Kota Macaronada Chicken Kapama Chicken with Pasta
Transport your taste buds to Greece with this irresistible Kota Macaronada Chicken Kapama, a comforting dish of tender, slow-braised chicken nestled in a fragrant spiced tomato sauce and served atop perfectly al dente pasta. This Greek-inspired recipe features bone-in chicken pieces simmered with hints of cinnamon, allspice, nutmeg, and a touch of sweetness, creating a deeply aromatic sauce that pairs beautifully with bucatini or spaghetti. Topped with a generous sprinkle of tangy kefalotyri or Parmesan cheese, this hearty one-pot meal is perfect for cozy family dinners or impressing guests with authentic Mediterranean flavors. Ready in under 90 minutes, it’s a hassle-free way to bring traditional Greek cooking to your kitchen!
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Recipe Information
Ingredients
- 4 pieces Chicken, bone-in pieces (thighs and drumsticks work best)
- 3 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 4 cloves Garlic cloves, minced
- 2 tablespoons Tomato paste
- 400 grams Crushed tomatoes
- 1 stick Cinnamon stick
- 4 berries Allspice berries (or ground allspice)
- 1 leaf Bay leaf
- 0.25 teaspoons Ground nutmeg
- 1 teaspoon Sugar
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 3 cups Chicken broth
- 500 grams Pasta (preferably bucatini or spaghetti)
- 50 grams Grated kefalotyri or Parmesan cheese (for serving)
Instructions
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Season the chicken pieces with salt and black pepper. Add them to the pot and brown them on all sides, about 4-5 minutes per side. Remove the chicken and set aside.
In the same pot, add the chopped onion and cook until softened and translucent, about 5 minutes.
Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.
Stir in the tomato paste and cook for 1 minute, allowing it to caramelize slightly.
Pour in the crushed tomatoes, stirring to combine. Then add the cinnamon stick, allspice berries (or ground allspice), bay leaf, ground nutmeg, and sugar.
Return the browned chicken pieces to the pot. Pour in the chicken broth, ensuring the chicken is mostly submerged. Bring to a simmer.
Reduce the heat to low, cover the pot, and let the chicken braise gently for 45-60 minutes or until fully cooked and tender.
Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain and set aside, reserving a small cup of pasta water.
Once the chicken is done cooking, remove the cinnamon stick and bay leaf from the sauce. If the sauce is too thick, add a little of the reserved pasta water to loosen it to your desired consistency.
Serve the pasta on individual plates or a large serving platter, topping it with the chicken and spooning over generous amounts of the spiced tomato sauce.
Finish with a sprinkle of grated kefalotyri or Parmesan cheese before serving. Enjoy!
Nutrition Facts
Calories |
842 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.8 g | 51% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 180 mg | 60% | |
| Sodium | 1250 mg | 54% | |
| Total Carbohydrate | 53.4 g | 19% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 9.1 g | ||
| Protein | 65.2 g | 130% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 222 mg | 17% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1048 mg | 22% | |
*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.
