Here’s a comforting and flavorful recipe for Fideo con Pollo — a beloved Mexican-style noodle and chicken dish that’s simple, budget-friendly, and packed with homey flavors. Think of it as a cozy cross between a soup and a pasta dish with a tomato-rich broth and tender chicken.
🍲 Fideo con Pollo (Mexican Chicken with Vermicelli Noodles)
Ingredients:
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2 tbsp oil (vegetable or olive oil)
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7 oz (1 package) fideo noodles (or broken vermicelli/thin spaghetti)
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1 lb boneless chicken thighs or breasts, cut into bite-sized pieces
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1/2 onion, diced
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2 cloves garlic, minced
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1 (8 oz) can tomato sauce
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4 cups chicken broth
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1 tsp cumin
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1/2 tsp chili powder (optional)
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Salt and pepper, to taste
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Fresh cilantro, chopped (for garnish)
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Optional: Lime wedges, avocado slices, queso fresco
🧑🍳 Instructions:
1. Toast the Fideo:
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Heat 1 tablespoon of oil in a large skillet or pot over medium heat.
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Add the fideo and toast until golden brown, stirring frequently (about 4–5 minutes). Be careful not to burn it.
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Remove toasted noodles and set aside.
2. Cook the Chicken:
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In the same skillet, heat another tablespoon of oil.
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Add the chicken pieces, season with salt, pepper, and cumin.
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Cook until browned and cooked through (about 6–8 minutes). Remove and set aside.
3. Build the Base:
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In the same pan, sauté onion for 3–4 minutes until soft.
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Add garlic and cook 30 seconds more.
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Stir in tomato sauce, chili powder (if using), and chicken broth. Bring to a boil.
4. Combine and Simmer:
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Add toasted fideo and cooked chicken back into the pan.
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Reduce heat to medium-low and simmer uncovered for 10–12 minutes, or until the noodles are tender and the liquid has reduced to a thick, saucy consistency.
5. Serve:
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Garnish with chopped cilantro, and serve with lime wedges or avocado if desired.
✅ Tips & Variations:
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For a soupier version, add more broth and cover while simmering.
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Add diced zucchini, corn, or peas for extra veggies.
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Spice it up with jalapeño or a splash of hot sauce.