12 ounces dried fideo pasta or vermicelli broken into small pieces
1 pound boneless skinless chicken breast, cut into bite-size pieces
salt & freshly ground black pepper
2 Roma tomatoes, chopped
1 yellow bell pepper, chopped
2 garlic cloves, minced
1 tsp smoked paprika
3 cups water
DIRECTIONS
Heat 1 TBSP of oil in a paella pan or large saute pan over medium heat.
Add the dried pasta to the pan and cook, stirring often, until pasta is lightly toasted, 2 to 3 minutes then transfer the pasta to a bowl and set aside.
Increase the heat to medium-high and heat the remaining 1 TBSP of oil in the now empty pan.
Generously season the chicken pieces with salt & pepper then cook the chicken in the pan, stirring often, until no longer pink, about 4 minutes.
Add the tomato, bell pepper, garlic, paprika, and 1/2 tsp salt to the pan and cook, stirring often, for about 1 minute.
Stir in the water and bring to a boil.
When the water begins boiling stir in the pasta then cook, without stirring, for about 5 minutes.
Stir and continue cooking, stirring occasionally, until most the liquid has been absorbed and the pasta is tender, 2 to 5 more minutes.
Stir and taste then add additional salt & pepper if needed.
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