Frango à la Filomene

Ingredients for 3 servings:

• 1 chicken, skinless, cut into pieces
• 1 large onion(s), diced
• 5 garlic cloves, chopped
• 1 tube(s) Tomato paste , for the sauce
• 1 bottle of white wine
• 300g spaghetti
• salt and pepper
• Piri-Piri or chili
• some parsley, finely chopped
• Olive oil, for frying/roasting
• possibly vegetable broth, instant

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Portuguese chicken with pasta – all from one pot

Heat the olive oil in a pot (not a pan!) and fry the diced onions until translucent. After a short time, add the garlic and fry briefly. Add the chicken, sear, and turn over. When the chicken pieces have a nice, brown crust, deglaze with wine. This will loosen any stuck onions. Simmer for a bit, then stir in a little tomato paste (a little at first, and then see how it turns out; I only need 3/4 of the tube for this dish). Fill with water until the chicken is well covered. Season to taste with salt, pepper, piri-piri, and, if desired, vegetable stock granules. Bring to a boil and add the spaghetti (it’s best to break it in half once in the middle) to the pot. You’ll know if you need to add a little more liquid (wine or water) for the pasta. As soon as the pasta is cooked, the dish is ready. Ideally, there shouldn’t be much liquid left in the pot; almost all of it should be absorbed by the pasta. Serve sprinkled with chopped parsley.