600 g chicken legs
500 g macaroni
75 g butter
1 tbsp universal pikantina or other spices of your choice
First cook the chicken legs. Heat in a saucepan the butter, add the pasta and fry until golden, stirring constantly with not stick. Add to pasta chicken legs and fry together for about 5 minutes. Then add pikantina, salt and 2 cups water, allow to simmer for 10 minutes. Remove from heat and allow to cool a bit, add the parsley.