Fideo Con Pollo

Fideo con Pollo is a comforting, home-style Mexican dish made with toasted vermicelli noodles (fideo) and tender chicken (pollo), all simmered in a tomato-based broth with aromatic spices. It’s simple, hearty, and perfect for any day you want something flavorful but easy to make.

Here’s a classic Fideo con Pollo recipe:

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🌟 Fideo con Pollo (Mexican Chicken with Vermicelli Noodles)

📝 Ingredients:

• 2 tbsp oil (vegetable or olive oil)

• 7 oz (about 200g) fideo noodles (or broken vermicelli)

• 1 lb (450g) chicken thighs or breast (boneless or bone-in)

• 3 Roma tomatoes (or 1 can of tomato sauce, ~8 oz)

• 1/4 onion (white or yellow)

• 2 garlic cloves

• 4 cups chicken broth

• 1 tsp ground cumin

• 1/2 tsp chili powder (optional, for a little heat)

• Salt and pepper to taste

• Fresh cilantro (for garnish)

• Lime wedges (for serving)

🍳 Instructions:

1. Cook the chicken:

   • In a large pot, heat 1 tbsp oil over medium heat.

   • Season chicken with salt and pepper.

   • Brown chicken on both sides until mostly cooked (about 5–6 minutes per side).

   • Remove and set aside. Chop or shred when cool enough to handle.

2. Blend the sauce:

   • In a blender, combine tomatoes, onion, garlic, and a bit of the broth. Blend until smooth.

   • (Strain if you want a smoother texture.)

3. Toast the fideo:

   • In the same pot, add 1 tbsp oil.

   • Add the fideo noodles and toast until golden brown, stirring frequently (about 3–5 minutes).

   • Be careful not to burn them.

4. Combine and simmer:

   • Pour the tomato sauce into the pot with the toasted fideo (stand back, it may sizzle).

   • Add the rest of the broth, cumin, chili powder (if using), and cooked chicken.

   • Stir, bring to a boil, then lower the heat and simmer for 10–15 minutes until noodles are tender and flavors meld.

5. Taste and adjust:

   • Add salt or more broth if needed (fideo soaks up a lot).

   • Simmer a bit longer for thicker consistency, or add more broth for a soupier dish.

6. Serve:

   • Garnish with chopped cilantro and a squeeze of lime.

   • Serve with warm tortillas or crusty bread if desired.