Spaghetti With Chicken Chili Sauce
|Frying chicken||3 1⁄2 Ounce, quartered (1 Whole)|
|Onion||1 Large, finely chopped|
|Garlic||2 Clove (10 gm), minced / pressed|
|Chili powder||2 1⁄2 Teaspoon|
|Ground cumin||2 Teaspoon|
|Canned tomato puree||45 Ounce (3 Cans, 15 Ounce Each)|
|Shredded jack cheese||2 Cup (32 tbs)|
Rinse chicken and pat dry.
Place in a deep 5- to 6-quart pan and add enough water to barely cover.
Bring to a boil over medium-high heat.
Reduce heat, cover, and simmer until meat near thighbone is no longer pink; cut to test (about 30 minutes).
Lift out chicken and let cool slightly; reserve broth for other uses.
Remove and discard chicken skin and bones; tear meat into bite-size pieces and set aside.
Melt butter in a wide frying pan over medium heat.
Add onion and cook, stirring often, until soft but not brown (about 5 minutes).
Mix in garlic, chili powder, cumin, and tomato puree.
Reduce heat and simmer, uncovered, for 15 minutes.
Meanwhile, in a 6- to 8-quart pan, cook spaghetti in 4 quarts boiling water just until tender to bite (10 to 12 minutes); or cook according to package directions.
Drain well and place in a warm large serving bowl.
About 5 minutes before spaghetti is done, add chicken to sauce and simmer just until hot.
Spoon sauce over spaghetti.