Pollo Guisado with Spaghetti - Panamanian Recipe - Collaboration with familiakitchen.com

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are often less expensive.

spaghetti

🥗Healthier: zucchini noodles

💰Cheaper: pasta

Zucchini noodles reduce carbs, while traditional pasta is widely available.

Prepare the chicken: Mix the chicken with the marinade ingredients. Set aside in a bowl and let the chicken marinate for one hour.

While the chicken marinates, dice the onion, celery, garlic and ajíes dulces.

When the marinated chicken is ready, heat a shallow pan to medium heat and add the grapeseed oil. Add the chicken and pan-fry. When the chicken is golden brown on each side, set aside in a glass baking dish.

In the same shallow pan where you cooked the chicken, add the diced onion and celery. Add a smidge more oil, if needed.

Saute the onion and celery for 5 to 7 minutes at medium to medium-high heat until softened.

Now add the garlic and ajíes dulces and saute. Once you can smell the aroma of garlic and ajíes dulces, add the tomato paste. Let the tomato paste cook until it browns.

Once the paste is browned, add the chicken, tomato sauce, sazón packet and water. (The amount of water should equal the amount of tomato sauce used.)

Add the olives, bay leaves, oregano, paprika, turmeric and the whole habanero to the sauce. If the sauce is not too salty, add a dash of olive juice.

Bring the chicken and sauce to a boil on medium high, then bring the heat down to low. Let it simmer for 30 minutes to an hour.

Meanwhile, prepare the spaghetti in boiling water in a separate pot. When ready, drain and set aside.

When the chicken and sauce are done simmering, add the pasta to the pan. Stir them together and mix well.

Serve and enjoy this Panamanian traditional dish loved by four generations of my family!

Cooking Techniques

Equipment Needed

Spice Level: