Fideo con Pollo Recipe (Chicken with Vermicelli)
Servings: 4-6
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Ingredients:
- 1 whole chicken (about 3-4 lbs), cut into pieces or 4-6 chicken thighs
- 2 cups fideo (thin vermicelli pasta)
- 4 cups chicken broth (preferably homemade or low-sodium)
- 2 medium tomatoes, chopped (or 1 can of diced tomatoes)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 small green bell pepper, chopped (optional)
- 2 tbsp tomato paste (optional for richer tomato flavor)
- 1 tsp cumin powder
- 1 tsp paprika
- ½ tsp ground oregano
- 1 bay leaf
- 3 tbsp olive oil (or vegetable oil)
- 1 large potato, peeled and diced (optional for a heartier version)
- Salt and pepper, to taste
- Fresh cilantro, for garnish
- Lemon or lime wedges, for serving
Instructions:
Step 1: Prepare the Chicken
- Season the chicken: Generously season the chicken pieces with salt and pepper on both sides. If you’re using whole chicken pieces (legs, thighs, breasts), cut them into manageable portions.
- Brown the chicken: In a large, deep skillet or Dutch oven, heat 2 tbsp of olive oil over medium heat. Once the oil is hot, add the seasoned chicken pieces, skin side down, in batches if necessary to avoid overcrowding. Sear the chicken until golden brown, about 4-5 minutes per side. Remove the chicken from the pot and set it aside on a plate. The chicken will finish cooking in the broth later.
Step 2: Toast the Fideo
- Toast the fideo: In the same pot, add another tablespoon of olive oil. Add the fideo (vermicelli) to the oil. Stir frequently and toast the pasta until it becomes golden brown, about 3-4 minutes. Be careful not to burn it as it toasts quickly. Once toasted, remove the fideo from the pot and set it aside.
Step 3: Make the Sofrito (Tomato-Based Sauce)
- Sauté aromatics: In the same pot, if needed, add a little more oil. Over medium heat, sauté the onion, garlic, and bell pepper (if using) until they soften, about 4-5 minutes.
- Add tomatoes: Stir in the chopped tomatoes (or canned diced tomatoes) and cook until the tomatoes break down and become a sauce, about 5-7 minutes. If you prefer a deeper tomato flavor, add 2 tbsp of tomato paste at this stage.
- Season the sofrito: Sprinkle in the cumin, paprika, and oregano, and season with salt and pepper to taste. Stir well, ensuring the spices are evenly distributed. Cook for an additional 2 minutes until fragrant.
Step 4: Build the Broth
- Add the chicken back: Return the seared chicken to the pot, nestling it into the sofrito.
- Pour in the broth: Add the chicken broth and the bay leaf, stirring gently to combine all the flavors. The broth should cover the chicken almost entirely.
- Simmer: Bring the mixture to a gentle simmer over medium-high heat. Once it starts to bubble, reduce the heat to low, cover the pot, and let it cook for about 20-25 minutes or until the chicken is fully cooked through.
- Optional potatoes: If you’re adding diced potatoes, add them now, and let them cook alongside the chicken until tender, which will take about the same amount of time.
Step 5: Add the Fideo
- Incorporate the fideo: Once the chicken is fully cooked, and the broth has absorbed the flavors, remove the bay leaf. Then, stir the toasted fideo into the pot.
- Cook the pasta: Simmer the fideo in the broth for about 7-10 minutes, or until it softens. Stir occasionally to prevent the pasta from sticking to the bottom of the pot.
Step 6: Taste and Adjust
- Taste the broth: Check the seasoning of the broth, adding more salt or pepper if necessary. The broth should be flavorful, rich, and slightly thickened by the pasta starch.
- Check the chicken: If you’re using larger pieces of chicken like thighs or breasts, you can shred the chicken off the bone for easier serving. For a rustic presentation, you can leave the pieces whole.
Step 7: Serve
- Garnish: Once the fideo is fully cooked, and the chicken is tender, ladle the Fideo con Pollo into bowls. Garnish with fresh cilantro and a squeeze of lemon or lime juice for brightness.
- Serve: Serve with warm tortillas on the side or a fresh salad for a complete meal.
Cooking Tips:
- Broth: Homemade chicken broth makes a world of difference in the flavor of this dish. If you have leftover broth from another recipe, use it!
- Tomatoes: Fresh tomatoes add brightness, but you can use canned tomatoes if needed. Fire-roasted tomatoes give an extra layer of flavor.
- Make it spicy: For a little heat, add a chopped jalapeño or serrano pepper when sautéing the onions and garlic.
- Thicker soup: If you like a thicker, heartier soup, you can add more pasta or let the broth reduce further before adding the fideo.
Variations:
- Vegetables: Feel free to add vegetables like carrots, zucchini, or peas for added color and nutrition.
- Chicken substitute: You can substitute the chicken with turkey or even make a vegetarian version by omitting the meat and using vegetable broth.
This hearty Fideo con Pollo dish is a comforting, one-pot meal that brings together the rich flavors of Mexican cuisine. The tender chicken, toasted vermicelli, and savory broth make it perfect for any occasion!