Ingredients: |
Ingredients: 2 tbsp olive oil
4 whole chicken legs, or 8 thighs
1 tsp ground cumin
1 large red onion, very finely chopped
2 carrots, peeled and grated
2 cloves garlic, crushed
4 large tomatoes, peeled, seeded, and
very finely chopped
1 1/4 cups / 300 ml Chicken Stock
12 oz / 350 g dried spaghetti
1 ripe avocado (optional)
Salt and freshly ground black pepper
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Directions: |
Directions:Heat the olive oil in a deep, wide saucepan over medium heat. Add the chicken pieces and fry until browned all over. As you turn the chicken pieces, season the cooked side with some salt, pepper, and half the cumin. Once all sides are a deep, golden brown, remove the chicken from the pan.
2
Add the onion and carrots to the pan and fry until lightly caramelized. Add the garlic and cook for a couple more minutes and then add the tomatoes. Turn up the heat slightly and cook for a few more minutes, until the tomatoes have broken down and some of their juices have evaporated. Return the chicken to the pan, sprinkle over the remaining cumin, and pour in the stock. Bring to a boil and then turn the heat down and simmer for 45 minutes, until the sauce is reduced and the meat is almost falling off the bone.
3
Cook the spaghetti according to the packet instructions
4
until cooked. Drain in a colander and return to the saucepan. Strain a ladleful of the chicken cooking liquid and mix it with the pasta, and then divide the pasta among 4 large, shallow bowls. Add the rest of the chicken and sauce.
5
The avocado is optional. If you like, peel, pit, and mash the avocado in a small bowl and season with salt and pepper.
6
Mix it in with the chicken and pasta. |
This recipe for Pollo De Mi Tia Carmela is from