Here’s a classic Fideo con Pollo recipe — a comforting, flavorful Latin American dish with chicken and thin noodles in a tomato-based broth. Perfect for a cozy lunch or dinner.

🍜 Fideo Con Pollo (Chicken with Vermicelli Noodles)

Ingredients (Serves 4)

For the Chicken

1 lb (450 g) chicken pieces (thighs, drumsticks, or breasts)
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder or 2 cloves minced garlic

For the Broth & Noodles

1 cup fideo noodles (or thin vermicelli broken into 2-inch pieces)
1 small onion, finely chopped
2 cloves garlic, minced
1 tomato or ½ cup tomato sauce
4 cups chicken broth
1 teaspoon ground cumin
1 teaspoon paprika (optional)
2 tablespoons vegetable oil
Salt and pepper to taste
Fresh cilantro for garnish

🥣 Instructions

1. Prepare the Chicken

Season chicken with salt, pepper, and garlic.
In a large pot, heat 1 tablespoon oil over medium heat.
Brown chicken on all sides (not fully cooked). Remove and set aside.

2. Toast the Noodles

In the same pot, add remaining oil.
Add fideo noodles and toast lightly until golden brown, stirring constantly.
Remove toasted noodles and set aside.

3. Make the Base

Sauté onions and garlic until soft and fragrant.
Add tomato (or tomato sauce) and cook 2–3 minutes.
Stir in cumin, paprika, and season with salt and pepper.

4. Combine Chicken, Noodles, and Broth

Return chicken to the pot.
Add chicken broth and bring to a simmer.
Add toasted noodles.
Simmer 15–20 minutes or until chicken is cooked through and noodles are tender.

5. Serve

Garnish with fresh cilantro.
Optional: squeeze of lime or a few slices of avocado on the side.

💡 Tips

Adjust broth: For a soupier version, add more broth. For a drier, more “stew-like” version, use less.
Vegetables: You can add diced carrots, peas, or zucchini for extra nutrition.
Chicken shortcut: Use cooked shredded chicken to save time; add it in the last 5 minutes to warm through.

If you want, I can also give a quick 20-minute Fideo con Pollo recipe that’s perfect for busy weeknights.