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Categories:
olive oil onion garlic skinless tomato paste water chicken bouillon salt pepper paprika ground black pepper
Viewed: 84 - Published at: 4 years agoIngredients
- 1/4 cup olive oil, divided
- 1 small onion, minced
- 3 cloves garlic, minced
- 4 skinless, boneless chicken breasts, cut into chunks
- 1/4 cup tomato paste
- 1/2 (12 ounce) bottle beer
- 5 cups water
- 4 cubes chicken bouillon
- 2 teaspoons salt, or to taste
- 2 teaspoons Portuguese hot pepper sauce (pimenta)
- 2 teaspoons paprika
- 2 teaspoons ground black pepper
- 1 (16 ounce) package spaghetti
Method
- Heat 2 tablespoons oil in a large pot over medium-high heat. Add onion and garlic; saute until onion is translucent, about 5 minutes. Add chicken breasts and tomato paste. Cook until chicken is well browned on all sides, about 10 minutes. Add beer; bring to a boil.
- Place the remaining oil, water, bouillon, salt, pimenta, paprika, and black pepper into the chicken-beer mixture. Bring to a boil; add spaghetti. Cook until spaghetti is tender and sauce is reduced to half, about 12 minutes.
