Spanish Style Pasta con Pollo
Ingredients
- 500 gChicken cutlet (cut into 2cm cubes)
- 320 gDried pasta (penne or fusilli type)
- 1 pcOnion (finely minced)
- 1 pcRed bell pepper (seeded and cut into strips)
- 2 pcGarlic (minced)
- 2 pcRound tomato (crushed)
- 100 mlDry white wine
- 3 tbspExtra virgin olive oil
- 1 tspSmoked paprika
- 1 pinchSaffron
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 700 mlChicken broth
Method
Seared chicken with juicy meat, mixed with pasta infused with saffron and smoked paprika broth. The reduced sauce coats the ingredients, releasing notes of roasted peppers and garlic.
- 1
Heat olive oil in a sauté pan. Sear chicken cubes over high heat until a golden crust forms. Remove and set aside.
- 2
In the same fat, add minced onion and pepper strips. Sweat until the onion is translucent and the pepper has softened.
- 3
Add minced garlic, smoked paprika, and saffron. Pour in white wine and scrape the bottom of the pan to release the cooking juices.
- 4
Add crushed tomatoes, dry pasta, and pour in the chicken stock. Simmer. The pasta should absorb the liquid and become tender.
Frequently asked questions
How do you get this dish right?
- Do not wash the pan after searing the chicken; the juices are the secret to the flavor.
- If the liquid evaporates too quickly before the pasta is cooked, add a little hot broth.
- The sauce should be reduced and coat the spoon, not liquid like a soup.
How long does this dish keep?
Keep refrigerated for up to 3 days. Reheat in a pan with a splash of water to loosen the sauce.
