Koto Kapama (Cinnamon Chicken) Recipe

Name: Koto Kapama (Cinnamon Chicken)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 - 3 lbs chicken, cut into pieces; 1 teaspoon ground cinnamon; 2 teaspoons kosher salt; 1 teaspoon fresh ground black pepper; 5 peeled garlic cloves, minced; 1 1/2 tablespoons extra virgin olive oil; 2 peeled coarsely chopped onions; 1/2 cup dry white wine; 1 cup water; 1 cup chicken stock; 6 ounces tomato paste; 1 tablespoon fresh oregano, chopped

Servings: persons

2 1/2 - 3 lbs chicken, cut into pieces
1 teaspoon ground cinnamon
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
5 peeled garlic cloves, minced
1 1/2 tablespoons extra virgin olive oil
2 peeled coarsely chopped onions
1/2 cup dry white wine
1 cup water
1 cup chicken stock
6 ounces tomato paste
1 tablespoon fresh oregano, chopped

1
Rinse and pat chicken dry with paper towels.
2
Mix the cinnamon, salt, and pepper in a small bowl. Rub the spice mix all over the chicken pieces.
3
Heat the olive oil in a large, deep skillet over high heat. Add chicken to the oil and brown for about four to five minutes on each side, until it is well browned all over. Remove chicken from skillet.
4
Lower heat to medium-high heat. Add the onions and three minced garlic cloves. Cook for about three minutes, stirring constantly, until the onions have softened and are a golden brown.
5
Add the wine. When the wine has evaporated, add the water, chicken stock, tomato paste, oregano, and remaining two garlic cloves. Return the chicken to the pan. The liquid should cover about 3/4 of the chicken pieces.
6
Cover the pot and simmer over low heat for about an hour or until the chicken is tender and thoroughly cooked.
7
Season the finished sauce with salt and pepper to taste. Serve over a bed of quinoa or another favorite grain.

479

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 2 1/2 - 3 lbs chicken, cut into pieces, 1 teaspoon ground cinnamon, 2 teaspoons kosher salt, 1 teaspoon fresh ground black pepper, and more.

Yes, Koto Kapama (Cinnamon Chicken) 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!

Koto Kapama (Cinnamon Chicken)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions