Spaghetti Rigatti with Braised Chicken

Prep Time: 15-20 minutes
Servings: 5-8
Cooking Time: 45 minutes

1/2 box of Barilla Rigatti
4 large chicken breast, thinly cut julienne style
The juice of a freshly squeezed lime
1 tablespoon of sugar
2 tablespoon of oil
2 Maggi chicken bouillon
1 whole red and green bell pepper cut Julienne style
1/8 cup of pitted olives
1 (14 oz) can of tomato sauce
1/4 cup of white Shiraz wine
5 cups of water
1 teaspoon of Konriko jalapeno All Purpose Seasoning  for a hot & spicy taste

3 cloves of garlic
1 small bunch of cilantro (about 5 sprigs)
½ teaspoon of freshly ground black pepper
1/2 medium onion, chopped
½ teaspoon of oregano
3 twigs of thyme
3 ajies gustosos (optional, but recommended)

Or 1 1/2 tablespoon of Recaito Blend


Soak Chicken with water and lime juice for 10 minutes

Blend the last 7 ingredients and marinate chicken with this blend (recaito) for at least 1/2 hour

In a deep and heavy bottom pot (1” thick), heat oil and add sugar. Once sugar has caramelized (brown color) add the chicken one by one, and stir until chicken has obtained color. (be careful, as it may splatter)

Add 1/4 cup of water to the marinate and use it to deglaze the chicken and stir. Let simmer for 3-5 minutes. Turn occasionally

Add chicken bouillon, 4 cups of water, wine, tomato paste, olives, green and red peppers and stir

Cover and cook on medium heat for 25-30  minutes

20 minutes prior to finishing cooking the chicken, bring water to a boil with 1 tablespoon of oil and cook spaghetti according to package instructions

Add spaghettis to the chicken pot and mix well. Sprinkle Jalapeno Seasoning (optional) and stir until is well mixed

Serve with white rice or bread