In this traditional recipe unique to the Aegean region, chicken, onion, and rice are slow-cooked together in the same pot, absorbing each other's flavor. Kapama, served with the chicken pieces separated and the special broth poured over them, is one of the surprising flavors for guest tables.
Start simmering the chicken leg pieces in hot water in a large pot together with coarsely chopped onion, cinnamon, cloves, and salt.
Cover with a lid and cook over low heat until the chicken is tender, skimming off the foam occasionally.
Drain the washed rice and add it to the chicken broth, add the vegetable oil, and cook until the rice has absorbed the liquid.
Separate the chicken pieces and place them on top of the rice pilaf, then serve hot together with the remaining broth.
Important: if you add the rice to the chicken broth too early, it may overcook and turn mushy; add it during the final part of cooking. Note: if the lid isn't sealed tightly, steam will escape and the chicken and rice may end up dry.
If you add a few cloves and a cinnamon stick to the kapama's cooking liquid, you get a lightly spiced aroma typical of the Aegean style. Placing a few sprigs of fresh dill at the edge of the serving plate completes the presentation.
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