FIDEO CON POLLO
How I remember it from Mama's kitchen
Provided by Gene Williams
Time 1h50m
Number Of Ingredients 11
Steps:
- 1. If you didn't buy it already cut up, cut up chicken and add to pot of water to boil, (skin and all) add 2tsp salt and pepper. will cook for 45-60min until chicken starts to pull away from the bones. remove chicken from water and place on plate. let cool. this last step very important, keeps you from burning your fingers. I usually place the chicken in the freezer while i complete the rest of the prep. you can pour the water into a bowl to save until used later in the dish. (saves on pots)
- 2. dice up the onion, tomato, bell pepper, garlic, chipotle pepper and place them in a bowl. mix in the dry ingredients, cumin, paprika, chili powder. once that's done, take the chicken off the bone and from the skin. you can discard them or used them to make home made chicken stock...
- 3. in the now empty pot (don't clean it in between) break the vermicelli into 1-1 1/2 pieces and place them into the pot over medium-high heat. don't add the water yet. you will stir the pasta until lightly browned. next you add the mixed ingredients and the chicken, stir thoroughly to mix well. add the water from the boiled chicken to just cover the mixture. cover the pot and cook for approx 15 min, stirring occasionally and adding the water as needed to keep from drying. after 15min, you will add the can of tomato sauce, mix well cover and turn down the heat to simmer for the next 10min. ready to serve.
- 4. you can replace all the fresh ingredients with their canned or powdered cousins to decrease your work. highly recommended for my bachelor friends when trying to impress that special someone. Hope you enjoy this mexican meal I grew up eating.... thanks Mom.
FIDEO CON POLLO
This recipe totally reminds me of my childhood growing up remembering Moms home cooking and her homeade tortillas, so good.
Provided by cathy Valencia
Categories Chicken
Time 1h
Number Of Ingredients 8
Steps:
- 1. add some veg oil to a dutch oven pot throw in the noodles( break up first) and onions let Brown
- 2. add your tomato sauce broth seasonings i always add 1 cup of water also bring to a boil
- 3. add your chicken don't do not stir make sure you Nestle your chicken in the broth cover let simmer 25 minutes
FIDEO
This fideo recipe was given to me by my mother in-law. It goes great with any meat dish including carne asada. I use this recipe in place of rice as my side dish.
Provided by TINYANT1
Categories Side Dish
Time 21m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 287.7 calories, Carbohydrate 46.6 g, Fat 8.1 g, Fiber 3.3 g, Protein 8.8 g, SaturatedFat 1.4 g, Sodium 543.2 mg, Sugar 4.7 g
PUERTO RICAN CHICKEN NOODLE SOUP (SOPAS DE POLLO Y FIDEOS)
Make and share this Puerto Rican Chicken Noodle Soup (Sopas De Pollo Y Fideos) recipe from Food.com.
Provided by Michelle Figueroa
Categories Stew
Time 1h29m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Rub the chicken with salt, pepper and oregano and one tablespoon olive oil and set aside for 30 minutes.
- In a large heavy pot sauté the sofrito, onions and celery with remaining olive oil, for 5 minutes over medium-low heat. Brown the chicken pieces to seal in their flavor. Add the chicken stock or water to the chicken and bring to a boil. Cover, reduce heat and simmer for 10-15 minutes.
- Raise the heat and bring to a boil once more; add carrots, potatoes, sazon and bay leaf. Reduce heat to medium and cook uncovered for 20 minutes, until carrot and potatoes are tender, stirring occasionally. During the last 5 - 10 , minutes add the angel hair and cook until pasta is done.
Nutrition Facts : Calories 555.3, Fat 36.2, SaturatedFat 9.3, Cholesterol 129.1, Sodium 1200.5, Carbohydrate 19.5, Fiber 1.8, Sugar 5.5, Protein 36
CALDO DE POLLO CON FIDEO
This is a south-of-the-border version of chicken noodle soup. It's originally from the food section of the February 18, 2009 Houston Chronicle and comes from the cookbook "Zarela's Veracruz" by Zarela Martinez with Anne Mendelson. Fideo noodles are nested thin noodles and can be found in the Mexican or ethnic section of most grocery stores.
Provided by Leslie in Texas
Categories Chicken
Time 1h25m
Yield 6-8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 630.5, Fat 35, SaturatedFat 8.4, Cholesterol 154.9, Sodium 709.1, Carbohydrate 41.6, Fiber 3.8, Sugar 1.9, Protein 36.7
SOPA DE FIDEO CON POLLO ( MEXICAN CHICKEN NOODLE SOUP)
This Fideo Soup With Chicken, made with a recipe from America's Restaurant in Harlingen, can be served as a soup or stew depending on the amount of broth used. America Rangel uses one or two chicken pieces per serving, and serves this with warm corn tortillas and refried beans. Courtesy of Eagle News Services via our local newspaper.
Provided by Molly53
Categories Chicken
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 590.9, Fat 20.3, SaturatedFat 5, Cholesterol 136.5, Sodium 274.5, Carbohydrate 73, Fiber 4.5, Sugar 4.8, Protein 28.5
XOCHIPILLI'S SOPA DE FIDEO CON POLLO
Make and share this Xochipilli's Sopa De Fideo Con Pollo recipe from Food.com.
Provided by Member 610488
Categories Stew
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in large saucepan over medium-high heat. Crush noodles and add to saucepan. Stir to coat with oil. Cook 2 minutes or until browned, stirring constantly. Add peppers, onion and garlic; cook 5 minutes or until vegetables are tender, stirring occasionally.
- Stir in tomato sauce, water and bouillon. Reduce heat to medium-low, cover and simmer 10 minutes or until pasta is tender. Stir in chicken and seasoning. Sprinkle with cilantro.
Nutrition Facts : Calories 269.2, Fat 8.5, SaturatedFat 1.6, Cholesterol 35, Sodium 266.4, Carbohydrate 30.8, Fiber 2.6, Sugar 3.2, Protein 17.2
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SOPA DE FIDEO (PUERTO RICAN SOUP) - LATINA MOM MEALS
From latinamommeals.com
4.5/5 (64)Estimated Reading Time 3 minsServings 6Total Time 35 mins
- Heat oil over a large pot over medium high heat. Add in the seasoned chicken and cook for two minutes before adding in the sofrito and remaining seasonings.
- Cook for an additional two minutes before adding in the tomato sauce, bay leaves, celery, carrots, peppers, and chicken broth.
- Lower heat to a steady simmer and cook for twenty minutes before adding in the cilantro and spaghetti. Mix and cook until pasta is al dente.
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From readyseteat.com
Cuisine MexicanTotal Time 30 minsCategory Lunch, Soup/Stew/ChiliCalories 291 per serving
- Heat oil in large saucepan over medium-high heat. Crush fideo; add to saucepan and stir to coat with oil. Cook 2 minutes or until browned, stirring constantly. Add peppers, onion and garlic; cook 5 minutes or until vegetables are tender, stirring occasionally.
- Stir in tomato sauce, water and bouillon. Reduce heat to medium-low, cover and simmer 10 minutes or until pasta is tender. Stir in chicken and seasoning. Sprinkle with cilantro.
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