Category:
Main Courses

Seasons:
January, February, March, April, May, June, July, August, September, October, November, December

Courtesy of Chef Miguel Ravago, founder of Fonda San Miguel

This pasta can also be made without chicken, and it’s great when served with a green salad and a good glass of sauvignon blanc or an oaky Spanish red wine.

Super easy

For the soup:

3 tablespoons olive oil
1 medium white onion, chopped finely
2 garlic cloves, minced
8 ounces fideos (vermicelli)
4 ripe tomatoes, coarsely chopped (or 1 c. canned tomato pieces with juices)
1 canned chipotle pepper in adobo, chopped
2 cups chicken stock or canned chicken broth
1 chicken breast, panfried or grilled, sliced thinly across the grain and then cut into bite-size pieces
Sea salt, to taste, if needed

For the garnish:

1 small container crème fraîche (better and fluffier than sour cream)
1/4 cups chopped cilantro
1 avocado, cut into small chunks
8 ounces feta cheese, crumbled by hand
1 ripe tomato, chopped

Sopa Seca de Fideo con Pollo (Vermicelli with Chicken and Chipotle) Directions

In a medium-size casserole dish, heat the olive oil over medium-high heat. Add the onion and garlic and sauté until softened.

Add the noodles (if using the coil fideo, break the noodles a couple of times with your hands before adding). Stir constantly with a wooden spoon until the pasta is coated with oil and begins to brown evenly without burning.

Stir in the tomatoes and chipotle. Let the tomatoes cook a few minutes before adding the broth and chicken. Season with salt. Bring to a boil, stir once then lower the heat and simmer, uncovered, until the noodles are finished—about 10 minutes.

Transfer everything to a serving dish and add the garnishes in the order listed.