Greek Chicken Kapama

1. Sauté onion, garlic, celery and butter 'till tender.

2. Add tomatoes, tomato paste, water, parsley, red pepper, garlic powder, oregano, black pepper, cinnamon and red wine.

3. Then add giblets.

4. Brown chicken and add to sauce.

5. Simmer for 2-3 hours.

6. -----------For the pasta --------------.

Nutrient	Quantity
Total fats	9.3567 g
Protein	180.533 g
Carbohydrates	100.8699 g
Energy	1204.5272 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2118 g
Water	1711.6332 g
Aspartic acid	1.95 g
Calcium, Ca	1661.7483 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0002 g
Lutein + zeaxanthin	644.5123 g
Fiber, total dietary	15.721 g
Fatty acids, total saturated 22:0	0.0002 g
Carotene, beta	3624.3414 g
Niacin	15.8338 mg
Vitamin A, RAE	559.0644 g
Arginine	0.5231 g
Riboflavin	1.4647 mg
Tocopherol, beta	0.0447 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0041 g
Fatty acids, total saturated 20:1	0.0625 g
Glutamic acid	6.0443 g
Sodium, Na	1523.9251 mg
Fatty acids, total saturated 16:1 undifferentiated	0.2 g
Total lipid (fat)	9.3567 g
Manganese, Mn	1.489 mg
Fructose	18.1391 g
Proline	0.2533 g
Fatty acids, total saturated 16:0	1.9564 g
Fatty acids, total saturated 8:0	0.0454 g
Sucrose	2.1146 g
Choline, total	562.5478 mg
Sugars, total	40.6251 g
Serine	0.3913 g
Fatty acids, total saturated 10:0	0.1012 g
Fatty acids, total saturated 18:0	0.7979 g
Fatty acids, total saturated 20:4 undifferentiated	0.3536 g
Vitamin B-6	1.9486 mg
Selenium, Se	160.2093 g
Ash	21.4276 g
Fatty acids, total saturated 18:1 undifferentiated	1.7777 g
Pantothenic acid	0.9144 mg
Phenylalanine	0.4093 g
Copper, Cu	2.7404 mg
Betaine	1.4343 mg
Thiamin	1.2215 mg
Retinol	235.2005 g
Methionine	0.0855 g
Iron, Fe	20.6504 mg
Carbohydrate, by difference	100.8699 g
Phosphorus, P	2098.4171 mg
Folate, total	243.8133 g
Tocopherol, gamma	1.5865 mg
Fatty acids, total saturated 4:0	0.1296 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.1564 g
Lycopene	60394.4772 g
Alanine	0.405 g
Cholesterol	356.0008 mg
Valine	0.3038 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	0.984 g
Glycine	0.316 g
Carotene, alpha	500.9946 g
Glucose (dextrose)	18.5231 g
Fatty acids, total saturated 14:0	0.4237 g
Zinc, Zn	11.4657 mg
Isoleucine	0.2831 g
Maltose	0.476 g
Tocopherol, delta	0.0046 mg
Fatty acids, total saturated 12:0	0.1137 g
Fatty acids, total polyunsaturated	2.0146 g
Fatty acids, total saturated 14:1	0.0001 g
Leucine	0.4089 g
Tocotrienol, alpha	0.1136 mg
Vitamin A, IU	7243.3484 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0816 g
Folate, DFE	243.8133 g
Tryptophan	0.1108 g
Vitamin C, total ascorbic acid	115.8924 mg
Phytosterols	56.9429 mg
Galactose	0.0017 g
Fatty acids, total polyunsaturated 18:1 c	0.0081 g
Fatty acids, total saturated 6:0	0.0769 g
Starch	0.374 g
Tyrosine	0.2134 g
Vitamin B-12	7.68 g
Vitamin K (phylloquinone)	81.1307 g
Fatty acids, total saturated	3.7415 g
Histidine	0.2205 g
Fatty acids, total monounsaturated	2.042 g
Threonine	0.4024 g
Folate, food	243.8133 g
Cryptoxanthin, beta	0.4913 g
Vitamin E (alpha-tocopherol)	13.3111 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.2244 g
Magnesium, Mg	320.0104 mg
Lysine	0.4483 g
Potassium, K	5128.9822 mg
Fatty acids, total polyunsaturated 24:1 c	0.0001 g
Cystine	0.1345 g
Fluoride, F	12.2325 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Butter	0.75 cup	0	0	0
Garlic powder	0.25 teaspoon	2.5653	0.5637	0.0057
Garlic	3 cloves	13.41	2.9754	0.045
Red wine	0.25 cup	0	0	0
Chicken	0	0	0	0
Cinnamon	0.5 teaspoon	0	0	0
Onion	1	64	14.944	0.16
Parmesan cheese	1 cup	296	32	4
Tomato	2 cans	80.4198	17.3796	0.8936
Celery	3	0	0	0
Parsley	1 teaspoon	0.45	0.0791	0.0099
Oregano	0.5 teaspoon	1.325	0.3446	0.0214
black pepper	0.25 teaspoon	1.4432	0.3677	0.0187
Water	2 cups	0	0	0
Tomato paste	1 can	139.4	32.147	0.799
red pepper	0.25 teaspoon	0.3125	0.0688	0.0034
chicken giblet	2	0	0	0
ziti pasta	1.5 1/2	605.2014	0	3.4