📝 About This Recipe
Transport your kitchen to the vibrant 'galeterias' of Southern Brazil with this soul-warming Macarronada. This dish features succulent, herb-marinated roast chicken (galeto) served over a bed of al dente spaghetti tossed in a rich, slow-simmered tomato gravy infused with the chicken's roasting juices. It is a quintessential Brazilian comfort meal that celebrates the beautiful marriage of Italian immigrant traditions and local flavors.
🥗 Ingredients
The Galeto (Roasted Chicken)
- 1 piece Whole Young Chicken (Galeto) (approx. 2.5 - 3 lbs, butterflied/spatchcocked)
- 6 cloves Garlic (minced into a paste)
- 1/2 cup Dry White Wine (like Sauvignon Blanc)
- 1 tablespoon Fresh Oregano (finely chopped)
- 1 teaspoon Smoked Paprika
- 3 tablespoons Olive Oil
- to taste Salt and Black Pepper
The Pasta and Sauce
- 1 pound Spaghetti (high-quality durum wheat)
- 28 ounces Canned Crushed Tomatoes (or high-quality passata)
- 1 large Yellow Onion (finely diced)
- 2 tablespoons Tomato Paste
- 1 cup Chicken Stock (low sodium)
- 2 pieces Bay Leaf
- 1 pinch Sugar (to balance acidity)
For Finishing
- 1/2 cup Parmesan Cheese (freshly grated)
- 1/4 cup Fresh Parsley (chopped)
- 1 tablespoon Butter (unsalted, cold)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Pat the chicken completely dry with paper towels to ensure a crispy skin.
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2
In a small bowl, whisk together the garlic paste, white wine, oregano, paprika, olive oil, salt, and pepper. Rub this marinade thoroughly over and under the skin of the chicken.
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3
Place the chicken skin-side up in a roasting pan. Roast for 45-55 minutes, or until the internal temperature reaches 165°F and the skin is golden brown and crisp.
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4
While the chicken roasts, start the sauce. Heat a splash of olive oil in a large heavy-bottomed pot over medium heat and sauté the onions until translucent and slightly caramelized (about 8 minutes).
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5
Stir in the tomato paste and cook for 2 minutes until it turns a deep brick red, which intensifies the flavor.
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6
Add the crushed tomatoes, chicken stock, bay leaves, and a pinch of sugar. Lower the heat and let it simmer gently for 30 minutes, stirring occasionally.
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7
Once the chicken is done, remove it from the oven and let it rest for 10 minutes. Crucially, pour the flavorful pan juices (drippings) from the roasting pan directly into your simmering tomato sauce.
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8
Carve the galeto into serving pieces (legs, wings, and sliced breast).
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9
Bring a large pot of salted water to a boil. Cook the spaghetti until it is 'al dente' (usually 1-2 minutes less than the package instructions).
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10
Reserve 1/2 cup of pasta water, then drain the spaghetti. Toss the pasta directly into the pot with the tomato sauce.
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11
Add the cold butter and half of the parmesan. Toss vigorously over low heat, adding a splash of pasta water if needed to create a glossy, emulsified coating.
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12
Transfer the pasta to a large family-style platter. Arrange the roasted chicken pieces on top, garnish with fresh parsley and remaining parmesan, and serve immediately.
💡 Chef's Tips
For the most authentic flavor, marinate the chicken for at least 4 hours or overnight in the refrigerator. Don't discard the brown bits at the bottom of the roasting pan; deglaze them with a splash of water or wine and add to the sauce. Use a 'Galeto' (young chicken) if possible, as the meat is significantly more tender and sweet than a standard large roaster. Always finish the pasta in the sauce rather than just ladling sauce over plain noodles; this ensures every strand is flavorful. If you like heat, add a few drops of Brazilian Pimenta Malagueta oil to the sauce.
🍽️ Serving Suggestions
Pair with a crisp, cold Brazilian Pilsen beer or a light-bodied red like Pinot Noir. Serve with a side of 'Maionese' (Brazilian potato salad) for the ultimate Sunday lunch experience. A simple green salad with a sharp vinaigrette helps cut through the richness of the roast chicken. Offer extra freshly grated Parmesan and crusty bread to soak up the remaining sauce. End the meal with a classic Brazilian Pudim de Leite for a sweet finish.