Ingredients
c
2 lbs chicken quarters
s
16 oz spaghetti noodles
r
1 red onion, roughly chopped
t
3 tomatoes, roughly chopped
o
1 orange bell pepper, roughly chopped
g
4 - 5 cloves garlic
l
1 large carrot, grated
v
½ cup vegetable stock
k
2 tbsp ketchup
o
2 tbsp oil
b
2 bay leaves
o
handful of dried mushrooms
c
1 tsp cumin
s
1 tsp salt
b
1 tsp black pepper
a
1 tsp annatto powder
s
1 lb spaghetti noodles
Directions
1
Season the chicken thighs with salt and pepper.
c
2 lbs chicken quarters
s
1 tsp salt
b
1 tsp black pepper
2
Sear the chicken skin-side down to get it crispy, then flip and sear the other side. Remove from the pan and set aside.
3
Roughly chop the tomatoes, bell pepper, and onion, and add to a pot with grated carrot. Cook down until the tomatoes begin to break apart.
t
3 tomatoes, roughly chopped
r
1 red onion, roughly chopped
o
1 orange bell pepper, roughly chopped
l
1 large carrot, grated
4
Transfer the cooked veggies to a blender with garlic and blend into a smooth sauce. Return the sauce to the pot.
g
4 - 5 cloves garlic
5
Add vegetable broth, ketchup, annatto powder, cumin, dried mushrooms, salt, and pepper to the sauce. Stir and bring to a simmer.
v
½ cup vegetable stock
k
2 tbsp ketchup
o
2 tbsp oil
o
handful of dried mushrooms
c
1 tsp cumin
a
1 tsp annatto powder
6
Add the chicken back into the pot with the bay leaves and let it simmer until the chicken is fully cooked.
7
Remove the chicken from the pot and add the spaghetti noodles, cooking them in the sauce until done.
s
1 lb spaghetti noodles
8
Serve the noodles topped with the chicken and enjoy!
