Mexican Food: Fideo Con Pollo Recipe (Vermicelli With Chicken)

Updated on June 6, 2018

Chicken with Vermicelli Recipe

Budget Friendly meals: Fideo con Pollo, this recipe can feed a family of four for under $10.
Budget Friendly meals: Fideo con Pollo, this recipe can feed a family of four for under $10. | Source

Fideo con pollo is a hearty dish that will warm your family for years to come. Fideo con pollo is perfect for lunch or dinner and can easily serve a family of 4 - 6 for under $10.

Fideo is a common staple in many Mexican kitchens. It can be prepared alone, with vegetables, beef, or chicken. It is usually stir fried with a small amount of oil to a golden brown and then immersed in liquids such as, broths, sauces or flavored bouillon. The fideo soaks up the liquid and becomes a plump pasta.

Over the years, I have tasted many versions of fideo. I've never seen it made exactly the same way in the each of the homes I have visited. Some dishes are soupy, while others are dry. Preparation is unique to the preparer and can be customized to the tastes of the family. I've never had a variation that I didn't like.

4 stars from 9 ratings of Fideo con Pollo

Cook Time

Prep time: 5 min
Cook time: 25 min
Ready in: 30 min
Yields: 4 - 6 hearty servings.
Fideo con Pollo / Vermicelli and Chicken
Fideo con Pollo / Vermicelli and Chicken | Source

Knorr: caldo de tomate - substitute. If you are unable to locate Knorr Tomato Boullion, you may use a homemade or store bought chicken broth of your choice. Consider adding tomato and a bit of garlic and cumin for flavor.

Ingredients

  • 6 boneless chicken thighs
  • 1 5 oz. box fideo (vermicelli)
  • 1 Tablespoon Knorr: Caldo de Tomate, Tomato Boullion with Chicken Flavor
  • 2 Tablespoon canola oil
  • 1 cup frozen peas and carrots
  • Garlic Powder

Instructions

  1. Add 1 tablespoon canola oil to a medium skillet and set to medium heat. Add chicken thighs and spread evenly in the skillet. Add a dash of garlic powder to the chicken.
  2. Cover the chicken and allow to simmer for about 15 minutes.
  3. Add 1 tablespoon canola oil to a medium skillet and set the heat to medium. Add the fideo (vermicelli) and stir fry until golden brown.
  4. Once the chicken is cooked remove the cover and add the browned fideo over the chicken.
  5. Add one cup of frozen peas and carrots over the fideo.
  6. Add 1 tablespoon tomato bouillon to 2 cups of water. Bring to a boil in the microwave or in a saucepan.
  7. Pour the boiling bouillon over the fideo and chicken mixture. Raise the heat to medium/high and bring the whole mixture to a boil. Cover and reduce the heat to low.
  8. Allow the fideo and chicken mixture 10 minutes to simmer and absorb the broth.
  9. Serve fideo in soup or chili bowls. Enjoy!

Photo Tutorial: Fideo con Pollo

Click thumbnail to view full-size
Serve your fideo con pollo in soup or chilli bowls for a hearty meal.After allowing the fideo to simmer it will absorb the bouillon. Bring the bouillon to a boil, cover and reduce the heat to low. Allow to simmer for 10 minutes. Add 1 tablespoon of Knorr, tomato bouillon to two cups of water. Bring to a boil in the microwave or saucepan and then pour over the fideo mixture.Add one cup of frozen peas and carrots (or vegetable of your choice) over the fideo and chicken. Spread evenly.Add the browned fideo (vermicelli) over the cooked chicken.Check the chicken for doneness. Place fideo (vermicelli) in a skillet and stir fry until brown over medium heat. (grease the skillet with 1 tablespoon of canola oil)Place boneless chicken thighs in a skillet over medium heat (grease the skillet with 1 tablespoon of canola oil). Cover and cook for about 15 minutes.
Serve your fideo con pollo in soup or chilli bowls for a hearty meal.
Serve your fideo con pollo in soup or chilli bowls for a hearty meal. | Source
After allowing the fideo to simmer it will absorb the bouillon.
After allowing the fideo to simmer it will absorb the bouillon. | Source
Bring the bouillon to a boil, cover and reduce the heat to low. Allow to simmer for 10 minutes.
Bring the bouillon to a boil, cover and reduce the heat to low. Allow to simmer for 10 minutes. | Source
Add 1 tablespoon of Knorr, tomato bouillon to two cups of water. Bring to a boil in the microwave or saucepan and then pour over the fideo mixture.
Add 1 tablespoon of Knorr, tomato bouillon to two cups of water. Bring to a boil in the microwave or saucepan and then pour over the fideo mixture. | Source
Add one cup of frozen peas and carrots (or vegetable of your choice) over the fideo and chicken. Spread evenly.
Add one cup of frozen peas and carrots (or vegetable of your choice) over the fideo and chicken. Spread evenly. | Source
Add the browned fideo (vermicelli) over the cooked chicken.
Add the browned fideo (vermicelli) over the cooked chicken. | Source
Check the chicken for doneness.
Check the chicken for doneness. | Source
Place fideo (vermicelli) in a skillet and stir fry until brown over medium heat. (grease the skillet with 1 tablespoon of canola oil)
Place fideo (vermicelli) in a skillet and stir fry until brown over medium heat. (grease the skillet with 1 tablespoon of canola oil) | Source
Place boneless chicken thighs in a skillet over medium heat (grease the skillet with 1 tablespoon of canola oil). Cover and cook for about 15 minutes.
Place boneless chicken thighs in a skillet over medium heat (grease the skillet with 1 tablespoon of canola oil). Cover and cook for about 15 minutes. | Source

What is fideo?

Fideo is a pasta, a macaroni product. According to Wikipedia, fideo originated in Spain.

Variations

Vegetable additions that go great with fideo:

  • corn (kernel or cob)
  • peeled potato chunks
  • chopped carrots
  • peas
  • tomatoes
  • squash
  • red, yellow or green pepper
  • garbanzos

Other additions:

  • stew meat
  • chicken tenders
  • cubed pork

Spices and herbs:

  • Add a sprig of cilantro to the bouillon mixture for added flavor.
  • Add a whole chile serrano (green chile) for flavor without the heat. (increase the spicy heat factor by chopping the pepper into the broth)
  • Add a dash of ground cumin.
  • Add ground pepper to taste.

Questions & Answers

    © 2012 Marisa Hammond Olivares

    Comments

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      • missolive profile imageAUTHOR

        Marisa Hammond Olivares 

        5 years ago from Texas

        Dontei, thank you so much.

      • Dontei profile image

        Michael 

        5 years ago

        This looks great! I especially enjoyed how you used the video in this hub. Going to put this one on my list of things to try. : )

      • missolive profile imageAUTHOR

        Marisa Hammond Olivares 

        6 years ago from Texas

        carol7777, thank you so much, that is a great compliment.

      • carol7777 profile image

        carol stanley 

        6 years ago from Arizona

        another delish recipe. I think Iwill have to start a file with your recipes. they all look so good.

      • missolive profile imageAUTHOR

        Marisa Hammond Olivares 

        6 years ago from Texas

        Sharyn's Slant, Hi Sharon! Yay! I love to hear that! I'm sure your dad would be happy with you ANY day. You are just wonderful. Fideo/vermicelli is a great way to stretch a meal and add flavor and variation. I do hope you enjoy it! Thank you so much for reading and commenting. Love ya!

      • Sharyn's Slant profile image

        Sharon Smith 

        6 years ago from Northeast Ohio USA

        Well Miss Olive, I have learned a LOT from your most recent recipe hubs and I love them all. My father is going to be very happy with me (since I do most of his cooking). Thank you for these great recipes.

      • missolive profile imageAUTHOR

        Marisa Hammond Olivares 

        6 years ago from Texas

        Toombs08, thank you! I'm with you on the rotation. Sometimes we need to just lay off the beef. Chicken is always good and I do hope you like it with the vermicelli. Thanks for stopping by and thanks for the VUMS!

        teaches12345, yes, tomato and cumin have a distinct flavor and are common in fideo and mexican rice, but I don't have to tell you that. :) I'm glad to have stirred up some warm and tasty memories. I do hope you get too enjoy some fideo in the near future.

        Gypsey Rose Lee, Thank you so much!

        sgbrown, I'll be sure to check out your blog - sounds wonderful! Thank you for sharing and I do hope you enjoy some vermicelli soon.

      • sgbrown profile image

        Sheila Brown 

        6 years ago from Southern Oklahoma

        This sounds soooo good! I haven't had vermicelli in years, sinced I moved from El Paso, Texas. I am definitely going to have to try this! I think using the chickent thighs will work wonderfully! Voted this up, useful and would like to share on my recipe blog. Let me know if that would be ok with you. If you want to check out my blog it is Around the World with Receipes on blogspot. (Not supposed to leave links here.) Have a wonderful day!

      • Gypsy Rose Lee profile image

        Gypsy Rose Lee 

        6 years ago from Riga, Latvia

        Love chicken. Thanks for this wonderful recipe. Passing it on.

      • teaches12345 profile image

        Dianna Mendez 

        6 years ago

        I haven't had fideo in quite awhile. My mom made this dish once a week when I was growing up at home. It has a great flavor when mixed with tomato and cumin. I may have to make some very soon.

      • TToombs08 profile image

        Terrye Toombs 

        6 years ago from Somewhere between Heaven and Hell without a road map.

        I love vermicelli and I'm always looking for new ways to use it. This looks SO easy and yummy. Might just have to add this to the meal rotation. Thank you, MissOlive, you are awesome, but then, you knew that! :) VUMS!

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