Wednesday, November 10, 2010

Kotopoulo kapama

Or for those of us who don't speak Greek (including myself): 

I made this today and I loved it so much I just had to share it! Unfortunately, I didn't take any pictures during the process but trust me, it is SO TASTY!


1 tsp. salt
1/4 tsp. freshly ground black pepper
1/4 tsp. cinnamon
1 tsp. dry parsley
1/2 tsp. basil
1/4 tsp. oregano
3 Tbsp. lemon juice
1 lb. boneless skinless chicken breast, cut into small pieces
4 Tbsp. butter
2 Tbsp. olive oil
3 cans (14.5 oz.) chopped tomatoes
1 pound thinly shredded cabbage 
1 small onion, chopped
2 cloves garlic, finely minced
4 cups chicken broth
1 tsp. sugar
2/3 Cup Arborio White Rice (or short grained rice)
2 cups croutons
1 cup shredded Parmesan Cheese

1. In a bowl, combine the salt, pepper, cinnamon and lemon juice. Brush this mixture on all sides of the chicken pieces and let stand for 10 minutes.

2. Pat the pieces dry with paper towels and reserve any excess marinade.

3. Heat the butter and oil in a large stock pot and saute the chicken pieces until nicely browned on all sides.

4. Remove the chicken from the pan and keep warm.

5. Add the tomatoes (if you are using fresh), garlic and onion and saute for 1 minute.

6. Add (tomatoes if you are using canned) any excess marinade, the cabbage, broth, parsley, basil, oregano, and sugar and bring to a boil. Simmer vigorously for 7 minutes.

7. Return the chicken to the pan, reduce the heat, cover and simmer 25 minutes. Add the rice and simmer 20 more minutes, until the rice is tender.

8. Serve with croutons and cheese!

Seriously, don't be afraid to try this. It is THAT good. It's a Greek stew and I was a little apprehensive about it at first because of all of the different flavors and ingredients it uses but I loved it! I hope you do too!!! :D


  1. okay reading those ingredients, we'll have to try this! I think it sounds delicious!!! :)



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