Espagueti con pollo guisado is a weeknight dinner born from Italian spaghetti meeting guisado, the slow-stewed technique of Colombian home cooking. A chicken and tomato sauce, simmered with onion and cumin, is tossed with boiled pasta and finished with fresh cilantro. Getting the sauce to the right thickness takes a bit of skill.
Boil the spaghetti in salted water for two minutes less than the package suggests, then drain.
Sauté the cubed chicken breast in the olive oil with salt and pepper for six minutes, until browned on all sides, then set it aside.
In the same pan, sauté the onion, garlic and red bell pepper until soft, then add the grated tomato and cumin. Return the chicken to the pan and simmer with the lid on over low heat for twenty-five minutes, until the sauce thickens and the chicken is tender.
Toss the boiled spaghetti with the stewed sauce, scatter chopped fresh cilantro over it and serve hot.
Keep the lid on while the chicken simmers in the sauce — cooking it uncovered dries out the meat and reduces the sauce too fast. Allergens: contains wheat (gluten).
Using chicken thigh instead makes the stew juicier and richer; extend the cooking time by five minutes in that case so the meat turns fully tender.
Admin DadaGastro · verified in test kitchenBu tarife henüz yorum yapılmamış. İlk yorumu sen yaz.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.