Chicken Kapama Using Chick Breasts Mixed with Macaroni Kota Ka
Indulge in the rich, aromatic flavors of Chicken Kapama Using Chick Breasts Mixed with Macaroni Kota Ka, a comforting one-pan dish blending tender chicken breasts with a warmly spiced tomato sauce and al dente macaroni. Infused with cinnamon, allspice, and nutmeg, this Greek-inspired recipe boasts a perfect balance of savory and sweet notes. The slow simmering of the chicken in a fragrant sauce ensures juicy, flavorful bites, while the incorporation of dried macaroni allows the pasta to soak up every drop of the luscious broth. Finished with a sprinkle of grated Parmesan and fresh parsley, this family-friendly meal is as hearty as it is flavorful. With just 15 minutes of prep and minimal cleanup, it’s an ideal weeknight dinner that whisks you away to the Mediterranean in every bite!
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 4 cloves garlic cloves, minced
- 1 piece cinnamon stick
- 0.5 teaspoons ground allspice
- 0.25 teaspoons ground nutmeg
- 15 ounces canned crushed tomatoes
- 2 cups chicken broth
- 2 cups dried macaroni
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 0.5 cups grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
Instructions
Season the chicken breasts with salt and black pepper on both sides.
Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat.
Sear the chicken breasts in the hot oil until golden brown on both sides, about 3–4 minutes per side, then remove them and set aside.
In the same skillet, add the chopped onion and sauté until softened and translucent, about 5 minutes.
Add the minced garlic, cinnamon stick, ground allspice, and nutmeg, cooking for 1 minute until fragrant.
Stir in the crushed tomatoes and chicken broth, scraping the bottom of the skillet to release any browned bits.
Return the chicken breasts to the skillet, ensuring they are partially submerged in the sauce. Bring to a simmer, cover, and cook for 20 minutes on low heat.
After 20 minutes, remove the cinnamon stick and carefully stir in the dried macaroni.
Cover and cook for another 12–15 minutes, stirring occasionally, until the macaroni is tender and the sauce is thickened.
Taste and adjust the seasoning with additional salt or pepper if needed.
Serve hot, garnished with grated Parmesan cheese and fresh parsley.
Nutrition Facts
Calories |
3447 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.0 g | 94% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 612 mg | 204% | |
| Sodium | 5230 mg | 227% | |
| Total Carbohydrate | 386.0 g | 140% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 37.4 g | ||
| Protein | 302.6 g | 605% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 848 mg | 65% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 3200 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
