ladle the chicken and plenty of sauce over top so it blankets the pasta. Top it off with plenty of cheese!

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.