Chicken Thigh and Tomato Spaghetti
Chicken thighs cooked in a tomato sauce mixed with spaghetti
Ingredients
- 3 tbsp olive oil
- 2 medium onions diced
- 2 cloves garlic minced
- 1.5 lb / 700 g chicken thighs whole, boneless, skin off
- 3/4 tsp salt
- 1/2 tsp black pepper
- 24 oz / 700 g tomato puree or crushed tomatoes
- 1/2 cup (125 ml) water
- 2 tsp dried rosemary
- 2 dried bay leaves
- 26 oz / 750 g spaghetti
Instructions
- Heat oil in a large saucepan over medium high heat. Add in diced onion and cook for 4 minutes or until onion translucent. Add in garlic and cook for another minute.
- Prepare chicken thighs by seasoning both sides with salt and pepper. Add chicken to the saucepan, cook for 8-10 minutes, flipping to brown both sides,
- Add in tomato puree, water, rosemary and bay leaves. Stir to combine.
- Bring to a simmer then reduce heat to low. Cover saucepan and let cook for 1 hour, stirring occasionally to prevent burning. Remove the lid and cook for a further 10-15 minutes.
- Break up chicken into bite size pieces. The chicken should easily break apart when pressed down with a wooden spoon or tongs. (Note 1)
- Cook spaghetti according to packet instructions, minus 1 minute. Drain spaghetti and add to saucepan that has the tomato and chicken sauce. Mix together and serve immediately.
Notes
- Breaking up chicken - You can also let the sauce cool, pick out the chicken thighs and break them apart with forks. Add them back into the sauce after broken apart.
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