Chicken Fideuá. First of all I want to make clear that this is not the recipe fideuá Valencia (so I hope nobody takes hands to the head). Valencia The traditional recipe is made with seafood and their means of production has nothing to do with the recipe you'll find below. Another day we will see how to prepare an authentic fideuá for now if you want to try this chicken fideuá read and see what you think.
To do this fideuá we will use the type of fat, hollow noodles are sold alongside other pastas in many shops (see the picture to see it). In essence, this recipe is the same as the chicken rice but changing the rice noodles and little else. If you prefer to use another kind of pasta you have to adjust the cooking time so they do not pass you.
To do this fideuá we will use the type of fat, hollow noodles are sold alongside other pastas in many shops (see the picture to see it). In essence, this recipe is the same as the chicken rice but changing the rice noodles and little else. If you prefer to use another kind of pasta you have to adjust the cooking time so they do not pass you.
Ingredients for chicken Fideuá (for 2 people):
180 grams of pasta (1 glass tube)
250 grams of chicken breast
1 liter of chicken stock or poultry (4 glasses of tube)
1/4 of a liter of cooking white wine (1 glass tube)
1/2 green pepper and 1/2 red pepper (roasted peppers)
150 grams of onion
2 cloves garlic, unpeeled
50 grams of peas (about three tablespoons)
250 g of tomato
1 bay leaf
1 out of food coloring (1 teaspoon)
olive oil
salt and pepper
Fideuá Recipe for Chicken (for two people):
Made in a paella pan or a casserole, five tablespoons of olive oil and put to boil. When oil adds two whole garlic cloves and cut clean chicken pieces, a pinch of salt and 3 turns of pepper grinder. Leave browned (about 5 minutes).
Cut the peppers into strips (see photo) and chop the onion finely.
When the chicken is ready remove it from the pan and reserve (also removes the garlic). Check other five tablespoons of olive oil and add the onion (leave it to fire another 5 minutes).
Then add the peppers and bay leaf and let the vegetables for 8 minutes.
As we peel the tomatoes and chop finely. When the vegetables are ready add the tomato and chicken reserved. Leave the fire about five minutes and then add the wine and let the alcohol evaporate. Put to heat the chicken stock (in a saucepan or microwave).
When it is reduced almost all the wine (ie we have to let the wine be consumed until barely left) add 3 cups hot chicken stock (reserve a glass) and on dye (a teaspoon of dye food) stir well and let the soup boil.
When the broth is boiling (bubbling) is the time to add the pasta (noodles). We put a wooden spoon and stir well so that the noodles are distributed throughout the pan. We'll leave it on medium heat for 15 minutes, stirring occasionally. If the peas are fresh when add is past the first 3 minutes and if you are waiting to the last minute can (15) to throw (away just before fideuá).
After that time the fire depart the pan and cover with a dishcloth clean. Fideuá let rest the chicken for five minutes and serve. You can serve with fried garlic (see photo).
To eat:
If during cooking the noodles you see that the stock has been consumed and that fideuá not yet ready, add the remaining broth (keep the glass) slowly and very hot.
You can spend that fire is not well distributed throughout the pan and if you use ceramic or a small fire may fideuá do not run out the sides of the pan. In that case it is better to be stirring constantly until the noodles cooked fideuá.
As you can see from the photo I like this recipe quite sequita, just keep it soupy add a little more broth.
Hope you like this recipe at home and enjoy this Fideuá table. Greetings cooks.
180 grams of pasta (1 glass tube)
250 grams of chicken breast
1 liter of chicken stock or poultry (4 glasses of tube)
1/4 of a liter of cooking white wine (1 glass tube)
1/2 green pepper and 1/2 red pepper (roasted peppers)
150 grams of onion
2 cloves garlic, unpeeled
50 grams of peas (about three tablespoons)
250 g of tomato
1 bay leaf
1 out of food coloring (1 teaspoon)
olive oil
salt and pepper
Fideuá Recipe for Chicken (for two people):
Made in a paella pan or a casserole, five tablespoons of olive oil and put to boil. When oil adds two whole garlic cloves and cut clean chicken pieces, a pinch of salt and 3 turns of pepper grinder. Leave browned (about 5 minutes).
Cut the peppers into strips (see photo) and chop the onion finely.
When the chicken is ready remove it from the pan and reserve (also removes the garlic). Check other five tablespoons of olive oil and add the onion (leave it to fire another 5 minutes).
Then add the peppers and bay leaf and let the vegetables for 8 minutes.
As we peel the tomatoes and chop finely. When the vegetables are ready add the tomato and chicken reserved. Leave the fire about five minutes and then add the wine and let the alcohol evaporate. Put to heat the chicken stock (in a saucepan or microwave).
When it is reduced almost all the wine (ie we have to let the wine be consumed until barely left) add 3 cups hot chicken stock (reserve a glass) and on dye (a teaspoon of dye food) stir well and let the soup boil.
When the broth is boiling (bubbling) is the time to add the pasta (noodles). We put a wooden spoon and stir well so that the noodles are distributed throughout the pan. We'll leave it on medium heat for 15 minutes, stirring occasionally. If the peas are fresh when add is past the first 3 minutes and if you are waiting to the last minute can (15) to throw (away just before fideuá).
After that time the fire depart the pan and cover with a dishcloth clean. Fideuá let rest the chicken for five minutes and serve. You can serve with fried garlic (see photo).
To eat:
If during cooking the noodles you see that the stock has been consumed and that fideuá not yet ready, add the remaining broth (keep the glass) slowly and very hot.
You can spend that fire is not well distributed throughout the pan and if you use ceramic or a small fire may fideuá do not run out the sides of the pan. In that case it is better to be stirring constantly until the noodles cooked fideuá.
As you can see from the photo I like this recipe quite sequita, just keep it soupy add a little more broth.
Hope you like this recipe at home and enjoy this Fideuá table. Greetings cooks.
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