Kota Macaronada - Chicken Kapama (Chicken With Pasta)

• 1 whole broiler-fryer chicken (about 3 pounds)
• 1 lemon, Juice of
• kosher salt
• black pepper, ground
• 1 tablespoon butter
• 1/4 cup olive oil
• 2 onions, chopped medium-fine
• 2 (29 ounce) cans tomato sauce
• 1 cup red wine
• 1/2 teaspoon chili flakes
• 6 whole cloves
• 4 cinnamon sticks
• 1 lb tubular pasta, specifically Macaroni No 2 - Misko

1. Cut chicken into 8 pieces.
2. Remove and discard skin.
3. Cover chicken pieces with lemon juice and sprinkle with salt and pepper.
4. In a large pot, melt 1 tablespoon butter in 1/4 cup olive oil.
5. In batches, slightly brown chicken pieces on both sides and reserve.
6. Add chopped onions to pot, and cook until translucent.
7. Add tomato sauce, wine, chili flakes, cloves and cinnamon sticks to pot, and stir well.
8. Return chicken pieces to pot and simmer covered on low for 90 minutes. As chicken finishes simmering, cook a pound of tubular pasta according to directions.
9. Drain pasta and have it ready to use when chicken is done.
10. Discard cinnamon sticks when ready to serve.
11. Pour chicken and sauce mixture over tubular pasta.

chicken, lemon, kosher salt, black pepper, butter, olive oil, onions, tomato sauce, red wine, chili flakes, cloves, cinnamon sticks, tubular pasta

Taken from www.food.com/recipe/kota-macaronada-chicken-kapama-chicken-with-pasta-331191 (may not work)