Village-style Three-Type Chicken Pasta
ID: 323df904...
A vibrant and flavorful village-style chicken pasta made using three types of pasta (Macaroni, Spiral, and Penne) cooked with fresh country chicken, a variety of colorful vegetables, and hand-ground chili paste on an open fire.
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🍳 Cooking Flow
Clean, debone, and chop the country chicken, and finely chop all vegetables. → Boil the macaroni, spiral, and penne pastas until cooked, rinse with cold water, and coat with oil to prevent sticking. → Stir-fry the chicken in gingelly oil with ginger, garlic, onions, tomatoes, mixed vegetables, fresh chili paste, and tomato sauce to make the base. → Incorporate the boiled pasta into the chicken-vegetable sauce and mix thoroughly on a large tawa. → Season with rock salt, garnish with spring onions, and serve.
Cooking Steps
Brief Cooking Order
Clean, debone, and chop the country chicken, and finely chop all vegetables. → Boil the macaroni, spiral, and penne pastas until cooked, rinse with cold water, and coat with oil to prevent sticking. → Stir-fry the chicken in gingelly oil with ginger, garlic, onions, tomatoes, mixed vegetables, fresh chili paste, and tomato sauce to make the base. → Incorporate the boiled pasta into the chicken-vegetable sauce and mix thoroughly on a large tawa. → Season with rock salt, garnish with spring onions, and serve.
Introduction
A vibrant and flavorful village-style chicken pasta made using three types of pasta (Macaroni, Spiral, and Penne) cooked with fresh country chicken, a variety of colorful vegetables, and hand-ground chili paste on an open fire.
Step 1
Singe the whole country chickens over an open fire to burn off residual feathers and tighten the skin.
Step 2
Debone and chop the country chicken meat into small, bite-sized pieces, then wash them thoroughly in clean water.
Step 3
Grind dried red chilies on a stone grinder to make a fresh chili paste.
Step 4
Wash all vegetables (bell peppers, carrots, spring onions, onions, tomatoes) in clean running water.
Step 5
Finely chop all the washed vegetables: red, green, and yellow bell peppers, carrots, French beans, onions, tomatoes, ginger, garlic, and spring onions.
Ingredients List
Important Notes
Using three types of pasta (macaroni, spiral, penne) adds an interesting variety of textures and visual appeal to the dish.
Rinsing boiled pasta with cold water and coating it with oil keeps the pasta pieces separate and prevents them from becoming clumpy.
Traditionally made gingelly (sesame) oil and fresh hand-ground chili paste give this dish an authentic and rustic village flavor.
Ensure the chicken is cut into small pieces so it cooks quickly and evenly on the flat tawa.
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