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Rick Martinezs Fideos con Pollo
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=l_1PXXgU5mM
Say goodbye to boring and dry chicken and pasta. OXO Chef in Residence Rick Martinez’s Fideo con Pollo pairs seared chicken thighs cooked in flavorful broth with fideos, a vermicelli-like short noodle, that is first toasted in the pan. All topped off with fresh cilantro, queso fresco, and a dash of fresh lime, it makes the perfect cozy dinner for a family night in. • Ingredients: • 8 ounces fideo, vermicelli, or angel hair pasta broken into 2-inch pieces • 4 large bone-in, skin-on chicken thighs • Kosher salt, freshly ground pepper • 3 tablespoons extra virgin olive oil • 1/2 medium white onion, chopped • 1 medium chile poblano, chopped • 3 chile serrano, stemmed and chopped (seeded for mild) • 3 garlic cloves, finely grated • ½ teaspoon ground coriander • ¼ teaspoon ground cumin • 3 medium Roma tomatoes, cored and chopped or 1 cup canned diced tomatoes • 2 ¼ cups homemade chicken stock or low sodium chicken broth • For Serving: cilantro leaves and tender stems, crumbled queso fresco and lime wedges • Instructions: • Step 1: • Heat large skillet on high for 2 minutes and toast fideo, tossing constantly until most of the pasta is browned, 6-8 minutes; transfer to a heat-proof, medium bowl until ready to use. • Step 2: • Generously season chicken with salt and pepper. Heat 2 tablespoons oil in same skillet and cook chicken until golden brown on both sides, about 5 minutes; transfer to a plate. • Step 3: • Add remaining tablespoon oil to skillet and reduce to heat to medium. Cook onion, poblano, serrano, garlic, coriander and cumin, scraping up any browned bits from pan, until tender, 6-8 minutes; season with 1 tablespoon salt and ½ teaspoon pepper. Add tomato, stock and bring to a boil; taste the broth, it should be salty like the sea, if not, add another ½ teaspoon salt. • Step 4: • Stir in fideo and nestle in chicken thighs; cover, reduce to low and cook until the chicken is cooked through and most of the liquid has been absorbed, 15-20 minutes. • Step 5: • Serve fideo and chicken topped with cilantro, queso fresco and a squeeze of lime. • Get the full recipe: https://www.oxo.com/chef-rick-fideo-c...
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