Chile Verde Fideo With Chicken

Submitted by Susie in Texas

"Tex-Mex pasta? You bet! It's called Fideo."

 

• Ready In: 40mins
• Ingredients: 11
• Serves: 4

ingredients

• 2 tablespoons vegetable oil
• 2 2⁄3 cups fideos (broken in 1-inch pieces) or 2 2/3 cups vermicelli (broken in 1-inch pieces)
• 1 cup onion, coarsely chopped
• 2 garlic cloves, minced
• 1 cup green chili, diced
• 1⁄2 cup fresh tomato, coarsely chopped
• 3 cups chicken broth
• 1 1⁄2 cups chicken, cooked and diced
• salt & freshly ground black pepper, to taste
• fresh cilantro leaves, minced (optional)
• monterey jack cheese, grated (optional)

directions

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

Reviews

[ttcup1967]

This I made for dinner tonight. I have to admit I added a few more spices. Cajun seasoning and cumin. It was good

 

[*OzMan*]

I made this to go with tacos and quesadilla's this weekend and was very pleased with the flavor. A great side for a mexican themed meal. Thank you very much! :)

 

[hippeastrum]

it was not too bad.. I added more water + chicken boullion so that it would remain soupy, but then the flavor was a bit bland. I would suggest adding a can of tomato sauce as well.

 

[Anita Garcia]

Dear Susie in Texas, I made this last night and i followed all your instructions, I was not happy with the outcome because I hoped for a soupy fideo with chile verde salsa and instead I got this really spicy dried up pasta. I only used 1/2 cup of green chiles too! :-( I hope to try your other recipes!

 

[pines506]

This is wonderful. I left off the chicken and served as a side dish with chicken enchiladas. Nice change of pace from spanish rice. Thanks its a keeper.