Tallarines Rojos con Pollo
Almuerzo Turned Supper (The Heavy Hitters)
Drop blistered Roma tomatoes straight into a standard-issue countertop blender to force a collision of Old World ragù and Andean pantry staples. By the time the sauce splatters a heavy Dutch oven, the secret to achieving that slow-cooked Sunday depth isn't found in an all-day simmer, but in a heavy hit of earthy ají panca, the natural sweetness of blended carrots, and the dark umami of dried porcini mushrooms stepping in for native hongos—an immigrant adaptation you can actually pull off on a Tuesday night. Toss the spaghetti until it stains.
Before you start
Awaken the dried mushrooms.
Pour the boiling water over the porcini mushrooms and bay leaves in a small bowl and let steep for 15 minutes, then finely chop the mushrooms and reserve the dark soaking liquid.
Blend the raw tomatoes and carrot.
Toss the chopped tomatoes and carrot into a blender and puree until completely smooth. This bypasses an hour of simmering and lets the carrot's natural sugar instantly balance the tomato acid.
Ingredients
- bone-in skin-on chicken thighs4 med
- pasta de ají panca3 tbsp
- kosher salt1 tbsp
- black pepper1 tsp
- vegetable oil2 tbsp
- dried porcini mushrooms1/4 cup
- dried bay leaves2 med
- boiling water1/2 cup
- red onion1 large
- garlic cloves4 med
- tomato paste2 tbsp
- carrot1 large
- Roma tomatoes1 lb
- dried oregano1/2 tsp
- ground cumin1/4 tsp
- chicken broth1 cup
- spaghetti1 lb
- Parmesan cheese1/2 cup
Method
- 01
Sear the seasoned chicken to build the foundational fond.
Toss the chicken with a generous pinch of salt, pepper, and one tablespoon of the ají panca paste, then sear skin-side down in the oil in a heavy pot over medium-high heat until deeply crusted. Do not rush this; the browned bits left in the pan are the soul of the sauce. Set the chicken aside.
- 02
Sweat the red onions in the rendered chicken fat.
Lower the heat to medium and cook the diced red onion until soft and translucent, scraping up the browned bits left by the chicken.
- 03
Fry the aromatics and tomato paste.
Stir in the minced garlic, the remaining two tablespoons of ají panca, the cumin, and the tomato paste, letting it all cook for two minutes until incredibly fragrant and the oil turns a deep brick red.
- 04
Assemble and simmer the red sauce.
Pour in the blended tomato and carrot mixture, the chopped mushrooms, the reserved mushroom soaking liquid (leaving the grit behind), the bay leaves, the rubbed oregano, and the chicken broth.
- 05
Braise the chicken until meltingly tender.
Nestle the seared chicken pieces back into the pot, bring to a gentle bubble, cover, and let simmer for 30 to 35 minutes until the sauce reduces into a thick, dark red stew.
- 06
Cook the pasta strictly to al dente.
While the sauce reduces, boil the spaghetti in heavily salted water just until it has a bite. It will finish cooking and absorb liquid in the sauce.
- 07
Toss the noodles in the sauce and serve.
Remove the chicken from the pot, dump the drained pasta directly into the rich red sauce, and toss vigorously until every strand is coated. Serve topped with a piece of chicken and a heavy snowfall of Parmesan.
Notes
The porcini substitution is the real secret here.
Traditional Peruvian cooks use a cheap packet of native dried mushrooms called hongos y laurel. Dried porcinis share the exact same loamy, earthy profile and are much easier to find in American supermarkets. Do not skip them.
Taste the sauce before adding the pasta.
If your tomatoes were out of season and bite back with too much acidity, employ the classic grandmother trick: add a tiny pinch of sugar or a splash of evaporated milk to round out the harsh notes.
From Cook Peruvian in America.