Baked Chicken Kapama Recipe

Name: Baked Chicken Kapama
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 (2 -2 1/2 lb) fryer chickens, quartered; 3/4 cup fresh lemon juice; salt & freshly ground black pepper; 1/2 cup olive oil; 2 tablespoons unsalted butter; 2 small dried red chilies; 1 tablespoon ground allspice; 1 teaspoon dried oregano, crumbled; 1 small cinnamon stick; 6 peppercorns; 3 whole cloves; 2 (1 1/2 lb) cans whole tomatoes, drained and chopped; 1 cup water; 1/2 cup retsina wine or 1/2 cup other dry white wine; 1/4 cup tomato paste

Servings: persons

3 (2 -2 1/2 lb) fryer chickens, quartered
3/4 cup fresh lemon juice
salt & freshly ground black pepper
1/2 cup olive oil
2 tablespoons unsalted butter
2 small dried red chilies
1 tablespoon ground allspice
1 teaspoon dried oregano, crumbled
1 small cinnamon stick
6 peppercorns
3 whole cloves
2 (1 1/2 lb) cans whole tomatoes, drained and chopped
1 cup water
1/2 cup retsina wine or 1/2 cup other dry white wine
1/4 cup tomato paste

1
Arrange chicken in single layer in baking dish.
2
Cover with lemon juice, salt and pepper.
3
Let stand at room temperature 1 hour, turning occasionally.
4
Heat oil with butter in heavy large skillet over medium-high heat.
5
Drain chicken and pat dry.
6
Brown in batches;return to baking dish.
7
Tie all spices in cheesecloth.
8
Stir tomatoes, water,wine and tomato paste into same skillet, scraping up brown bits.
9
Add spice bag; reduce heat to medium and cook until sauce thickens, stirring occasionally, 40 minutes.
10
Preheat oven to 350 degrees.
11
Pour tomato mixture over chicken;cover with foil.
12
Bake until chicken is tender, about 40 minutes.
13
Discard spice bag and serve.

551

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 (2 -2 1/2 lb) fryer chickens, quartered, 3/4 cup fresh lemon juice, salt & freshly ground black pepper, 1/2 cup olive oil, and more.

Yes, Baked Chicken Kapama falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Chicken Kapama

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions