Caldo De Pollo Con Fideo
- Ready In:
- 1hr 25mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 1 chicken, cut into quarters (3 1/2 to 4 lb. chicken)
- 2 small white onions (1 unpeeled, divided uses)
- 6 garlic cloves (2 unpeeled,divided uses)
- 7.39-9.85 ml salt
- 10 black peppercorns
- 15 mint sprigs
- 1656.13-1892.72 ml water
- 3 ancho chilies, stemmed and seeded
- 59.14 ml vegetable oil
- 283.49 g package fideo noodles (or about 8 oz. vermicelli)
- fresh ground pepper, to taste (optional)
- sliced fresh jalapeno pepper, for garnish
directions
- Place chicken in stockpot or Dutch oven with unpeeled onion, the 2 unpeeled garlic cloves, 1 teaspoon salt,peppercorns and 3 sprigs mint.
- Add enough water to cover by 2 inches and bring to a boil over high heat.
- At once, reduce heat to maintain low rolling boil; skim off any froth that rises to top.
- Cook, partly covered, until chicken is tender, 20-25 minutes; remove pot from heat and let chicken cool in stock.
- Lift out chicken pieces. Discard skin, remove meat from bones and cut into bite-sized pieces.
- Strain stock into a bowl, discarding solids. Rinse out and dry pot.
- Place chiles in small bowl and cover with 2 cups of the hot stock. Let sit for 20 minutes; transfer chiles and soaking liquid to blender and puree with remaining peeled and coarsely chopped onion and 4 peeled and quartered garlic cloves.
- Add oil to clean stockpot and heat over medium-high heat until rippling.
- Add the nests of fideos and brown lightly on both sides. If using vermicelli, stir-fry until lightly browned.
- Lift out with slotted spoon and drain on paper towels.
- Pour out all but a thin film of oil from pot.
- Add pureed chile mixture, reduce heat to low and cook 10 minutes, stirring frequently.
- Add chicken, fried noodles and remaining stock. Bring to a boil and taste for salt, adding a little if it seems flat.
- Cook over low heat until noodles are al dente, about 5 to 7 minutes.
- Meanwhile, chop remaining mint. Add most of the mint to the soup; serve immediately with a sprinkling of the remaining mint, a few grinds of black pepper if desired and several jalapeno slices.
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RECIPE SUBMITTED BY
Leslie in Texas
Spring, Texas