Dominican Spaghetti with Chicken — espagueti con pollo — is one of the most iconic dishes in Dominican home cooking. This isn’t Italian spaghetti with red sauce. This is something entirely different — bone-in chicken thighs braised in a deeply seasoned broth of sofrito, sazón, adobo, and tomato paste, then the spaghetti goes directly into that broth and cooks in it, absorbing every bit of flavor as it simmers. The pasta comes out saucy, deeply golden, and unlike anything you’ve had before. I grew up eating this in Santo Domingo and it is still one of the first things I make when I want to feel at home.
Did You Know?
Braised chicken dishes are a cornerstone of Dominican and Latin American home cooking. Known as pollo guisado, this style of slow-braised chicken in a seasoned tomato broth is considered one of the essential dishes every Dominican cook masters. The combination of Sazón, adobo, and sofrito creates what’s known as the ‘holy trinity’ of Dominican flavor.
The technique of braising tough cuts of chicken in liquid over low heat transforms them into meltingly tender pieces that practically fall off the bone. The broth becomes a richly seasoned sauce that’s as important as the chicken itself — Dominican cooks say the sauce is the soul of the dish.
Pro Tips
- Use bone-in chicken thighs — they stay juicier and more flavorful than breast meat during the long braising process.
- Brown the chicken first — searing develops a deep golden crust and adds layers of flavor to the broth.
- Toast the tomato paste — cooking it in the pot for a minute before adding liquid concentrates its sweetness and removes the raw taste.
- Low and slow — let the chicken simmer gently, not boil vigorously, for the most tender result.
- Season in layers — add some seasoning to the chicken before browning and more to the broth for depth at every level.
Storage & Meal Prep
Store leftovers with the chicken and spaghetti together in an airtight container in the refrigerator for up to 3 days. The pasta will continue to absorb the broth as it sits — add a splash of chicken broth when reheating on the stovetop over medium-low heat to loosen it back up. Do not microwave at high heat — it dries out the pasta and toughens the chicken. For meal prep: the chicken can be braised 1–2 days ahead and refrigerated in the broth. Cook the spaghetti fresh when ready to serve for the best texture.
What to Serve With Dominican Spaghetti with Chicken
Dominican spaghetti with chicken is a complete meal on its own, but the classic accompaniments are:
- White rice on the side — yes, some Dominicans serve pasta AND rice together
- Tostones (twice-fried green plantains) for that essential Caribbean crunch
- Maduros (sweet fried plantains) for a sweet contrast to the savory broth
- A simple avocado salad with red onion and lime juice
- Ice cold Presidente beer or a tropical fruit juice
Frequently Asked Questions
What is Sazón seasoning?
Sazón is a Latin seasoning blend typically containing coriander, cumin, achiote (annatto), garlic, and salt. Goya brand is the most widely available.
Can I use boneless chicken?
You can, but bone-in pieces add more flavor to the broth and stay juicier. Reduce the cooking time for boneless.
What pasta works best with this?
Short pasta like penne, rigatoni, or shells catch the sauce well. Spaghetti or egg noodles also work great.
Can I serve this over rice instead?
Absolutely — white rice is the most traditional pairing for Dominican-style braised chicken.
How do I store leftovers?
Store the chicken and broth together in an airtight container for up to 4 days. Reheat gently on the stove.
Can I make this in a slow cooker?
Yes — brown the chicken first, then transfer everything to a slow cooker on low for 6–8 hours.
What gives the broth its color?
The Sazón packet contains achiote (annatto), which gives the broth its signature golden-orange hue.
Can I add potatoes?
Yes! Cubed potatoes added during the last 20 minutes of cooking are a traditional and delicious addition.
Watch How to Make This
Dominican Spaghetti with Chicken (Espagueti con Pollo)
Ingredients
Method
- 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.
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