Spicy Chicken Stew "Kapama"
8 servings
80 minutes
Spicy chicken stew 'Kapama' is a fragrant dish inspired by European traditions, especially the cuisine of southern regions. A rich bouquet of spices and the combination of red wine with brandy give it a rich flavor with light fruity and woody notes. Kapama is cozy food that warms the soul. Chicken slowly stewed in thick tomato sauce with cinnamon and cloves becomes incredibly tender, while the sweetness of honey balances the spiciness of the spices. In the past, this dish was often served at holidays and family gatherings, highlighting its special value. Its perfect companions are fresh bread or pasta that soak up the sauce well. The finishing touch is a generous sprinkle of grated Parmesan that adds depth to the flavor. Kapama is a gastronomic journey into the cozy atmosphere of home.
1
First, clean the chicken, remove excess fat, and dry it with paper towels. Heat olive and butter in a large saucepan. Place the chicken pieces skin-side down and fry over medium heat until they turn light brown. Remove the chicken.
- Chicken: 3 kg
- Olive oil: 2 tablespoons
- Clarified butter (ghee): 2 tablespoons
2
Finely chop the onion and sauté it in the remaining chicken fat in a saucepan. Add minced garlic and fry for 1-2 minutes. Then add wine, tomato paste, crushed tomatoes, brandy, honey, a cinnamon stick, cloves, bay leaf, salt and pepper to taste. Bring the sauce to a boil and then simmer for about 5 minutes.
- Onion: 1 piece
- Garlic: 2 cloves
- Red wine: 1.5 glass
- Brandy: 3 tablespoons
- Tomato paste: 2 tablespoons
- Honey: 3 tablespoons
- Cinnamon sticks: 1 piece
- Cloves: 3 pieces
- Bay leaf: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
- Tomatoes: 400 g
3
Return the chicken to the saucepan and cook for about 10 minutes uncovered. Then cover with a lid and simmer on low heat for an hour, stirring occasionally.
- Chicken: 3 kg
4
Sprinkle with grated cheese when serving.
- Grated Parmesan cheese: to taste
