Name: Peruvian Red Pasta with Chicken
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 6
Cuisine: Peruvian
Ingredients: 1 kg bone-in chicken pieces with skin (6 medium pieces); 10 g salt (1 ½ teaspoons), divided; 4 g ground black pepper (1 ½ teaspoons), divided; 4 g ground cumin (1 teaspoon); 4 g ground dried oregano (1 ½ teaspoons); 45 ml vegetable oil (3 tablespoons); 250 g red onion, finely chopped (2 medium onions); 25 g garlic paste (2 tablespoons); 45 g ají panca paste (3 tablespoons); 40 g tomato paste (2 ½ tablespoons); 600 g ripe tomatoes, blended (5 medium tomatoes); 120 g carrot, grated (1 large carrot); 15 g dried mushrooms (½ cup), soaked and chopped; 2 bay leaves; 10 g sugar (2 teaspoons); 480 ml hot chicken stock (2 cups); 500 g dried spaghetti or noodles (1 large package); 15 g fresh parsley, chopped (¼ cup); 50 g grated Parmesan cheese (½ cup), optional

Ingredients

Scale

1 kg bone-in chicken pieces with skin (6 medium pieces)
10 g salt (1 ½ teaspoons), divided
4 g ground black pepper (1 ½ teaspoons), divided
4 g ground cumin (1 teaspoon)
4 g ground dried oregano (1 ½ teaspoons)
45 ml vegetable oil (3 tablespoons)
250 g red onion, finely chopped (2 medium onions)
25 g garlic paste (2 tablespoons)
45 g ají panca paste (3 tablespoons)
40 g tomato paste (2 ½ tablespoons)
600 g ripe tomatoes, blended (5 medium tomatoes)
120 g carrot, grated (1 large carrot)
15 g dried mushrooms (½ cup), soaked and chopped
2 bay leaves
10 g sugar (2 teaspoons)
480 ml hot chicken stock (2 cups)
500 g dried spaghetti or noodles (1 large package)
15 g fresh parsley, chopped (¼ cup)
50 g grated Parmesan cheese (½ cup), optional