Description
Ecuadorian Style Spaghetti with Chicken has a unique tomato sauce cooked with succulent dark chicken making this Latin version an unforgettable meal!
Ingredients
Units
Scale
- 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