Chicken Braised (Kotópoulo Kapama)

Braised Chicken Simmered in Tomato Sauce

(Kotópoulo Kapama)

 


 

 

Cook: 60 min

 

Prep: 8-10 min

 

Serves: 4-5

 

8 chicken thighs with skin on

1/2 cup red wine

4 tablespoons olive oil

1 onion, chopped

2 garlic cloves, minced

1 tablespoon tomato paste with 1/4 cup water

1 28-ounce can tomatoes, crushed

1 large cinnamon stick

Salt and pepper to taste

 

 

 

Wipe chicken thighs dry with a paper towel. Heat olive oil in a large sauce pan over medium heat. Brown chicken on each side for 3-4 minutes in the hot oil. Set chicken aside. In same sauce pan, sauté onions for 3-4 minutes; then add garlic and sauté for about a minute. Add 1 tablespoon tomato paste, diluted in ¼ cup water, to the onions and garlic and sauté another 1-2 minutes. Stir in wine and tomatoes and add a large cinnamon stick. Add chicken back into the tomato mixture and bring to a boil. Once boiling, cover and simmer for about 1 hour until chicken is tender and the sauce is thick. Chicken should be cooked to a minimum of 1650F. Season with salt and pepper. Serve chicken with sauce over risotto. 

Tips:

  1. Wipe chicken dry before braising; moisture may prevent the browning process resulting in soggy chicken.
  2. Sauté onion first for about 3-4 minutes and then sauté garlic for another minute.  The garlic cooks faster and sautéing the onion first prevents the garlic from burning.
  3. May use tomatoes, tomato puree or crushed tomatoes to give the sauce more texture. If fresh tomatoes are used, they will need to have the skin and seeds removed.

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