Fideo Con Pollo Recipes

SOPA DE FIDEO CON POLLO ( MEXICAN CHICKEN NOODLE SOUP)

Steps:

• Combine first five ingredients in a large stockpot with enough water to cover; boil until done, about 30 minutes.
• Drain and reserve broth.
• While the chicken is cooking, heat the oil in a large skillet.
• Sauté the fideo in oil a few minutes until lightly browned over medium heat.
• Add onion and bell pepper pieces and cook until onion is translucent.
• Add cooked vegetables and noodles to the cooked chicken pieces.
• Pour in some broth and tomato sauce, enough to cover everything (just a little for thicker stews, more for thinner soups), then cover and simmer until noodles are cooked through.
• Finish with more seasonings (cumin, salt, garlic, to taste).
• Can be garnished with cilantro and/or jalapeño.

FIDEO

Steps:

• Heat oil in a saucepan over medium-high heat. Add the fideo, and fry until browned. Pour in half of the can of tomato sauce, and 1 cup of the water. Season with cumin, garlic salt and chili powder, and stir to blend. Bring to a boil, and cook until the liquid has almost evaporated.
• Stir in the remaining tomato sauce and water. Cover, and cook over medium heat for about 10 minutes, or until the fideo is tender, and the sauce has thickened.

CALDO DE POLLO CON FIDEO

Steps:

• Place chicken in stockpot or Dutch oven with unpeeled onion, the 2 unpeeled garlic cloves, 1 teaspoon salt,peppercorns and 3 sprigs mint.
• Add enough water to cover by 2 inches and bring to a boil over high heat.
• At once, reduce heat to maintain low rolling boil; skim off any froth that rises to top.
• Cook, partly covered, until chicken is tender, 20-25 minutes; remove pot from heat and let chicken cool in stock.
• Lift out chicken pieces. Discard skin, remove meat from bones and cut into bite-sized pieces.
• Strain stock into a bowl, discarding solids. Rinse out and dry pot.
• Place chiles in small bowl and cover with 2 cups of the hot stock. Let sit for 20 minutes; transfer chiles and soaking liquid to blender and puree with remaining peeled and coarsely chopped onion and 4 peeled and quartered garlic cloves.
• Add oil to clean stockpot and heat over medium-high heat until rippling.
• Add the nests of fideos and brown lightly on both sides. If using vermicelli, stir-fry until lightly browned.
• Lift out with slotted spoon and drain on paper towels.
• Pour out all but a thin film of oil from pot.
• Add pureed chile mixture, reduce heat to low and cook 10 minutes, stirring frequently.
• Add chicken, fried noodles and remaining stock. Bring to a boil and taste for salt, adding a little if it seems flat.
• Cook over low heat until noodles are al dente, about 5 to 7 minutes.
• Meanwhile, chop remaining mint. Add most of the mint to the soup; serve immediately with a sprinkling of the remaining mint, a few grinds of black pepper if desired and several jalapeno slices.