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!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:75 mins

Total Time:90 mins

Servings: 4

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)

Directions

Step 1

Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.

Step 2

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.

Step 3

In the same pot, add the chopped onion and cook until softened and translucent, about 5 minutes.

Step 4

Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.

Step 5

Stir in the tomato paste and cook for 1 minute, allowing it to caramelize slightly.

Step 6

Pour in the crushed tomatoes, stirring to combine. Then add the cinnamon stick, allspice berries (or ground allspice), bay leaf, ground nutmeg, and sugar.

Step 7

Return the browned chicken pieces to the pot. Pour in the chicken broth, ensuring the chicken is mostly submerged. Bring to a simmer.

Step 8

Reduce the heat to low, cover the pot, and let the chicken braise gently for 45-60 minutes or until fully cooked and tender.

Step 9

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.

Step 10

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.

Step 11

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.

Step 12

Finish with a sprinkle of grated kefalotyri or Parmesan cheese before serving. Enjoy!

Nutrition Facts

Serving size	(2292.5g)

Amount per serving	% Daily Value*
Calories	2610.5

Total Fat 117.5g	0%
Saturated Fat 32.6g	0%
Polyunsaturated Fat 4.0g
Cholesterol 422mg	0%
Sodium 5180.6mg	0%
Total Carbohydrate 209.7g	0%
Dietary Fiber 21.6g	0%
Total Sugars 30.1g
Protein 171.8g	0%

Vitamin D 48IU	0%
Calcium 916.8mg	0%
Iron 18.9mg	0%
Potassium 3270.6mg	0%

*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.

Source of Calories

Fat: 40.9%

Protein: 26.6%

Carbs: 32.5%