Ají de Gallina con Spaghetti – Spicy Creamy Chicken Spaghetti


  • 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


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.

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