Starters & Salads

Fideua - Pan-Fried Noodles & Chicken

It looks like paella, but it's made with fine noodles, which makes it a kind of paella-pasta.


6 oz. GOYA® Fideos or other dry angel-hair pasta, uncooked

2 cups GOYA® Vegetable Oil

1/2 lb. boneless chicken breast, cut in small chunks

1 tbsp. GOYA® Olive Oil

1 tsp. GOYA® Adobo with Pepper

1 clove garlic, minced

1 packet GOYA® Chicken Bouillon mixed with 2 cups water

Chopped parsley


1. In a large skillet, fry uncooked pasta in hot vegetable oil until golden brown. Drain pasta and set aside, reserving oil for future use. Preheat oven to 400º.
2. In a flame-proof, oven-proof casserole, lightly sauté chicken in olive oil. Add Adobo and garlic and sauté until garlic is golden. Add fried pasta into chicken mixture; add enough prepared bouillon to just cover the pasta. Bring to a boil, and boil 3-4 minutes.
3. Place on the bottom of pre-heated oven and bake, uncovered, until liquid is evaporated and noodles are soft (approx. 6-7 minutes). Garnish with chopped parsley.
Serves 2 as a main dish, 4 as a side dish

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