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| CHICKEN FIDEO | |
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1 lg. onion (chopped) 2 lg. cloves garlic (crushed or minced) 3 tbsp. oil 8 oz. Fideo or Vermicelli coils (about 8 coils) 1 (8 oz.) can tomato sauce 3 c. water (may add 1 or 2 chicken bouillon cubes) 1/2 tsp. salt Pepper to taste 3 cooked chicken breasts (about 2 c.) In a large deep skillet using medium heat, saute onion and garlic in oil until tender. Add fideo - cook stirring to break clusters until lightly browned. Stir in tomato sauce and water, bring to boil. Simmer uncovered 10-15 minutes. Stir in chicken, salt and pepper. Heat thoroughly. | |
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recipe reviews #12338
Alex says:
Very, very good. Thank you for the recipe.
#146167
Babsie (California) says:
This was delicious. I poached two boneless and skinless chicken breast. I shredded them and added them the last 10 minutes with the salt and pepper. I would suggest adding 2 cans of tomato sauce and about 4 cups of water. It does dry out overnight a bit. Also I finely diced 1/2 green pepper and sauteed it with the onion. Will make again. Very tasty and very easy
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