Ecuadorian Chicken Spaghetti

1 lb chicken thighs, cut-up into small pieces or chicken breasts, cut into serving-size pieces
1/2 cup chopped onion
1/2 small green pepper
1 big garlic clove
1/2 teaspoon ground cumin
1/2 celery stick or 2 tablespoons chopped celery leaves
1 1/2 cups chicken broth
1/2 teaspoon dried sweet basil
1/4 teaspoon dried oregano
1/2 tablespoon chopped fresh cilantro
1/2 cup tomato sauce
4 tablespoons ketchup
2 tablespoons tomato paste
1 1/2 extra cups water
Salt
Pepper to taste
1/4 pound spaghetti, cooked
Grated Parmesan Cheese (optional)

Blend garlic, onion, green pepper and celery with 1 1/2 cups water. Pour this mixture in a medium saucepan, add cumin and let it boil at medium heat until it dries completely and becomes like a thick paste.
Add the chicken cook slowly at very low heat stirring frequently for about 3 to 5 minutes. Stir in 1 1/2 cups chicken broth, tomato paste, tomato sauce and ketchup. Cover and let it simmer at low temperature for about 15 to 20 minutes stirring occasionally.

Finally, add oregano, sweet basil, cilantro, more salt if necessary, black pepper and simmer until the spaghetti sauce has a desired consistency. Pour the hot sauce over the cooked spaghetti and mix thoroughly.

Serve very hot.  Sprinkle with Parmesan cheese if desired.

Serves 4