Ingredients
Scale
- 1 kg bone-in chicken pieces (6 medium pieces)
- 2.5 liters water
- 15 g salt (2½ teaspoons)
- 3 g ground black pepper (¾ teaspoon)
- 60 ml vegetable oil (¼ cup)
- 180 g chopped red onion (1 large onion)
- 20 g minced garlic (5 cloves)
- 60 g ají panca paste (4 tablespoons)
- 30 g ají amarillo paste (2 tablespoons)
- 80 g fresh cilantro leaves and tender stems (1½ packed cups)
- 30 g fresh basil leaves (1 packed cup)
- 20 g fresh parsley (½ cup)
- 120 ml water (½ cup)
- 5 g ground cumin (2 teaspoons)
- 5 g dried oregano (1 teaspoon)
- 2 g ground annatto (½ teaspoon)
- 500 g spaghetti or long noodles (1 package)
- 250 g cooked peas (1½ cups)
- 80 g pitted black olives (½ cup)
- 30 ml vegetable oil (2 tablespoons)
- 150 g thinly sliced red onion (1 medium onion)
- 30 ml fresh lime juice (2 tablespoons)
- 15 g chopped fresh cilantro (¼ cup)
- 20 g seeded, finely chopped ají amarillo (1 small pepper)