Best Kota Macaronada Chicken Kapama Chicken With Pasta Recipes

EASY CHICKEN KAPAMA

Steps:

• Season chicken well on both sides with salt and pepper and sprinkle with the ground cinnamon. In a large skillet, heat butter and olive oil over medium. Working in batches to avoid overcrowding, cook the chicken until it begins to lightly brown in spots, 2 to 4 minutes per side. Set aside. (If it's not cooked through at this point, that's O.K.)
• Add the onion and the garlic to the skillet and cook until the onion begins to soften and the garlic is fragrant, 2 to 3 minutes. Season with salt.
• Stir in the tomato paste, tomatoes, 1/4 cup water and the cinnamon stick(s). Add the chicken and any residual juices, stir to coat with the sauce and bring to a simmer. Turn heat to medium-low, cover and simmer until the chicken is cooked through and the flavors meld, stirring occasionally, 15 to 20 minutes. Add a few tablespoons water if needed to thin out the sauce. Taste and adjust seasonings to your liking.
• Serve the chicken over buttered egg noodles or orzo, if using, spooning the tomato sauce on top. Top with the herbs and grated cheese, if using.

CHICKEN KAPAMA,USING CHICK. BREASTS, MIXED WITH MACARONI(KOTA KA

Steps:

• Sprinkle chicken with salt and pepper and cinnamon, cut into bite-sized pieces.
• In a large sprayed pot, melt 1/4 c EX.VIRG oil, and saute onions, and garlic until onions are wilted.
• In a sprayed pan combine, tomato pastes, sauces, wine; blend and add blended can tomatoes sugar, orange quarters, cayenne, etc, add chicken and water and pour mixture over chicken. (Add all ingredients not mentioned now,but in the ingedients list).
• In the pan with tomato and spice/wine mixture, Add chicken.
• Bring to a simmer, cover, and simmer until chicken is tender, about 15 minutes, check doneness and TASTE.
• In the last 20 minutes, cook macaroni according to package directions.
• Drain and empty pasta into large bowl, pour sauce w/chicken over macaroni; mix it, and sprinkle with grated cheese; remix.

KOTA MACARONADA - CHICKEN KAPAMA (CHICKEN WITH PASTA)

Steps:

• 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.

GREEK CHICKEN KAPAMA

Steps:

• Sauté onion, garlic, celery and butter 'till tender.
• Add tomatoes, tomato paste, water, parsley, red pepper, garlic powder, oregano, black pepper, cinnamon and red wine.
• Then add giblets.
• Brown chicken and add to sauce.
• Simmer for 2-3 hours.
• -----------For the pasta --------------.
• Boil ziti aldente.
• Brown butter.
• Layer parmesan cheese and butter then bake for 15 minutes.

EASY CHEESY CHICKEN WITH PASTA

Steps:

• Cook the pasta in a large pot of boiling salted water until al dente; drain and place in a large bowl.
• In a saucepan over medium-low heat cook the Velveeta cheese with sour cream and milk until smooth and the cheese has melted.
• Season with black pepper if desired.
• Pour over the cooked pasta.
• Stir in the chicken; mix well to combine.
• Ladle the mixture into bowl and top with Parmesan cheese if desired.

CHICKEN KAPAMA

Steps:

• Arrange chicken in single layer in baking dish.
• Cover with lemon juice and salt and pepper.
• Let stand at room temperature 1 hour, turning occasionally.
• Combine all the remaining ingredients in a large saucepan.
• Bring to a boil over medium heat and cook until sauce thickens, stirring occasionally, 40 minutes.
• Heat oil with butter in large skillet over medium-high heat.
• Drain chicken and pat dry; brown on all sides.
• Return to baking dish.
• Preheat oven to 350°F.
• Pour sauce over chicken, cover with foil.
• Bake until chicken is tender, about 40 minutes.
• Discard spices and serve.
• The sauce is excellent and lends itself to this dish being served with buttered pasta (penne or rigatoni would be good).

BAKED CHICKEN KAPAMA

Steps:

• Arrange chicken in single layer in baking dish.
• Cover with lemon juice, salt and pepper.
• Let stand at room temperature 1 hour, turning occasionally.
• Heat oil with butter in heavy large skillet over medium-high heat.
• Drain chicken and pat dry.
• Brown in batches;return to baking dish.
• Tie all spices in cheesecloth.
• Stir tomatoes, water,wine and tomato paste into same skillet, scraping up brown bits.
• Add spice bag; reduce heat to medium and cook until sauce thickens, stirring occasionally, 40 minutes.
• Preheat oven to 350 degrees.
• Pour tomato mixture over chicken;cover with foil.
• Bake until chicken is tender, about 40 minutes.
• Discard spice bag and serve.

KOTA KAPAMA(CHICKEN STEWED IN WINE, GARLIC, & CINNAMON)

Steps:

• Pat the chicken pieces dry with paper towels so they won't splatter in the pan. Mix the cinnamon, salt and pepper together in a small bowl. Rub the chicken pieces on all sides with mixture. Mince 3 of the garlic cloves, set aside.
• Heat oil in a large, deep, 12" cast iron skillet(or stainless steel, but you want high sides-about 3") over high heat. Don't crowd the pieces in the pan or the chicken will steam rather than brown. If you need to, do in 2 batches.
• Add the chicken to skillet and brown for 4-5 minutes on each side, moving the pieces with a metal spatula so they don't stick to the pan. When the chicken is browned nicely on all sides, remove from skillet and set aside.
• Reduce heat to medium high and add onions and minced garlic. Cook for 3 minutes, stirring constantly, until onions have softemed and are a rich golden brown. Add the wine and scrape the bottom of the pan with a spoon to deglaze, loosening any brown bits.
• When the wine has evaporated, add the water, tomato paste, and remaining 2 whole garlic cloves. Return the chicken to the pan. The liquid should cover about 3/4 of the chicken.
• Reduce heat to low, cover skillet with a lid, and simmer for about 1 hour, or until the chicken is tender and thoroughly cooked. If the sauce gets too thick, thin with a little more water. Taste and adjust seasoning to your taste.
• Great served with buttered noodles, rice, orzo, or macaroni. Sprinkle the grated cheese over the top of each serving. Enjoy!

CHICKEN KAPAMA

Steps:

• Arrange chicken in single layer in baking dish.
• Cover with lemon juice and salt and pepper.
• Let stand at room temperature 1 hour, turning occasionally.
• Combine all the remaining ingredients in a large saucepan.
• Bring to a boil over medium heat and cook until sauce thickens, stirring occasionally, 40 minutes.
• Heat oil with butter in large skillet over medium-high heat.
• Drain chicken and pat dry; brown on all sides.
• Return to baking dish.
• Preheat oven to 350F.
• Pour sauce over chicken, cover with foil.
• Bake until chicken is tender, about 40 minutes.
• Discard spices and serve.
• The sauce is excellent and lends itself to this dish being served with buttered pasta (penne or rigatoni would be good).