Portuguese Chicken and Spaghetti

¼ cup olive oil, divided

1 small onion, minced

3 cloves garlic, minced

4 skinless, boneless chicken breasts, cut into chunks

¼ cup tomato paste

½ (12 ounce) bottle beer

5 cups water

4 cubes chicken bouillon

2 teaspoons salt, or to taste

2 teaspoons Portuguese hot pepper sauce (pimenta)

2 teaspoons paprika

2 teaspoons ground black pepper

1 (16 ounce) package spaghetti

Heat 2 tablespoons oil in a large pot over medium-high heat. Add onion and garlic; saute until onion is translucent, about 5 minutes. Add chicken breasts and tomato paste. Cook until chicken is well browned on all sides, about 10 minutes. Add beer; bring to a boil.

Place the remaining oil, water, bouillon, salt, pimenta, paprika, and black pepper into the chicken-beer mixture. Bring to a boil; add spaghetti. Cook until spaghetti is tender and sauce is reduced to half, about 12 minutes.