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Place a pot of water to boil.
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Meanwhile in a skillet , brown the chicken thighs with ½ of the extra virgin olive oil, add oregano and sliced jalapeño pepper.
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After one minute, stir in dry wine and reduce to half.
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Add crushed tomatoes and one cup of water, season with salt and bring to a boil.
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Meanwhile cook pasta according to directions, drain and toss with sauce.
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Stir in remaining extra virgin olive oil and the Cotija cheese before serving.
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Garnish with oregano.