Cut 2 lbs of chicken breasts into bite sized strips. Season with salt, garlic powder and aji cachuca. Set aside and let seasoning blend with chicken.
While the chicken is marinating prep the vegetables. Chop the onion and bell pepper. Smash or grate the garlic.
Use a large pot and heat 2 tablespoons of olive oil on medium high heat. Cook chicken until slightly browned. Remove chicken to a plate or a bowl and reserve for later.
Using the same pot saute the onions and peppers. Season to taste with salt and pepper. When the onions and peppers are slightly translucent add in the garlic. Cook just until fragrant, about 2 minutes.
Add the cooked chicken back into the pot with the onions, peppers and garlic.
Next, stir in the tomato sauce and chicken stock. Then add in the salt, garlic powder, aji cachuca, cumin, bay leaf, and bijol. Stir to combine, put a lid on the pot and let simmer on medium heat for 15-20 minutes.
After the sauce has simmered and the flavors start to develop add in the 4 cups of rigatoni. Stir in 2 more tablespoons of olive oil and 2 cups of water. Taste the sauce and add more salt if needed.
Continue to cook with a lid on. Stir occasionally to prevent pasta from sticking together. Cook the pasta to al dente or even a minute before al dente, for 8-10 minutes only. The rigatoni shouldn't be hard still, but still have a bite to it. * Do not overcook or the pasta will be mushy and soak up all of the sauce. Remove from heat and let the carryover heat continue to cook the pasta. Garnish with parmesan cheese and cilantro. Serve with garlic bread and a salad.