Pasta chicken sauce (chicken tuco)

I never told you what my favorite food is. It's noodles with tuco. Note that I don't say "pasta alla..." No. Noodles with tuco. And not with this chicken pasta sauce you'll see here.

My favorite food is noodles with a crappy sauce my mom used to make when I was a kid: tomato and garlic. Period. It's what I eat when I'm sad, when I'm happy, the dish I'd take to a desert island, my staple food during pregnancies, and perhaps because of that, my children's favorite food.

I once told you that my one-year-old daughter said “Má Cuco” and it didn’t mean “Mommy, the Cuco is coming” but rather “More cuco.”

The thing is that at my mother's house there are two types of tuco: the tuco (tomato and garlic) and the "tuco de domingo", which is the sauce prepared with equal love but with more time and dedication.

There are several types of "Tuco de Domingo." The most common is made with meat. But there are also pork, mushroom, and my favorite: chicken. I'm not a big fan of chicken in general, but chicken pasta sauce drives me crazy. Maybe because it's a little milder and oilier than the others.

About this chicken pasta sauce

Just two clarifications about this chicken pasta sauce. The first is to make sure you don't leave it cooking for too long (this way or any other way). Even though it looks ready, it improves dramatically with time.

The same goes for rest: if possible, don't skip it. Do you know what time my mom makes tuco on Sundays? After breakfast. Believe me, it's worth planning it that way.

The second is about cooking the chicken. You can leave the chicken in the pot the whole time during cooking or do it like I do: seal it and put it in 10 minutes beforehand. The results don't vary much, but since I was using breast in this case, I didn't want it to dry out too much. If I were using a leg or thigh, I would leave it in the pot for the entire cooking time.

I'll leave you with the recipe for my favorite Sunday stew, let's see what you think.

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Chicken sauce recipe for pasta (chicken stew)

Ingredients

for a beautiful pot

• 2 chicken breasts (can also be made with whole chicken pieces)
• 2 tomatoes
• 1/2 Mryr
• 1 large onion
• 2 garlic cloves
• 1/2 glass of white wine
• 2 glasses of chicken broth
• 1 and a half cans of tomato puree
• 1 tsp. sugar (optional)
• Salt, pepper and oil

Step by step, as it is done in my house

1. Cut the chicken breasts into medium-sized pieces.
2. In a deep pot, sear the chicken in a little oil until golden brown on both sides. Remove and set aside.
3. In the same pot, without washing it, brown the onion, bell pepper and garlic, all chopped.
4. Once the onion is translucent, add the peeled and chopped tomato. Stir until the tomato changes color and turns a deep red.
5. Add the wine and cook for a couple of minutes, until the alcohol smell stops coming out.
6. Add the tomato puree, the teaspoon of sugar (if you're keen to keep it less acidic), and the broth. Stir and cook covered for about 45 minutes. Perhaps 45 minutes seems too long, and you think the chicken pasta sauce will taste good if you take it out sooner. While you can take it out sooner, it's perfectly fine; the flavor of the sauce improves greatly the longer it cooks.
7. Add the reserved chicken and cook for 10 more minutes. If using meat, cook everything together, but making the chicken this way will make it more tender, and the sauce will have the same chicken flavor since we used chicken broth.
8. Finally, let it rest for a while before serving, the longer the better… although you'll most likely leave it just long enough to cook the pasta!

And here is my chicken sauce for pasta

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