Easy Chicken Kapama Recipe – richer-tasting dish, suitable for any other special occasion. If you want to escape from the monotonous and sometimes boring steaks of red or meat and their variations, but you still need a meat component in your meal, it is never too late to bet on the traditional chicken kapama.
Kapama is a typical Balkan dish, whose name in Turkish literally means closed. The main component of the kapama is sauerkraut and of course meat. Meat from different animals, mixing white meat with red meat and even more.
In other words, beef, pork, chicken, etc., with the addition of sausage and bacon and whatnot, depending on the chef’s imagination to achieve the perfect taste.
This recipe use only chicken meat. The secret of the recipe is the technique of preparing the dish. A distinctive feature of the recipe is the layering of meat and sauerkraut.
- 1 whole chicken;
- 400 g of raw chicken sausage;
- 150 gr. chicken bacon;
- 1 tsp rice;
- 1 tsp red or white quality wine;
- 5 pcs. Bay leaf;
- 300 ml. cabbage juice.
How То Маке Chicken Kapama
First, prepare all the products so that you can then arrange them in the clay pot. Start with the cabbage, leave about 8 pcs. whole cabbage leaves, and finely chop the remaining cabbage.
In a suitable bowl, mix the chopped sauerkraut with rice, red pepper and black pepper. Cut the chicken into 7-8 pieces. Cut the bacon into thin strips.
Take a large clay casserole, put a few strips of bacon on the bottom, then put 3-4 whole cabbage leaves, on top put the chopped cabbage with the rice and spices, put the chicken pieces, chicken sausage, chicken bacon, bay leaf, black pepper and other spices.
Continue again with chopped cabbage, and again with all kinds of meat and spices, and so on until you run out of products and fill the casserole. Put whole cabbage leaves on top. Pour in the cabbage juice and wine.
Put the casserole in a cold oven (to avoid bursting) at 200 degrees until it boils, then reduce to 150-160 degrees and cook for about 4-5 hours until the dish is ready. To serve, pour the casserole into a large shallow dish and serve this richly flavored dish warm.