Portuguese Chicken And Spaghetti - cooking recipe

Ingredients

1/4 cup olive oil, divided
1 small onion, minced
3 cloves garlic, minced
4 skinless, boneless chicken breasts, cut into chunks
1/4 cup tomato paste
1/2 (12 ounce) bottle beer
5 cups water
4 cubes chicken bouillon
2 teaspoons salt, or to taste
2 teaspoons Portuguese hot pepper sauce (pimenta)
2 teaspoons paprika
2 teaspoons ground black pepper
1 (16 ounce) package spaghetti

Preparation

Heat 2 tablespoons oil in a large pot over medium-high heat. Add onion and garlic; saute until onion is translucent, about 5 minutes. Add chicken breasts and tomato paste. Cook until chicken is well browned on all sides, about 10 minutes. Add beer; bring to a boil.
Place the remaining oil, water, bouillon, salt, pimenta, paprika, and black pepper into the chicken-beer mixture. Bring to a boil; add spaghetti. Cook until spaghetti is tender and sauce is reduced to half, about 12 minutes.