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Greek Style Chicken - Chicken Kapama
I like to use the same size chicken parts, such as all leg quarters or all split chicken breasts, because they cook more evenly. Feel free to use a chicken cut into 8 pieces, but check the breasts and wings earlier; remove them and keep warm while the remaining chicken pieces finish cooking..
Prep Time: 12 minutes
Cook Time: 65 minutes
Total Time: 1 hour 17 minutes
Ingredients:
- 3 to 4 pounds chicken pieces
- salt and pepper to taste
- 1/4 teaspoon ground cinnamon
- 6 tablespoons butter, divided
- 1 tablespoon olive
- 1 can (14.5 ounces) crushed tomatoes
- 1 can (6 ounces) tomato paste
- 1 teaspoon sugar
- 3/4 cup water
- 3 sticks cinnamon
- 1 bay leaf
- 1 cup onions, minced
- 1 tablespoon garlic, minced
- 16 ounces macaroni
- 1 cup grated fresh Parmesan cheese
Instructions:
Sprinkle chicken with salt and pepper and cinnamon. In a Dutch
oven, melt 2 tablespoons of butter with 1 tablespoon of olive oil; brown chicken until golden on all sides. In a bowl combine the tomatoes, tomato paste, sugar, and water and pour mixture over
chicken.
Add cinnamon sticks and bay leaf.
In a medium-sized skillet,
melt 2 tablespoons of butter and saute onions and garlic until onions are wilted. Add
to the
chicken. Bring to a boil; reduce heat to medium low, cover, and simmer until chicken is tender, about 50
to 60 minutes. In the last 15 to 20 minutes, cook macaroni according to
package
directions. Drain and put macaroni in a large serving dish.
Brown remaining
butter and
pour over macaroni.
Place
chicken and sauce over macaroni and sprinkle with grated Parmesan cheese.
Serves 4 to 6
Adapted from: "The Complete Book of Greek Cooking"