Fideo Con Pollo Food

FIDEO CON POLLO

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 CON POLLO

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.

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.

ARROZ CON POLLO

Steps:

• Preheat the oven to 400 degrees F.
• Put the chicken in an ovensafe baking dish. Drizzle with 2 tablespoons of the olive oil and sprinkle with salt and pepper. Use tongs to turn the chicken and evenly coat. Bake for 15 minutes until browned but not cooked all the way through (it will finish cooking with the rice).
• Meanwhile, add the remaining tablespoon olive oil to a large saucepan over medium-high heat. Add the rice and stir to coat.
• Toast the rice, stirring occasionally, until it is lightly golden, about 2 minutes. Stir in the onion and garlic and continue cooking until the rice is just lightly browned and the vegetables are starting to soften, about 2 minutes more. Make sure the garlic does not brown.
• Add the tomato sauce, cumin, garlic powder, onion powder, bouillon and 3 cups water. Stir to combine. Bring to a gentle boil, then reduce to a simmer and add the chicken to the rice in an even layer, skin-side up and not overlapping. Cover and cook until the rice is tender and the chicken is cooked through, about 20 minutes.

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.

XOCHIPILLI'S SOPA DE FIDEO CON POLLO

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.