Photo of Cat Cora’s pressure cooker stewed Chicken Kapama by WW

Cat Cora’s pressure cooker stewed Chicken Kapama

Smartpoints value per serving
Total Time
55 min
20 min
30 min
Cinnamon gives this dish a uniquely Greek flavor.


raw medium grain brown rice

1 cup(s)

canned chicken broth

2½ cup(s), divided

uncooked boneless skinless chicken breast

2 pound(s)

ground cinnamon

1 tsp

kosher salt

½ tsp

black pepper

¼ tsp

olive oil

1½ Tbsp

uncooked onion(s)

2 large, roughly chopped

garlic clove(s)

3 medium clove(s), minced


2 cup(s)

canned diced tomatoes

14½ oz

canned tomato paste

6 oz

garlic clove(s)

2 medium clove(s), left whole


  1. Cook rice according to package directions, replacing 2 cups cooking water with 2 cups broth.
  2. Meanwhile, sprinkle chicken with cinnamon, salt, and pepper.
  3. Turn pressure cooker to sauté function; heat oil. When hot, brown chicken on all sides, about 5 -7 minutes (brown in batches, if necessary). Remove from cooker; set aside.
  4. Add onions and minced garlic to cooker; sauté until soft, about 3 minutes. Add remaining 1/2 cup broth; scrape browned bits from bottom to deglaze cooker.
  5. Stir in water, diced tomatoes, tomato paste, and whole garlic cloves. Add chicken and its juices to cooker; stir, cover and close pressure cooker. Cook on high pressure for 10 minutes.
  6. When pressure cooking is finished, let sit for 5 minutes and then release the pressure with the manual valve. Pour into a serving dish; shred chicken with two forks in sauce. Serve over rice.
  7. Seving size: 1 c chicken mixture and 1/2 c rice

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