Delicious Chicken Kapama Recipe – Easy to Follow
Are you someone who loves to host dinner parties and impress your guests with unique and flavorful dishes? Well, look no further than this recipe for Kota Macaronada, also known as Chicken Kapama.
This Greek-inspired dish is a perfect combination of tender chicken and al dente pasta, tossed in a luscious tomato sauce infused with braised cinnamon sticks and whole cloves. The aroma alone will have your guests’ mouths watering before they even take their first bite.
And let me tell you, the flavor does not disappoint. The subtle sweetness of the cinnamon blends perfectly with the tangy tomato sauce, creating a truly unique and delicious taste experience that will leave your guests in awe.
But don’t let the sophisticated combination of flavors fool you – this recipe is actually quite simple to make. With just a handful of ingredients and straightforward instructions, anyone can create this mouthwatering dish in their own home kitchen.
Whether you’re looking to impress your dinner guests or simply want to indulge in a delicious and satisfying meal, this Kota Macaronada recipe is the perfect choice for any occasion. So what are you waiting for? Let’s get started!
Why You’ll Love This Recipe
Do you ever struggle with creating a perfect dinner that satisfies your cravings while also being easy to prepare? Look no further because the Kota Macaronada – Chicken Kapama recipe is here to save the day!
This Greek dish, also known as chicken kapama, is a true comfort food that will leave you feeling warm and satisfied inside. The braised chicken thighs and breast in the tomato sauce mixed with cinnamon sticks and whole cloves make for an incomparable combination of sweet and savory flavors. It’s a perfect meal for cozy nights in, gatherings with friends and family, or really any occasion that calls for hearty yet delicious food.
But what makes this recipe even more special is the pasta. The macaronada pasta adds another layer of flavor and texture, making the dish feel both homely yet sophisticated. Every bite will fill your mouth with a rich sauce and an extraordinary combination of spices.
Furthermore, our recipe provides easy step-by-step instructions that will make cooking a breeze even for those less experienced in the kitchen. With just a handful of ingredients, you can create an exceptional meal that is affordable for anyone without sacrificing taste.
As food connects us all, this recipe pays tribute to Greek cuisine, which is known for its fresh ingredients combed with a multitude of tastes showcasing different spices such as cinnamon sticks or the country’s signature olive oil. And although it comes from Greece’s island of Santorini, its flavors are universally loved that it has been reimagined countless times across countless countries.
In short, if you enjoy satisfying comfort food with added flavors and aroma unique to Greek cuisine, then this dish is definitely worth trying. Don’t hesitate to try our Kota Macaronada – Chicken Kapama recipe- you won’t regret it!
Ingredient List
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Broiler-fryer chicken: You can use chicken breast or thighs, but for best results, use a whole chicken cut into pieces.
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Pasta: I recommend using either orzo pasta or hilopites.
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Olive oil and butter: These will be used to cook the chicken and pasta separately.
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Onions: Use yellow onions, peeled and chopped.
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Tomato sauce: A can of tomato sauce will be added to enhance the flavor of the dish.
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Red wine: This ingredient is optional, but if you decide to add it, it will greatly intensify the flavor of the dish.
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Cinnamon sticks and whole cloves: Use them to season the chicken during cooking, giving it a unique flavor that is characteristic of Kostas Kapama.
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Kosher salt and black pepper: Use kosher salt and black pepper to season your food. Just like wine, they release the flavors of every ingredient they come in contact with.
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Lemon: Slice a lemon into wedges. Its juice will be used to garnish and serve for an additional layer of tangy flavor that perfectly balances the spices used in this dish.
Make sure you have all of these ingredients before starting. Now, let’s dive into making this delicious recipe!
The Recipe How-To
Now that we have all our ingredients ready, I will show you how to make the star of the show: the chicken kapama with pasta. This dish is widely known in Santorini, Greece as kota kapama, but my family calls it kota macaronada. It’s a hearty and flavorful dish that is perfect for impressing your guests at your next dinner party.
Step 1: Cook the Chicken
First things first, you’ll need to cook the chicken. You can use either chicken breast or chicken thighs, but I prefer using a broiler-fryer chicken cut up into pieces. Pat the chicken dry with paper towels and then sprinkle generously with kosher salt and black pepper.
In a deep pot or Dutch oven, heat olive oil over medium-high heat. Add the chicken pieces skin-side down and let it cook until it turns golden brown. Flip the pieces over to cook the other side for about 4-5 minutes. Once both sides have seared, remove the chicken from the pot and set it aside.
Step 2: Sauté Onion and Garlic
In the same pot, melt some butter then add diced onions and minced garlic. Sauté them for a few minutes until they become fragrant and translucent. Make sure to scrape up any browned bits from the bottom of the pot.
Step 3: Add Spices and Liquids
Next, we’ll add some fragrant spices: two whole cinnamon sticks and four whole cloves. Let them cook for about a minute or until they release their aroma.
Afterward, pour in one cup of red wine into the pot and let it simmer for another minute to evaporate some of its alcohol content. Then add a can of tomato sauce, a cup of water and stir well.
Step 4: Add Chicken Back In
Now that our sauce is ready, place the cooked chicken back into the pot with all its juices, skin-side up this time on top of everything else.
Squeeze fresh juice from one lemon all over everything in the pot. Be sure to scrape up any browned bits from the bottom once more using tongs or a wooden spoon.
Step 5: Braise in Oven
Preheat your oven to 350°F. Cover the pot with a lid or aluminum foil and braise it for an hour until tender and fully cooked through.
Step 6: Cook Pasta
While waiting for our chicken kapama to finish braising in the oven, let’s start cooking our pasta. My family traditionally used hilopites{target=”_blank”}, but you can use any pasta you like such as [orzo pasta](https://www.amazon.com/B
Substitutions and Variations
When it comes to cooking, sometimes we don’t have all the ingredients at hand or simply want to put our own twist on things. Here are some substitutions and variations that can be made for the Kota Macaronada recipe:
– Pasta: While orzo pasta is traditionally used in this recipe, feel free to use any kind of small shaped pasta such as hilopites or even spaghetti broken into small pieces.
– Chicken: The original recipe calls for a whole broiler-fryer chicken cut into pieces with bones and skin on. However, if you don’t like working with bone-in chicken, you can substitute for boneless, skinless chicken breasts or thighs.
– Spices: Cinnamon sticks and whole cloves give the dish its characteristic sweet and spicy flavor. If you don’t have either of them, you can use ground cinnamon and ground cloves instead, but be careful with the amounts since they’re more concentrated.
– Wine: Red wine adds depth and acidity to the tomato sauce, but if you don’t have any, chicken or vegetable broth can be used instead.
– Tomato sauce: Any kind of canned tomato sauce works in this recipe. You can even use fresh tomatoes that have been blended into a puree.
– Lemon: The lemon adds brightness and freshness to the dish, but if you don’t have any, lime juice can be used instead.
– Butter and olive oil: While a combination of butter and olive oil gives the dish richness and depth of flavor, you can use just one or the other depending on your preference.
– No pasta: You can make this Kapama Chicken without pasta as well – make it into more of a chicken stew by adding veggies like green beans or potatoes.
Remember that substitutions will affect the overall taste of the dish so it’s important to keep in mind what kind of flavors they’ll bring out. Don’t be afraid to experiment and make this recipe your own!
Serving and Pairing
When it comes to serving kota macaronada, the options are as varied as the flavors in the dish itself. This hearty Greek pasta recipe can be served on its own or with a side of crusty bread to soak up every last bit of sauce. Alternatively, you can pair it with a simple Greek salad to add some fresh vegetables and balance out the richness of the dish.
As for drinks, I highly recommend serving this recipe with a bold red wine such as a Cabernet Sauvignon or Syrah. The complex flavors in the wine will complement the cinnamon and tomato sauce perfectly. For non-alcoholic beverages, try serving iced tea or lemonade for a refreshing alternative.
If you want to add another layer of flavor to this classic Greek chicken stew, sprinkle some crumbled feta cheese over each bowl before serving. The crumbly texture of the cheese works well with the chewy pasta while the tangy flavor pairs perfectly with the sweet and savory notes of cinnamon and cloves.
No matter how you choose to serve kota macaronada chicken kapama, this recipe is sure to delight your taste buds and impress your guests. So go ahead and give it a try – your dinner table will thank you!
Make-Ahead, Storing and Reheating
Preparing a delicious meal like kota macaronada takes time and effort, so it’s always great to have leftovers for future meals. The good news is that this dish can be made ahead of time and stored properly for later consumption.
To make ahead of time: After cooking, allow the chicken kapama to cool down to room temperature. Then, transfer it to an airtight container or a covered baking pan and refrigerate for up to three days. You can also freeze it up to three months.
To reheat: For best results, let the refrigerated chicken kapama sit at room temperature for thirty minutes before reheating. Preheat your oven or a toaster oven at 350°F (175°C). Cover the chicken kapama with foil or a lid and bake for about ten minutes before checking its internal temperature using a food thermometer. The internal temperature should reach 165°F (75°C) before serving.
To store: Make sure to transfer leftovers properly in an airtight container and refrigerate within two hours after cooking. Your leftover chicken kapama should last for up to three days in the refrigerator or up to three months in the freezer if stored properly.
Some dishes may dry out when reheating, but you can avoid this by adding some additional liquid such as chicken stock, tomato sauce, or red wine while reheating. Additionally, you can use various pasta types like hilopites or orzo pasta instead of macaroni if desired.
In summary, making kota macaronada ahead of time is very doable as long as you store them properly afterward. And reheated leftover chicken kapama is just as delicious as its freshly cooked counterpart with proper reheating techniques used.
Tips for Perfect Results
To ensure that your kota macaronada comes out perfectly, here are some tips that I have gathered from my years of experience making this dish.
First and foremost, use high-quality ingredients. This simple yet important step can make a big difference in the flavor of the final product. I recommend using fresh tomatoes for the tomato sauce, as well as organic chicken for the meat. The use of fresh onions and spices such as cinnamon sticks and whole cloves will also boost taste.
Secondly, when cooking any pasta dish, be sure to use plenty of water and add salt to it. You want the pasta to have room to move around freely while it cooks and adding salt enhances the flavor of the pasta. Use kosher salt because it distributes evenly on the surface of the pasta.
Thirdly, don’t overcook your chicken. Overcooked chicken can be dry and tough which is opposite of juicy and tender desired in kota macaronada. So, cook the chicken just until it is no longer pink inside and remove it from heat quickly to avoid overcooking.
Fourthly, simmering this dish on low heat for a longer period produces a more flavorful result than quick cooking on high heat. Investing time on this recipe will bring out its best taste.
Lastly, let your dish rest before serving so you can devour warm yummy goodness- resting helps distribute the flavors equally in all ingredient components making your kota kapama far more delicious!
These simple tips will guarantee that you create an impressive kota macaronada (chicken kapama) with a rich taste reminiscent of a trip through greek cuisine without any fuss.
Bottom Line
In conclusion, the Kota Macaronada – Chicken Kapama Recipe is a delicious and easy-to-make dish that will surely satisfy your cravings. With its Greek-inspired flavors, this dish is perfect for a special occasion or just a cozy night in. The combination of tender chicken pieces cooked in a braised cinnamon and tomato sauce paired with perfectly cooked pasta creates an unforgettable meal that will leave you wanting more.
By following the step-by-step instructions in this recipe article, using the ingredients listed or substituting with your favorite alternatives, and applying the tips for perfect results you can easily prepare this flavorful dish in your own kitchen. Don’t be afraid to experiment with different variations to make it your own signature recipe by trying different pasta options like hilopites or orzo pasta.
Whether you’re hosting a dinner party or just want to prepare a comforting meal for your family or friends, this recipe is definitely worth trying. You won’t regret taking the time to create something delicious that every palette will enjoy. So go ahead, put on some music, pour yourself a glass of red wine, and get cooking with Kota Macaronada – Chicken Kapama Recipe!
Kota Macaronada - Chicken Kapama (Chicken With Pasta) Recipe
Ingredients
- 1 whole broiler-fryer chicken (about 3 pounds)
- 1 lemon, Juice of
- kosher salt
- black pepper, ground
- 1 tablespoon butter
- 1/4 cup olive oil
- 2 onions, chopped medium-fine
- 2 (29 ounce) cans tomato sauce
- 1 cup red wine
- 1/2 teaspoon chili flakes
- 6 whole cloves
- 4 cinnamon sticks
- 1 lb tubular pasta, specifically Macaroni No 2 - Misko
Instructions
- 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.
Your Own Notes
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Anna is a culinary expert who specializes in grilling delicious BBQ dishes. She also enjoys sharing her recipes and experiences with her foodie community on her blog. She’s the total package for any backyard barbecue!