This dish is as typical to Puerto Rico as Macaroni & Cheese is to the United States:


Chicken with Macaroni (Macarrones con Pollo)
Servings 6

1/2 pound rigatoni, cooked according to package instructions
2 tablespoons annatto oil
1/4 pound smoked ham, diced
1/4 cup Basic Sofrito (you can search for this recipe and for the Annato oil in this message board)
2 pounds chicken pieces, seasoned with Adobo Goya
1/4 cup manzanilla olives, chopped
1 tablespoon capers
1 cup tomato sauce
1/2 teaspoon black pepper
1/2 cup grated Parmesan cheese

Put the cooked pasta in a bowl. Heat the oil in a skillet and saute the ham and recaito over medium heat for 3 minutes. Add the chicken, olives, and capers and cook for 5 minutes. Add the tomato sauce and bring to a boil. Reduce the heat to medium-low and cook, covered, for 20 minutes. Add the pasta, pepper, and cheese and toss well.