Portuguese Chicken and Spaghetti recipe

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Ingredients

¼ cup olive oil, divided
1 small onion, minced
3 cloves garlic, minced
4 skinless, boneless chicken breasts, cut into chunks
¼ cup tomato paste
½ (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

Nutrition Info

472.2 calories
carbohydrate: 62.1 g
cholesterol: 39.4 mg
fat: 12 g
fiber: 3.5 g
protein: 25.9 g
saturatedFat: 2 g
servingSize: -
sodium: 1685.5 mg
sugar: 3.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

Recipe Yield

6 servings

Recipe Note

My grandmother made this for me all the time. It's so comforting, reheats well, and is great the next day. Serve hot with crusty bread and enjoy.

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