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Loading...Capama is a slow-cooked Gaziantep specialty of bone-in chicken nestled under basmati rice with tomatoes, bell peppers, and onions, finished with Aleppo pepper and plenty of butter. Unlike a wet stew, the rice steams above the savory sauce so each grain stays fluffy while the chicken turns tender and aromatic. It is humble home cooking with deep, layered flavors.
Prep Time20 mins
Cook Time55 mins
Total Time75 mins
Servings6
Yield6 servings
Nutrition Facts
Per serving (estimated)
- 510 kcalCalories
- 20 gFat
- 6 gSaturated Fat
- 50 gCarbs
- 3 gFiber
- 4 gSugar
- 33 gProtein
- 700 mgSodium
- 700 mgPotassium
- 80 mgCalcium
- 3 mgIron
- 30 mgVitamin C
- 95 mcgVitamin A
Ingredients
For the chicken
- 3 lbs bone-in chicken thighs and drumsticks
- 2 tbsp olive oil
- 1 tsp kosher salt, divided
- 1 tsp freshly ground black pepper
For the tomato-pepper sauce
- 1 large yellow onion, thinly sliced
- 4 garlic cloves, minced
- 3 ripe tomatoes, grated (about 1 1/2 cups)
- 2 tbsp tomato paste
- 2 green bell peppers, sliced into rings
- 1 tsp Aleppo pepper (pul biber)
- 3 cups hot chicken broth
For the rice layer
- 2 cups long-grain basmati rice
- 1 tsp salt for soaking
- 2 tbsp unsalted butter, cubed
Directions
- Pat the chicken pieces dry and season with 3/4 teaspoon of the salt and the black pepper. Heat the olive oil in a heavy Dutch oven over medium-high and brown the chicken on both sides, about 6 minutes total. Transfer to a plate.
- Reduce the heat to medium and add the sliced onion to the same pot. Cook until softened and lightly golden, about 4 minutes. Stir in the garlic, tomato paste, and Aleppo pepper and cook for 2 minutes until fragrant.
- Add the grated tomatoes, bell pepper rings, and the remaining salt. Return the chicken to the pot and pour in the hot broth. Bring to a gentle simmer, cover, and cook for 25 minutes until the chicken is tender and pulls easily from the bone.
- Meanwhile, soak the rice in warm salted water for 20 minutes, then drain. Parboil the rice in a pot of salted boiling water for 5 minutes until just opaque, drain again, and set aside.
- Spread the parboiled rice in an even layer over the chicken and sauce. Dot the top with the cubed butter, cover the pot tightly, and reduce heat to the lowest setting. Steam undisturbed for 25 to 30 minutes, until the rice is fluffy and all liquid has been absorbed.
- Remove the pot from the heat and let it rest, covered, for 10 minutes so the layers settle. Serve directly from the pot, scooping down through the rice to reveal the tomato-pepper chicken underneath.
Cook’s Notes
- Bone-in, skin-on thighs and drumsticks stay juicier than breasts during the long simmer and add richness to the sauce.
- Tuck a clean kitchen towel between the pot and lid while steaming the rice to absorb condensation and keep the grains separate.
- Aleppo pepper gives Capama its signature sweet-spicy undertone; substitute with 1/2 teaspoon smoked paprika plus 1/4 teaspoon cayenne if needed.
- Char the bell pepper slices over an open flame before layering for a smoky, traditional Gaziantep flavor.
- Reheat leftovers with a splash of broth over low heat, covered, until the rice softens back to fluffy.
