Portuguese Chicken And Spaghetti

• 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

1. 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.
2. 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.

olive oil, onion, garlic, skinless, tomato paste, water, chicken bouillon, salt, pepper, paprika, ground black pepper

Taken from www.allrecipes.com/recipe/223311/portuguese-chicken-and-spaghetti/ (may not work)