Recipe sourced from

Serves 6-8


2 Tbsp. canola oil

3 cloves garlic, crushed

1 large yellow onion, minced

1 plum tomato, cored, seeded and finely chopped

10 cups chicken stock

8 sprigs cilantro

8 skinless chicken thighs

8 oz. red potatoes, peeled and cut into 1″ chunks

3 medium carrots, peeled and sliced crosswise

1 large green plantain, peeled and cut into 1″ chunks

2 oz. spaghetti, broken in half

Kosher salt and freshly ground black pepper, to taste


Heat the oil in an 8-qt. saucepan over medium heat. Add the garlic, onions and tomatoes and cook until soft, about 8 minutes.

Add the stock, cilantro and chicken and cook for 20 minutes. Add the potatoes, carrots and plantain; cook until everything is tender, about 25 minutes.

Remove and shred the chicken, discarding the bones and fat. Add the chicken to pot along with the spaghetti. Cook until the pasta is al dente, about 8 minutes. Season with salt and pepper. Enjoy!