Macarrones con Pollo

Before you start

• Make the broth ahead of time.

  You can boil and shred the chicken up to two days in advance. Store the meat and the strained golden broth in the refrigerator, and assembling this dish on a weeknight will take you less than 20 minutes.

Ingredients

• boneless skinless chicken breasts or thighs1 lb
• water4 cup
• cloves garlic2 small
• white onion1/4 med
• celery stalk1 med
• sprigs fresh cilantro4 small
• whole cumin seeds1/2 tsp
• salt1 tsp
• spaghetti1 lb
• butter1 tbsp
• Roma tomatoes4 large
• green bell pepper1/2 med
• white onion1/4 med
• cloves garlic2 small
• chicken bouillon powder1 tbsp
• Worcestershire sauce1 tsp
• tomato paste1 tbsp
• Crema Salvadoreña1/2 cup
• Queso Duro Blando1/2 cup

Method

1. 01

   Poach the chicken to build the foundation.

   In a medium pot, combine the chicken, water, smashed garlic, intact onion quarter, celery, cilantro, cumin, and salt over medium-high heat. Bring to a gentle boil, skim any gray foam that rises to the surface, and simmer for about 20 minutes until the chicken is cooked through. This step is non-negotiable; you are brewing the liquid gold that will emulsify your tomato sauce.

2. 02

   Shred the meat and reserve the broth.

   Remove the cooked chicken to a cutting board, let it cool slightly, and shred it into bite-sized pieces using two forks. Strain the remaining broth through a fine-mesh sieve into a large bowl and save it. Discard the spent boiled vegetables and aromatics.

3. 03

   Par-cook the pasta.

   Bring a large pot of generously salted water to a rolling boil. Add the broken spaghetti and cook for exactly two minutes less than the package instructions dictate for al dente. Drain the pasta and run it briefly under cold water to halt the cooking process and prevent it from turning to mush later.

4. 04

   Blister the aromatics.

   In a large skillet or wide pot, melt the butter over medium-high heat. Add the halved Roma tomatoes cut-side down, along with the chopped green bell pepper, chopped onion, and peeled garlic cloves. Let them sear and blister for 5 to 7 minutes to initiate a slight char that mimics traditional comal roasting.

5. 05

   Blend the authentic sauce.

   Transfer the blistered vegetables directly into a blender. Pour in 1 1/2 cups of the warm reserved chicken broth, then add the chicken bouillon powder, Worcestershire sauce, and tomato paste. Blend on high until completely smooth and emulsified.

6. 06

   Simmer it all together.

   Pour the blended sauce back into the large skillet over medium-low heat and bring it to a gentle simmer. Fold in the shredded chicken and let it absorb the sauce for 2 to 3 minutes. Add the par-cooked pasta, toss vigorously to coat, cover the pot, and lower the heat to minimum. Let it simmer for exactly 5 minutes so the starchy pasta swells and aggressively clings to the sauce.

7. 07

   Garnish heavily and serve.

   Remove from heat and serve immediately in wide, shallow bowls. Drizzle generously with Crema Salvadoreña and shower with grated Queso Duro Blando.

Notes

• Do not skip the chicken bouillon powder.

  In Central American cooking, an MSG-enhanced bouillon powder (like Maggi or Knorr) is as foundational as salt and pepper. Omitting it in favor of 'healthier' alternatives will instantly strip the dish of its authentic, home-cooked identity.

• Garnish substitutions work in a pinch.

  Crema Salvadoreña and Queso Duro Blando are the absolute pinnacle of authenticity, but if your local market doesn't carry them, a mix of crème fraîche and sour cream alongside salty Cotija cheese will successfully trigger the taste of home.

• The nomenclature of pasta.

  In El Salvador, 'macarrones' acts as a blanket term that heavily leans toward long pasta varieties. Breaking standard spaghetti in half prior to boiling is the traditional method used in local comedores.