Kapamás is a way of cooking any kind of meat, poultry or seafood, cut into small pieces and braising it slowly in tomatoes and spices in a covered pot—similar to kokkinistá.
Kotópoulo kapamá (Κοτόπουλο Καπαμά) is one of those dishes you are more likely to see in a Greek home than in a restaurant. Sometimes called ‘cinnamon chicken’, pieces (usually just the legs and thighs) are braised in a rich sauce of cinnamon, onions, garlic, tomatoes, tomato paste, olive oil, oregano, and pepper flakes, then served on top of pasta with a sprinkling of fresh parsley and grated kefalotyri. Also known as kotó kapamá.
Also see kapamás, a speciality of Rhodes.
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