Chicken Kapama with Macaroni: A Flavorful Mediterranean Delight

Ingredients

Localized ingredient list prepared for quick scanning.

• 1.75 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
• salt
• pepper
• 0.25 teaspoon cayenne pepper
• 0.25 cup extra virgin olive oil
• 28 ounce canned stewed tomatoes, well blended
• 12 ounce can tomato paste
• 6 ounce can tomato paste
• 15 ounce can tomato sauce
• 8 ounce can tomato sauce
• 3 teaspoons sugar or sugar substitute
• 1 orange, quartered with peel on
• 1 cup dry red wine
• 0.25 cup water
• 4 cinnamon sticks
• 2 whole cloves
• 3 bay leaves
• 3 cups minced onions (approximately 3 whole onions)
• 16 ounces macaroni, cooked (small size)
• 0.66 cup grated parmesan cheese

Method

Follow the steps in order for the best result.

1. Season the bite-sized chicken pieces with salt, pepper, and cayenne pepper.
2. In a large pot sprayed with cooking spray, heat the extra virgin olive oil over medium heat. Sauté the minced onions until they are softened and translucent.
3. In a separate sprayed pan, combine the tomato pastes, tomato sauces, and red wine. Blend well. Add the blended stewed tomatoes, sugar (or sugar substitute), orange quarters, cinnamon sticks, whole cloves, and bay leaves.
4. Add the seasoned chicken and water to the tomato and spice/wine mixture in the pan. Ensure the chicken is well coated with the sauce.
5. Bring the mixture to a gentle simmer, then cover the pot and allow it to simmer until the chicken is tender and cooked through, approximately 15 minutes. Check for doneness and adjust seasoning to taste.
6. During the last 20 minutes of cooking time, prepare the macaroni according to the package directions. Drain well.
7. In a large bowl, combine the drained macaroni with the chicken and tomato sauce mixture. Mix thoroughly to ensure the macaroni is evenly coated.
8. Sprinkle the grated Parmesan cheese over the macaroni and chicken mixture. Mix again to incorporate the cheese evenly. Serve hot and enjoy!