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Ingredients
1 1/2 Pounds chicken thighs, cut into bite size pieces
1 Bay leaf
1/2 Teaspoon ground cumin, to taste
1/2 Teaspoon garlic granules, to taste
Salt, to taste
2 tablespoons vegetable oil
1 Pound Fideo noodles
1 White onion, chopped
1 Large bell pepper, seeded & chopped
1 (8 oz) Can tomato sauce
2 (14 1/2 oz) Cans chicken broth
Cilantro and/or chopped jalape�o, to garnish (optional)
Instructions
Combine first five ingredients in a large stockpot with enough water to cover; boil until done, about 30 minutes.
Drain and reserve broth.
While the chicken is cooking, heat the oil in a large skillet.
Saut� the Fideo in oil a few minutes until lightly browned over medium heat. Add onion and bell pepper pieces and cook until onion is translucent.
Add cooked vegetables and noodles to the cooked chicken.
Add broth and tomato sauce; cover and simmer until noodles are cooked through. Add more seasonings (cumin, salt, garlic, to taste).
Can be garnished with cilantro and/or chopped jalape�o.