Kapama

Ingredients

• •1.5 lb pork shoulder, cut into chunks
• •1 lb chicken thighs, cut into pieces
• •0.5 lb sausage, sliced
• •2 lb sauerkraut, drained
• •1 cup rice
• •1 onion, chopped
• •1 cup red wine
• •2 bay leaves
• •1 tbsp paprika
• •1 tsp black pepper
• •2 tbsp vegetable oil
• •Salt to taste

Steps

1. 1.Preheat the oven to 300°F. Heat the oil in a large pan and brown the pork, chicken, and sausage in batches, then set aside.
2. 2.In the same pan, sauté the onion until softened, then stir in the paprika.
3. 3.In a large clay pot or Dutch oven, spread a layer of sauerkraut on the bottom, then add a layer of the browned meats, a scattering of rice, and a sprinkle of the sautéed onion, bay leaves, and black pepper.
4. 4.Repeat the layers - sauerkraut, meat, rice, onion, spices - until everything is used, finishing with a layer of sauerkraut on top.
5. 5.Pour the red wine evenly over the top, cover tightly (with a lid or a layer of dough sealing the edges, if using a clay pot), and bake for 4-5 hours at 300°F, until the meats are completely tender and falling apart - it's this long, slow, sealed bake, more than any single ingredient, that traditionally defines real kapama.
6. 6.Serve hot straight from the pot.