Ingredients for 4:
- 4 pieces of chicken or hen
- 4 chicken gizzards
- 200 grams of spaghetti
- 2 French bread
- 1½ liters of chicken broth
- 1 red onion
- 1 tablespoon minced garlic
- 1 tablespoon of ají panca paste
- 1 tomato
- 2 bay leaves
- 8 olives
- 50 grams of hydrated raisins
- 4 boiled eggs
- 1 splash of vegetable oil
- salt, pepper and cumin
Preparation:
1. You must cut the bread into very small pieces in a container. Then add hot water until it covers them. It should be soaked for approximately 20 minutes.
2. Start with the dressing. In a saucepan, heat a stream of vegetable oil and then add the diced red onion. Sauté for 2 minutes and add the spoonful of ground garlic. Sauté for 2 more minutes and it is the turn to add the chopped tomato, also in squares. Sauté over medium heat for 3 more minutes.
3. Add the ají panca paste and cook for another 4 minutes over medium heat.
4. Add the chicken pieces you have chosen along with the gizzards. It is also valid to add chicken legs. Also add all the chicken broth, raise the heat to the maximum and let it boil until the chicken pieces are cooked. Approximately 10 minutes. Also place the bay leaves, salt, pepper and cumin.
5. Meanwhile, return with the bread that you left soaking and with the help of a cutlery, crush the bread until a kind of thick paste can be formed, reserve.
6. When the chicken is cooked, add the spaghetti in half and stir. These should only cook for 6 or 7 minutes.
7. When the noodles are al dente, add the soaked bread paste and do not stop moving the preparation, so you will prevent the bread from resting on the bottom of the pot and ending up burning. Rectify the salt and verify that the texture of the soup is slightly thick, it should not be so liquid, but not so lumpy either.
8. Let cook for another 3 minutes, then add the bread. Next, reserve and put out the fire. Once out of the heat, add the previously hydrated raisins.