Kota Macaronada - Chicken Kapama (Chicken With Pasta)
I'm always on the lookout for something Greek and delicious sounding. I found this in the September 16, 2008 edition of the Dallas Morning News. This recipe was accompanied by an article stating, "Kathy Naftis of Colleyville, a parishioner at Holy Trinity Greek Orthodox Church in Dallas, says her recipe for Chicken Kapama has been in her family for 100 years." This is her recipe. This pasta, Macaroni No. 2 can be found here:http://www.greekinternetmarket.com/0602-05005.html or at your local Greek market.
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INGREDIENTS
Nutrition- 1
- 1
-
- 1tablespoon butter
- 1⁄4cup olive oil
- 2
- 2(29 ounce) cans tomato sauce
- 1cup red wine
- 1⁄2teaspoon chili flakes
- 1
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DIRECTIONS
- Cut chicken into 8 pieces.
- Remove and discard skin.
- Cover chicken pieces with lemon juice and sprinkle with salt and pepper.
- In a large pot, melt 1 tablespoon butter in ¼ cup olive oil.
- In batches, slightly brown chicken pieces on both sides and reserve.
- Add chopped onions to pot, and cook until translucent.
- Add tomato sauce, wine, chili flakes, cloves and cinnamon sticks to pot, and stir well.
- Return chicken pieces to pot and simmer covered on low for 90 minutes. As chicken finishes simmering, cook a pound of tubular pasta according to directions.
- Drain pasta and have it ready to use when chicken is done.
- Discard cinnamon sticks when ready to serve.
- Pour chicken and sauce mixture over tubular pasta.
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