Fideo With Chicken Sausage Food

FIDEO WITH CHICKEN SAUSAGE

Steps:

• Heat up to 1 Tablespoon oil to soup pot or use cooking spray. Slice sausages into 1/2 inch slices. Saute until starting to brown.
• Add onion and red/green pepper and saute until they start to soften. Add chili powder and garlic - continue to cook for 1 more minute.
• Add the fideo and stir fry along with the veggies until they are golden brown.
• Add tomato sauce, corn, bouillon and water to the fideo and cook until the fideo are done.
• Garnish with any or all - onions, avocado, grated cheese, cilantro.

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.

BAKED FIDEO

Steps:

• In a blender jar, combine the tomatoes, garlic, onion, water, and salt. Puree until smooth and set aside.
• Preheat the oven to 350 degrees and lightly oil a medium baking dish. In a large heavy sauce pan heat the olive oil over medium low heat. Add the pasta and saute, stirring frequently, until golden brown. Be careful not to burn the noodles. Add the chiles and continue stirring over the heat for 2 minutes more. Add the tomato puree and the chicken broth to the pan and stir together until the liquid comes to a simmer, then transfer to the baking dish. Cover the dish with aluminum foil and bake for 10 to 15 minutes, until all the liquid has been absorbed and the noodles are tender. Remove the foil from the pan and distribute the cheese over the top and increase the oven heat to 400 degrees. Cook for 10 minutes more, until the top is bubbling and golden. Serve with a slice or 2 of avocado and a sprinkling of cilantro.

CHICKEN, SAUSAGE AND PEPPERS

Steps:

• Heat 1 tablespoon butter in a large skillet over medium-high heat. Cook the sausage until golden, about 2 minutes. Season the chicken with salt and pepper, then toss with the flour in a bowl; add to the skillet and cook until browned but not cooked through, about 3 minutes.
• Add the onion, peppers, garlic, 1/2 teaspoon salt, and pepper to taste and cook 3 minutes. Add the wine, scraping up any browned bits; bring to a boil and cook until slightly reduced, about 1 minute. Add the broth and bring to a gentle simmer. Cover and cook until the sausage and chicken are cooked through, about 5 minutes.
• Transfer the chicken, sausage and vegetables to a platter with a slotted spoon. Increase the heat to high and stir the parsley and cherry peppers and their liquid into the skillet; boil until reduced by one-third, 2 to 3 minutes. Remove from the heat and stir in the remaining 1 tablespoon butter. Pour the sauce over the chicken mixture.

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.

CHILE VERDE FIDEO WITH CHICKEN

Steps:

• In large skillet, heat oil over medium heat.
• Add fideo and onion.
• Cook, stirring and turning constantly until the fideo is golden brown and toasted.
• Add garlic, chiles and tomatoes to fideo mixture.
• Sauté for 2 minutes.
• Add broth, chicken and salt and pepper.
• Heat to boiling; reduce heat to low and cook covered for about 5-7 minutes or until fideo are tender.
• Remove cover and continue cooking for a few minutes until all liquid is absorbed.
• Sprinkle with minced cilantro/grated cheese, if desired.