sopa seca de fideo con pollo

March 3, 2014 § 69 Comments

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d r y    n o o d l e   s o u p    w i t h    c h i c k e n 

Imagine how delighted I was when I stumbled upon this Mexican casserole, which isn’t like a casserole at all, but rather a spicy pasta.   Thin pasta (fideo), such as capellini is cooked in a spicy tomato soup until the noodles absorb all the liquid;  resulting in a dry soup (sopa seca).

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After breaking the capellini into two inch pieces and cooking in a skillet with a little olive oil they swell and become crunchy.  Mixing them into the spicy tomato soup and baking for 2o minutes a wonderfully textured combination of a soft and crunchy pasta is achieved.  We like it spicy and this recipe has quite a bit of smoked jalapeños in adobo sauce.  Add chiles according to your HOT threshold.  This recipes calls for chicken, but of course you could omit and enjoy this vegetarian style.

This dish has similar qualities of  chilaquiles which was posted here last July.  Chilaquiles are basically corn tortilla pieces that are fried, cooked in a spicy tomato salsa, and sprinkled with cheese.  Often served for breakfast with an egg.  My version of chilaquiles is served on top of crunchy tortilla chips.

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c h i l a q u i l e s –  posted last July.

I n g r e d i e n t s    f o r    s o p a    s e c a    d e    f i d e o    c o n   p o l l o

  • 3 tablespoons olive oil
  • 12 ounces dried capellini pasta, broken into 1 inch pieces
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1/2 teaspoon dried coriander
  • 1- 28 ounce can of san marzano tomatoes
  • 2 cups of vegetable or chicken stock
  • 2 – 4 tablespoons canned chipotle chile peppers in adobo sauce, minced
  • 1 tablespoon snipped fresh oregano
  • sea salt and pepper
  • 2 cups shredded chicken (optional)
  • 3/4 cup oaxaca or mozzarella cheese
  • 1 avocado, chopped, for serving
  • fresh snipped oregano, for serving

M e t h o d

Preheat oven to 375°F.  Lightly butter a 2 quart baking dish or oven proof skillet; set aside.  In a skillet heat 2 tablespoons of the oil over medium heat.  Add pasta;  cook about 5 minutes or until evenly toasted, stirring occasionally.  Transfer pasta to a plate; set aside.

Using the same skillet heat remaining 1 tablespoon oil over medium heat.  Add onion and garlic; cook for 7 to 10 minutes being careful not to brown, cook only until tender.  Stir in coriander and cook for one minute or until fragrant.  Stir in tomatoes, stock, chipotle chile peppers and oregano.  Season with salt and pepper.   Bring to boiling.  Reduce heat and simmer for 10 minutes, stirring occasionally.

Carefully stir in chicken and pasta.  Pasta will need to be stirred gently.  Transfer mixture to prepared baking dish.  Top mixture with cheese.  Bake for 20 minutes or until casserole is bubbly and starts to brown.  Serve with avocado and freshly snipped oregano.

Serves 6.

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