FIDEO RECIPE | ALLRECIPES
Provided by: TINYANT1
Categories: Side Dishes
Total time: 30 minutes
Prep time: 10 minutes
Cook time: 20 minutes
|2 tablespoons vegetable oil|
|1 (8 ounce) package fideo pasta|
|1 ½ cups water, divided|
|1 (8 ounce) can tomato sauce, divided|
|1 tablespoon chili powder|
|½ teaspoon ground cumin|
|½ teaspoon garlic salt|
- Heat oil in a saucepan over medium-high heat. Add fideo; cook and stir until browned.
- Add 1 cup water and 1/2 of the tomato sauce to fideo. Season with chili powder, cumin, and garlic salt; stir to blend. Bring to a boil and cook until liquid has almost evaporated.
- Stir in remaining 1/2 cup water and remaining tomato sauce. Cover and cook over medium heat until fideo is tender and sauce thickens, about 10 minutes.
Calories 287.7 calories, CarbohydrateContent 46.6 g, FatContent 8.1 g, FiberContent 3.3 g, ProteinContent 8.8 g, SaturatedFatContent 1.4 g, SodiumContent 543.2 mg, SugarContent 4.7 g
TRADITIONAL SOPA DE FIDEO RECIPE [STEP-BY-STEP]
Provided by: Andrés Carnalla
Total time: 35 minutes
Prep time: 5 minutes
Cook time: 30 minutes
|8 ounce package of “fideo” noodles (thin spaghetti, vermicelli, or angel hair pasta work well )|
|2 plum tomatoes (Roma tomatoes)|
|1 clove garlic|
|¼ medium white onion|
|¼ ground cumin (optional to add to broth)|
|½ tsp. Mexican oregano (optional to add to broth)|
|1 ripe avocado sliced thin (optional for garnish)|
|8 cups homemade chicken broth|
|3 tbsp. vegetable oil (or olive oil)|
|Salt to taste (about 1tsp. will be needed depending on the chicken broth you use)|
ServingSize 2 cups, Calories 469 kcal, CarbohydrateContent 43 g, ProteinContent 20 g, FatContent 17 g, SodiumContent 168 mg, SugarContent 2 g
EASY FIDEO RECIPE | JUST A PINCH RECIPES
Provided by: Aurora Bisig @aurorabisig
Prep time: 15 minutes
Cook time: 20 minutes
|2 tablespoon(s) vegetable oil or peanut oil|
|1 package(s) (8 oz.) fideo pasta (thin noodles)|
|2-3 – green onions finely chopped or 1 small onion finely chopped|
|3-4 clove(s) garlic finely chopped or 2 teaspoons chopped garlic in a jar|
|1 can(s) (14 1/2 oz) tomato sauce|
|1 teaspoon(s) salt or to taste|
|1-2 can(s) water (fill the tomato sauce can and use it for your water to add to the fideo)|
- Heat oil in a saucepan over medium heat.
- Add the garlic and onion and cook until they are tender but not browned.
- Next add the fideo to the onion and garlic mixture, and fry until a golden brown.
- Pour in the can of tomato sauce, and 1 can of the water and stir to blend. Bring to a boil, cut your heat down to low and cook with a cover until the liquid has almost evaporated.
- Stir in more water as needed. Cover, and cook over low heat for about 10-15 minutes, or until the fideo is tender, and the sauce has thickened. Then enjoy delicious fideo!
SOPA DE FIDEO (MEXICAN FIDEO SOUP) – MARICRUZ AVALOS KITCHEN BLOG
Provided by: Maricruz
Total time: 20 minutes
Prep time: 5 minutes
Cook time: 15 minutes
|8 oz fideo pasta (or vermicelli, angel hair pasta)|
|2 small tomatoes (or ½ cup of canned tomato sauce)|
|½ medium onion|
|1 small garlic clove|
|4 ¼ cups chicken stock (or water + 3 tsp of chicken buoillon)|
|3 Tbsp canola oil|
- Cut tomatoes in half and place them with the onion and garlic in a blender.
- Add 1 cup of chicken stock and blend until pureed.
- Preheat the oil in a large saucepan over medium heat.
- Add pasta and stir to coat with oil. Cook stirring constantly until the pasta is nicely browned.
- Pour the tomato sauce. Let it sizzle while mixing for about half a minute.
- Add remaining chicken stock. Season with salt and bring to a boil.
- Reduce the heat and let it simmer for about 10 minutes or until fideo pasta is well cooked.
- Adjust salt to taste and serve immediately.
Calories 357 kcal, CarbohydrateContent 48 g, ProteinContent 13 g, FatContent 13 g, SaturatedFatContent 1 g, TransFatContent 1 g, SodiumContent 81 mg, FiberContent 3 g, SugarContent 4 g, UnsaturatedFatContent 11 g, ServingSize 1 serving
FIDEOS WITH CHICKEN THIGHS AND KALE RECIPE | BON APPÉTIT
Provided by: Sohla El-Waylly
Yield: 4–6 servings
|2½ tsp. kosher salt, divided, plus more|
|¼ tsp. plus 1 Tbsp. hot smoked paprika, divided|
|2 lb. skin-on, bone-in chicken thighs (4–6)|
|6 Tbsp. extra-virgin olive oil, divided|
|8 oz. spaghetti (preferably thin spaghetti)|
|2 medium onions|
|6 garlic cloves|
|4 oil-packed anchovy fillets|
|¼ cup tomato paste|
|1 bunch Tuscan kale|
|⅓ cup Castelvetrano olives|
- Place a rack in top third of oven; preheat to 375°. Pat chicken dry. Combine 2 tsp. salt and ¼ tsp. hot smoked paprika in a small bowl. Sprinkle all over chicken thighs.
- Pour ¼ cup extra-virgin olive oil into a large (12″) skillet. (Either stainless steel or cast iron will work here!) Arrange chicken skin side down in oil. Turn heat to medium and cook, undisturbed, until chicken has rendered some fat and skin is golden brown, 10–12 minutes. Remove from heat and return to plate skin side up, leaving all that schmaltzy fat in skillet.
- While chicken sears, break 8 oz. thin spaghetti into a bowl into ½”–1″ pieces. Using your hands, scrunch broken pasta in bowl to further break it up. Peel and grate 2 onions on the large holes of a box grater. Peel and grate 6 garlic cloves on the small holes of grater. Run your knife through grated onion and garlic a couple of times to make sure no big pieces remain.
- Add broken pasta to skillet and toss to coat in fat; season with ½ tsp. salt. Cook over medium heat, tossing constantly, until golden brown, 2–3 minutes. Cut the heat, tilt skillet away from you so the fat pools at one end, then use a slotted spoon to scoop out toasted pasta and transfer back to bowl, leaving as much fat in pan as possible.
- Return skillet to medium-low heat, add onion, garlic, 4 oil-packed anchovy fillets, ¼ cup tomato paste, and 1 Tbsp. extra-virgin olive oil to skillet and cook, breaking up anchovies and stirring often, until completely softened, jammy, dark red, and fat has broken out of the mixture, 13–15 minutes. Reduce heat if the veg are browning too quickly and be sure to take your time—the soffrito is what provides the fideos with depth and richness.
- Meanwhile, strip leaves off stems from 1 bunch Tuscan kale; discard stems. Rinse kale (no need to dry). Coarsely tear leaves. Crush ⅓ cup Castelvetrano olives, pry out their pits, and tear in half. Cut 1 lemon in half and set aside.
- Add remaining 1 Tbsp. hot smoked paprika and cook, stirring frequently, until aromatic, about 30 seconds. Squeeze in juice of ½ lemon, scraping up any darkened bits on bottom of pan. Add 2 cups water, increase heat to medium-high, and bring to a simmer. Add kale and cook, tossing occasionally, until wilted, about 2 minutes.
- Stir in olives and toasted pasta, along with any fat still clinging to bowl. Stir to combine, season with salt, and spread in an even layer. Arrange chicken on top (skin side up), pressing gently to tuck into pasta while leaving skin exposed. (Night, night chickadee!) If needed, add just enough water to barely reach top of pasta, leaving the tops sticking out. Drizzle remaining 1 Tbsp. extra-virgin olive oil over pasta and chicken.
- Transfer skillet to oven and bake until chicken is cooked through, pasta has absorbed the cooking liquid, and top and edges have developed some crunchy bits, about 25 minutes. (You’ll see some fat sizzling on top of the skillet, that’s perfect.)
- Let rest 15 minutes. Divide chicken and fideos among plates. Cut remaining lemon into wedges and serve alongside.