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

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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.

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.

Cook Time

Prep timeCook timeReady inYields

5 min

25 min

30 min

4 - 6 hearty servings.

Fideo con Pollo / Vermicelli and Chicken

Fideo con Pollo / Vermicelli and Chicken

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!

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.

© 2012 Marisa Hammond Olivares

Comments

Marisa Hammond Olivares (author) from Texas on October 30, 2012:

Dontei, thank you so much.

Michael on October 23, 2012:

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. : )

Marisa Hammond Olivares (author) from Texas on September 02, 2012:

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

carol stanley from Arizona on August 31, 2012:

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

Marisa Hammond Olivares (author) from Texas on July 05, 2012:

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!

Sharon Smith from Northeast Ohio USA on July 05, 2012:

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.

Marisa Hammond Olivares (author) from Texas on July 04, 2012:

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.

Sheila Brown from Southern Oklahoma on July 03, 2012:

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 from Daytona Beach, Florida on July 01, 2012:

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

Dianna Mendez on June 30, 2012:

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.

Terrye Toombs from Somewhere between Heaven and Hell without a road map. on June 30, 2012:

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!