Ecuadorian Style Spaghetti with Chicken has a unique tomato sauce cooked with succulent dark chicken making this Latin version an unforgettable meal!
As much as the traditional spaghetti with meat sauce was comfort food growing up as a kid, this particular Ecuadorian style dish was and still is one of my ALL-TIME favorite meals created by my grandmother. With its Latin flavors you’ll be amazed what you’re eating is simply spaghetti and chicken.
While my parents raised me in Delaware, their parents [my grandparents] remained in New York. During long holidays and summer breaks from grade school, my sister and I would travel to NY to stay with our grandparents who gladly took us in with open arms. They made sure we were always comfortable and our stomachs were full with every meal they made to our liking. Now, I’m sure you can say the same about your family… “there’s nothing like grandma’s cooking.” Am I right? Because this is exactly how I feel about this dish.
Similar to my mother with a pantry shelf of Barilla® boxes of spaghetti, my grandmother’s kitchen cabinet is just the same! Thus, I too, keep a good supply of Barilla® pastas because on any given day despite the miles between both my mother, grandmother and myself, I want to make sure I can easily whip up a 30-minute meal and take myself back down memory lane with the same taste and comfort growing up in their homes, from my own home.
Be sure to check out Barilla’s® assortment of pastas available at your local grocery and Walmart stores and if you’ve made a pasta dish with your family especially with a mom, aunt or grandmother, I’d love to hear. You can share your experience in the comment widget below.
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Ecuadorian Style Spaghetti with Chicken
- Total Time: 1 hour
- Yield: 8 servings 1x
Description
Ecuadorian Style Spaghetti with Chicken has a unique tomato sauce cooked with succulent dark chicken making this Latin version an unforgettable meal!
Ingredients
- 1 tablespoon vegetable oil
- 1 pound (1 box) Barilla spaghetti
- 1 tablespoon butter
- 1 1/2 teaspoons sazon con culantro y achiote
- 1 small onion, sliced
- 3 medium Roma tomatoes, chopped
- 3 1/2 pounds chicken thighs and legs
- 1 1/2 teaspoons garlic powder
- 1 teaspoon adobo
- 1/2 teaspoon salt (optional)
- 1/8 teaspoon black pepper
- 7.5 ounces tomato sauce
- 1/2 cup milk
- 3 bay leaves
- 6–8 oz. baby bella mushrooms, chopped (optional)
- parmesan cheese, grated for garnishing (optional)
Instructions
- Fill a large pot half full with water over high heat, add oil, cover and set to boil. Once boiling, add spaghetti and cook until al dente, about 10 minutes.
- In a separate pot over medium-high heat, add butter and sazon. Sauté onions and tomatoes until onions become translucent and tomatoes break down.
- Add chicken, garlic, adobo, salt and pepper, cook for 15 to 20 minutes or until chicken is fully cooked in its center. Add tomato sauce, milk, bay leaves and mushrooms, cook for an additional 10 to 15 minutes on a soft boil.
- Serve and garnish with cheese. ENJOY!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Pasta
- Cuisine: Ecuadorian
Recipe credit to my lovely Grandmother.
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This is an excellent recipe! Easy to prepare and so delicious! My Mother in law showed me how to make it but I just couldn’t get it, this recipe was so spot on and my family loved it! Thank you so much for sharing it, Connie
Hi Eleanor,
Yay! I’m so glad you all loved it! It’s one of my favorite chicken recipes and I just made it over the past week.
Thanks for commenting and sharing your experience 🙂