Macarrones con Pollo
Panes con Pollo & The Weekend Feast
Six-thirty on a Wednesday with the kitchen running hot and a heavy splash of Salsa Inglesa hitting the pan, the secret lies entirely in the technique: poaching the chicken to create a liquid-gold broth, blending Roma tomatoes into a charred sauce, and letting elbow macaroni simmer in that glorious liquid until every noodle is coated. Turn the burner down to medium, let the pasta drink the broth, and hit it with thick crema and salty queso duro blando.
Before you start
Poach and shred the chicken in advance.
The chicken and its liquid-gold poaching broth can be made up to two days ahead and stored in the fridge. With that prep out of the way, the rest of the meal comes together in under twenty minutes on a weeknight.
Ingredients
- boneless skinless chicken breasts or thighs1 lb
- water4 cup
- garlic2 clove
- white onion1/4 med
- celery stalk1 med
- fresh cilantro4 sprig
- whole cumin seeds1/2 tsp
- salt1 tsp
- spaghetti1 lb
- butter1 tbsp
- Roma tomatoes4 large
- green bell pepper1/2 med
- white onion1/4 med
- garlic2 clove
- chicken bouillon powder1 tbsp
- Worcestershire sauce1 tsp
- tomato paste1 tbsp
- black pepper1/2 tsp
- Crema Salvadoreña1/2 cup
- Queso Duro Blando1/2 cup
- avocado1 med
Method
- 01
Poach the chicken to build the flavor foundation.
Combine the chicken, water, smashed garlic, intact onion quarter, celery, cilantro, cumin, and salt in a pot or Dutch oven. Bring to a gentle boil, then simmer for about 20 minutes until cooked through, skimming off any foam that rises to the surface.
- 02
Shred the chicken and reserve the golden broth.
Remove the chicken to a cutting board to cool slightly, then shred it into bite-sized pieces with two forks. Strain the remaining broth through a fine-mesh sieve into a bowl, discarding the spent vegetables and aromatics.
- 03
Cook the pasta just shy of al dente.
Boil the broken spaghetti in a separate pot of generously salted water for exactly two minutes less than the package directs. Drain and run briefly under cold water to halt the cooking process and prevent mushiness later.
- 04
Blister the aromatics to initiate the sauce.
Melt the butter in a large, wide skillet over medium-high heat. Add the Roma tomatoes cut-side down, green bell pepper, chopped onion, and peeled garlic. Sear for 5 to 7 minutes until they take on a slight, smoky char.
- 05
Blend the authentic red sauce.
Transfer the blistered vegetables to a blender along with 1 1/2 cups of the warm reserved chicken broth, chicken bouillon, Worcestershire sauce, and tomato paste. Blend on high until completely smooth and perfectly emulsified.
- 06
Synthesize the dish in the skillet.
Return the blended sauce to the skillet over medium-low heat. Fold in the shredded chicken, then add the par-cooked pasta. Toss vigorously, cover the pot, reduce the heat to minimum, and simmer for exactly 5 minutes so the starchy pasta absorbs the flavorful sauce.
- 07
Garnish and serve immediately.
Portion the pasta into wide, shallow bowls. Drizzle generously with Crema Salvadoreña and sprinkle heavily with grated Queso Duro Blando, serving with fresh avocado slices on the side.
Notes
Do not skip the chicken bouillon powder.
In Central American cooking, consomé de pollo is as foundational as salt and pepper. Omitting it will instantly strip the dish of its aggressive, home-cooked umami backbone.
Understand your cheese and crema substitutions.
If you cannot source Crema Salvadoreña and Queso Duro Blando at a local Latin market, use a mix of crème fraîche and sour cream for the dairy drizzle, and Cotija or Pecorino Romano for the cheese.