Spaghetti Con Pollo Central American Chicken and Spaghetti
Transport your taste buds to Latin America with Spaghetti Con Pollo, a hearty Central American twist on classic chicken and spaghetti. This comforting one-pot meal combines tender, shredded chicken thighs simmered in a richly spiced tomato sauce infused with cumin, paprika, and oregano. The sauce, made with caramelized tomato paste, sautéed onions, bell peppers, and garlic, beautifully coats every strand of al dente spaghetti for a flavor-packed dish. Garnished with fresh parsley, this recipe is perfect for family dinners and is ready in just over an hour, making it ideal for weeknight indulgence or weekend feasts. Serve this crowd-pleaser piping hot and savor the fusion of vibrant spices and savory chicken in every forkful!
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Recipe Information
Ingredients
- 1 pound spaghetti
- 1.5 pounds chicken thighs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 medium bell pepper, finely chopped
- 3 units garlic cloves, minced
- 3 tablespoons tomato paste
- 14.5 ounces diced tomatoes (canned)
- 2 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1 unit bay leaf
- 0.25 cup fresh parsley, chopped
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain and set aside.
Season the chicken thighs with salt and black pepper on both sides.
In a large, deep skillet or pot, heat the olive oil over medium heat. Add the chicken thighs in batches and brown them on both sides, about 4-5 minutes per side. Remove the chicken from the skillet and set aside.
In the same skillet, add the chopped onion and bell pepper. Cook until softened, about 5 minutes. Add the minced garlic and cook for another minute.
Stir in the tomato paste and cook for 2 minutes, allowing it to caramelize slightly. Add the diced tomatoes, chicken broth, cumin, paprika, oregano, and bay leaf. Stir to combine.
Return the browned chicken thighs to the skillet. Cover with a lid and let simmer over medium-low heat for 30 minutes, or until the chicken is fully cooked and tender.
Remove the chicken from the skillet and shred it into bite-sized pieces using two forks. Discard any bones, if applicable.
Add the shredded chicken back to the sauce and toss to combine. Discard the bay leaf.
Add the cooked spaghetti to the sauce and toss until the pasta is well coated and heated through.
Taste and adjust seasoning with more salt or pepper if needed.
Serve warm, garnished with chopped parsley for freshness.
Nutrition Facts
Calories |
2687 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.8 g | 141% | |
| Saturated Fat | 27.5 g | 138% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 640 mg | 213% | |
| Sodium | 4858 mg | 211% | |
| Total Carbohydrate | 198.8 g | 72% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 35.4 g | ||
| Protein | 221.8 g | 444% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 486 mg | 37% | |
| Iron | 25.4 mg | 141% | |
| Potassium | 4646 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
