Ingredients

• 4 lb. chicken (cut into 8 pieces)
• 1/2-1 lb. pasta (cooked al dente and drained)
• 3 tbsp canola oil (or other flavorless oil)
• 1 yellow onion (diced or sliced into half moons)
• 5 cloves garlic (minced)
• 3 oz. tomato paste
• 1 tsp cayenne pepper
• 2 tsp corriander powder
• 1/2 tsp paprika
• 1/2 tsp cumin
• 1 pinch ground cloves
• 1 pinch nutmeg
• 1 pinch cinnamon
• 1 pinch ground cardamom
• 1/4 tsp ground turmeric
• 1/2 tsp pepper
• 1-2 tsp salt
• 3 jalapeños (sliced in half lengthwise)

Directions

• Bring 5 cups of water to boil in a kettle.
• Sautee the onion in 3 tablespoons of canola oil over medium-high heat until translucent.
• Add the chicken, season with all the spices including salt and pepper, and brown on all sides.
• Add 5 minced garlic cloves, 3 ounces of tomato paste, 3 jalapeños sliced lengthwise, and 5 cups of boiling water or hot broth/stock. The chicken should be covered, so add more if necessary.
• Raise the heat to high, bring to boil, reduce to simmer, and cook for 25-40 minutes until the chicken is cooked through.
• Bring back to a boil and the cooked and drained pasta. Cook for 3 minutes and serve.

Notes

• 11-7-25 1/4 Recipe
• No Changes

Photos