Friday, November 20, 2009

Kota Kapama

Kota (Chicken) Kapama (This dish is one of my absolute favorites)

one 3-4 lb Chicken cut into serving pieces
salt and pepper to taste
1/4 tsp ground cinnamon
6 Tbsp butter
2 C canned crushed tomatoes
1 six oz can tomato paste
1 tsp sugar
3/4 C water
3 sticks cinnamon
1 bay leaf
1 C minced onion
1 Tbsp minced garlic
1 lb macaroni
1 cup grated kefalotiri cheese (My family uses Mizithra or if you prefer familiarity, use Parmesan

Sprinkle chicken with salt, pepper, and cinnamon
Melt 2 tbsp butter in pot and brown chicken until golden on all sides

In a bowl combine tomatoes, tomato paste, sugar, and water and pour over the chicken. Add the cinnamon sticks and bay leaf

In medium size frying pan, melt 2 tbsp butter and saute the garlic and onions until the onions are wilted and add to the chicken

Bring the pot to a boil, cover, and simmer until the chicken is tender, about an hour

Prepare the pasta towards the end so that it is finished about the same time as the chicken.

Lay out pasta on a serving dish, brown the remaining butter and pour over the pasta. My family grates some cheese onto the pasta here.

Place chicken and sauce over the macaroni and sprinkle more cheese over the top.

Beef can be used to replace the chicken, it is no longer Kota Kapama but it is still quite good. Just cut it into serving sized pieces and follow the rest of the instructions.


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