If applicable, remove giblets from chicken, and reserve for another use.
Saute Spanish onions and next 4 ingredients in hot drippings in a large Dutch oven over medium-high heat 8 to 10 min. or until tender. Stir in tomato sauce, next 5 ingredients, I cup water, and chicken. Bring to a boil; reduce heat to medium-low simmer 1 hr. or until chicken is done. Remove chicken, reserving tomato mixture in Dutch oven. Cool chicken 20 min.
Meanwhile simmer reserved tomato mixture, stirring occasionally for 20 min.
Skin, bone, and shred chicken; stir into the tomato mixture. Stir in parsley. Add salt and pepper to taste.
Serving
Suggestions
Serve over spaghetti.
Originally Submitted
3/30/2014
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