Ingredients

• 4 cups packed basil leaves
  
• 32 ounces chicken stock (about 4 cups)
  
• 1 ¹/₂ pounds boneless, skinless chicken thighs, cut into 1-inch pieces
  
• ¹/₂ teaspoon ground cumin
  
• Salt and pepper, to taste
  
• ¹/₄ cup vegetable oil
  
• 2 teaspoons annatto seeds (see Note)
  
• 1 medium red onion, finely chopped
  
• 3 large cloves garlic, minced
  
• 1 medium carrot, finely diced
  
• 2 tablespoons ají panca paste (optional, see Note)
  
• 1 cup finely diced tomato (about 1 large tomato or 3 plum tomatoes)
  
• 1 pound spaghetti, broken in half
  
• 1 cup fresh chopped parsley
  
• Cubed avocado, for garnish (optional)