Categories: Chicken

Ingredients

• 3-4lbs chicken (prefer chicken thighs)
• Kosher salt
• Ground black pepper
• 3 tbs olive oil
• 1 cup sofrito
• 1/2 bottled alcaparrado or coarsely chopped pimiento-stuffed olives
• 1/2 cup dry white wine
• 3 tbs chopped fresh cilantro
• 1 tbs ground cumin
• 2 28-ounce cans crushed tomatoes
• 2 bay leaves
• 1lb spaghetti

Directions

1. Season chicken with salt and pepper

2. Heat oil in a large skillet over medium heat

3. Add chicken pieces turning once until golden brown on both sides (~10mins) then remove from pan

4. Spoon off all but 3 tbs of fat from skillet

5. Add the sofrito and cook until it sizzles

6. Add the alcaparrado, white wine, cilantro, and cumin and bring to a boil

7. Cook until the wine has almost evaporated

8. Pour in crushed tomatoes and bay leaves

9. Bring to a boil then adjust heat until simmering

10. Return chicken to the skillet and cover, cook until chicken is very tender (~45mins-1hr)

11. Boil spaghetti and add to chicken when ready

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