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Boneless Chicken Kapama with Penne Pasta

Boneless Chicken Kapama with Penne Pasta

A Greek-style dish consisting of boneless chicken thighs simmered in a garlic and cinnamon tomato sauce then served over penne pasta.

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servings: 4

total time: 1 hour

added on 05/04/2025

recipe by: Frankie

INGREDIENTS

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Heat the oil in a dutch oven or large pot over medium-high heat.
Generously season the chicken thighs all over with salt & pepper then place the chicken in the pot and sear on both sides, about 4 minutes per side.
Transfer the chicken to a plate and set aside.
Keep the pot over medium-high then add the onion and garlic and cook, stirring often, for about 3 minutes.
Stir in the tomato puree, cinnamon, and crushed red pepper.
Nestle the chicken thighs into the pot and bring the sauce to a boil.
Place a lid on the pot then reduce the heat to medium-low and simmer, stirring occasionally, for 20 minutes.
Take the lid off the pot and continue to cook, uncovered, for 20 more minutes, or until sauce is thickened and chicken is cooked through.
Cook the pasta according to package directions then drain and set aside.
Taste the sauce and season with additional salt & pepper as needed.
Serve the chicken and sauce over the cooked pasta and topped with freshly grated cheese.

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