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.