Ají de Gallina con Spaghetti – Spicy Creamy Chicken Spaghetti

Ingredients

• ½ red onion
• 3 cloves of garlic
• 2 chicken thighs
• 3 tbsp. Uku yellow chili paste
• 200ml chicken broth
• 2 slices of white bread
• 50ml evaporated milk
• 20 g pecan nuts
• ½ tsp. nutmeg
• ½ tsp. dried oregano
• 1 small bunch of parsley
• 250g spaghetti
• Salt to taste

Preparation

Boil the chicken thighs until cooked, and thereafter tear the chicken into strips.

Pour the evaporated milk into a deep plate and soak the bread in it for 5 minutes. Then blend the bread and milk in a blender. Set the mixture aside.

Pour a splash of oil into a pot. When the oil is warm, add onion, garlic, Uku yellow chili paste and fry it for 2-3 minutes. Add chicken broth, the chicken strips, the mix of milk and bread, nutmeg, oregano and parsley. Stir very well and let mix.

Pour pre-boiled spaghetti into the pot, stir well and serve. Decorate with pecan nuts chopped into medium sized pieces.