Authentic home cooking from Mexico, with US measurements. 
Garlic Chicken Thighs with Pasta and Vegetables
This dish is a staple in my home—it's very versatile and perfect to take to work or school.
Garlic Chicken Thighs with Pasta and Vegetables
This dish is a staple in my home—it's very versatile and perfect to take to work or school.
Open in Cookpad AppSteps
- 1
For the pasta:
- 2
Bring 4 1/4 cups (1 liter) of water to a boil. Once boiling, add the pasta and cook for 5 to 10 minutes, or until al dente.
- 3
Once the pasta is cooked, drain and rinse it. Set aside and let cool slightly.
- 4
Tip: Adding salt or oil to the water can make it take longer to boil. It's better to add salt at the end.
- 5
Tip: Rinsing the pasta after boiling stops the cooking process and keeps it from getting mushy.
- 6
While the pasta is cooking, cut the carrots and chayote into thin julienne strips.
- 7
In a hot skillet, add the oil or butter and cook the vegetables.
- 8
Add the pasta, season with salt and pepper, and mix well. Set aside.
- 9
For the chicken thighs:
- 10
Chop the garlic, dried arbol chiles, and cilantro (you can use dried cilantro if needed).
- 11
In the largest skillet you have, heat 1 tablespoon of oil and the 1/4 cup (1/2 stick) of butter. Add the garlic, chiles, and cilantro.
- 12
Season the chicken thighs with salt and pepper, then cook them in the butter mixture. Cook to your desired doneness and remove from the skillet.
- 13
Serve with the pasta and enjoy. A squeeze of lime and half an avocado make great additions.
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