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.