Ingredients:
2 tablespoons vegetable oil
2 2/3 cups fideos (broken in 1-inch pieces) or 2 2/3 cups vermicelli ( broken in 1-inch pieces)
1 cup onions, coarsely chopped
2 garlic cloves, minced
1 cup green chilies, diced
1/2 cup fresh tomatoes, coarsely chopped
3 cups chicken broth
1 1/2 cups chicken, cooked and diced
salt & freshly ground black pepper, to taste
fresh cilantro leaves, minced (optional)
monterey jack cheese, grated (optional)
Directions:
In large skillet, heat oil over medium heat.
Add fideo and onion.
Cook, stirring and turning constantly until the fideo is golden brown and toasted.
Add garlic, chiles and tomatoes to fideo mixture.
Saute for 2 minutes.
Add broth, chicken and salt and pepper.
Heat to boiling; reduce heat to low and cook covered for about 5-7 minutes or until fideo are tender.
Remove cover and continue cooking for a few minutes until all liquid is absorbed.
Sprinkle with minced cilantro/grated cheese, if desired.
Servings: 4
Time preparation: 20 min.
Time total: 40 min.