Dominican Spaghetti con Pollo

Dominican Spaghetti con Pollo

Indulge in the savory fusion of Dominican and Italian flavors with our mouthwatering Dominican Chicken Pasta recipe. Tender chicken thighs, al dente spaghetti, and crispy Tostones – all in one irresistible dish.

Cultural Fusion: This recipe is a wonderful example of culinary fusion, blending flavors and techniques from both Dominican and Italian cuisines. It combines the vibrant and savory flavors of Dominican-style chicken with the comforting and hearty elements of Italian pasta, resulting in a unique and delicious dish.

Texture Contrast: One of the highlights of this dish is the contrast in textures between the tender and flavorful chicken, the al dente spaghetti, and the crispy Tostones. The crispy Tostones provide a delightful crunchiness that complements the savory sauce and adds an extra layer of enjoyment to each bite, creating a truly satisfying dining experience.

FAQs

Can I use boneless chicken thighs instead of bone-in?
- Yes, boneless chicken thighs can be used for this recipe. However, bone-in thighs typically provide more flavor.
Can I substitute the green olives with black olives?
- While green olives are traditionally used in this dish, you can certainly substitute them with black olives if you prefer.
Is there a substitute for adobo seasoning?
- If you don't have adobo seasoning, you can use a mixture of salt, garlic powder, onion powder, and ground black pepper as a substitute.
Can I make the Tostones ahead of time?
- Tostones are best enjoyed fresh, as they are crispiest and most delicious when served immediately after frying. Making them ahead of time may result in them losing their desired texture and becoming less enjoyable. It's recommended to prepare the Tostones just before serving to ensure they are crispy and flavorful.
How spicy is this dish?
- The level of spiciness can be adjusted by modifying the amount of adobo seasoning and paprika used in the recipe. Feel free to adjust according to your preference.
Can I use ripe plantains instead of green ones for Tostones?
- Tostones are typically made with green, unripe plantains as they have a starchy texture. Ripe plantains are sweeter and are typically used for other dishes like fried sweet plantains.
How long does it take to caramelize the sugar in the pot?
- It usually takes about 2-3 minutes for the sugar to caramelize over medium heat. Keep a close eye on it to prevent burning.
What should I do if the sauce becomes too thick?
- If the sauce becomes too thick during cooking, you can add a little water or chicken broth to thin it out to your desired consistency.
Can I use another type of pasta instead of spaghetti?
- Yes, you can use any type of pasta you prefer for this recipe, such as fettuccine, penne, or rigatoni.
How do I store leftovers?
- Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or on the stove before serving.

Make it

Dominican Chicken Pasta with Crispy Tostones

Ingredients:

2 lbs bone-in chicken thighs
16 oz spaghetti
1 onion, finely chopped
1 bell pepper, diced
1 can (14 ounces) crushed tomatoes
2 tablespoons tomato paste
1 tablespoon sugar
1 chicken bouillon cube
1/2 teaspoon adobo seasoning
Salt and pepper, to taste
2 tablespoons green olives, for garnish
Fresh parsley, for garnish (optional)
2 tablespoons olive oil
2 green plantains
Vegetable oil, for frying

For seasoning the chicken:

6 cloves garlic
1 teaspoon Dominican oregano
1 teaspoon paprika
1 teaspoon dried thyme
1 teaspoon salt

Instructions:

In a mortar and pestle, mash garlic, Dominican oregano, and 1 teaspoon of salt until a paste forms.
Rub the garlic paste onto the chicken thighs, then season with adobo seasoning, paprika, dried thyme, and pepper to taste. Let marinate for 30 minutes.
In a large pot, heat olive oil over medium heat. Sprinkle sugar evenly over the bottom of the pot and let caramelize.
Add chicken thighs to the pot and cook until browned on all sides. Remove and set aside.
In the same pot, add chopped onion and diced bell pepper. Cook until softened.
Add crushed tomatoes, tomato paste, chicken bouillon cube, and black pepper to taste. Stir well to combine.
Return chicken thighs to the pot, cover, and simmer for 25-30 minutes until chicken is cooked through.
Meanwhile, prepare the Tostones: Peel the green plantains and cut them into thick slices. Heat vegetable oil in a skillet over medium heat. Fry the plantain slices until lightly golden on both sides. Remove and flatten each slice with a tostonera or the bottom of a glass. Return flattened plantains to the skillet and fry again until crispy. Season with salt and pepper to taste.
Cook spaghetti according to package instructions until al dente. Drain and set aside.
Add cooked spaghetti to the pot with the chicken and sauce. Toss to combine.
Serve the Dominican Chicken Pasta garnished with green olives and fresh parsley, alongside the crispy Tostones.

Enjoy your flavorful Dominican Chicken Pasta with crispy Tostones on the side!