- 3 bone-in chicken thighs, cooked & shredded, about 2 cups
- 1 1/2 tablespoons vegetable oil
- 2 ( 7 ounces) packages Fideo macaroni product (found in the Hispanic aisle)
- 2 cubes Knorr Caldo de Tomate bouillon or Knorr Caldo de Pollo bouillon
- 1 cup diced onion
- 3/4 (1/2 can) cup petite diced tomatoes (add other half of can to pasta sauce)
- 3-4 cups water (enough to cover pasta)
- salt & pepper to taste (I used 1 teaspoon)
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 2 1/2 teaspoons ground cumin
- 4 whole Serrano peppers, unbroken & stems on
Brown fideo in the oil in a large, deep skillet over low heat. This will take patience and will need to be stirred frequently. When many of the noodles are a deep golden brown, add all of the other ingredients, except the peppers. The spices are just suggested amounts and you may need to adjust them. After you have stirred in the ingredients and tasted for spice amounts, place unbroken peppers on top of noodles. These are optional but will add additional flavor to your dish. If they are broken, it will add heat to your dish. Cover skillet with a lid and simmer on low until noodles are soft and most of the water is absorbed, about 20 minutes. Remove peppers before stirring and serving.
