Speedy One-Pot Chicken Fideos with Fresh Corn and Cucumber Salad
Speedy One-Pot Chicken Fideos with Fresh Corn and Cucumber Salad
Ingredients
For the Speedy Chicken Fideos
- 1 1/4 pounds boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 onion, diced
- 7 ounces Fideos Cortos, (or vermicelli-style pasta)
- 4 cups chicken broth
For the Fresh Corn and Cucumber Salad
- 1 1/2 cups corn kernels, fresh or frozen and thawed
- 1 cucumber, diced
- 1/4 cup red onion, finely diced
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- 1
Prepare the chicken: Place the boneless, skinless chicken thighs in a large mixing bowl. Drizzle with 1 tablespoon of olive oil and generously season with paprika, black pepper, salt, and garlic powder. Mix thoroughly by hand to ensure the chicken is evenly coated.
⏱️ 3 min
- 2
Brown the chicken: Heat a large pot or Dutch oven over medium-high heat. Add the seasoned chicken thighs and cook for 3-4 minutes per side, until nicely browned. The chicken does not need to be cooked through at this stage. Remove the chicken from the pot and set aside.
⏱️ 8 min
- 3
Sauté aromatics: Add the remaining 1 tablespoon of olive oil to the same pot. Add the diced onion and cook for 3-4 minutes, until softened and translucent.
⏱️ 4 min
- 4
Toast fideos: Add the Fideos Cortos to the pot with the onion. Stir constantly for 2-3 minutes, until the fideos are lightly golden brown. Be careful not to burn them.
⏱️ 3 min
- 5
Simmer fideos and chicken: Pour in the chicken broth and bring to a simmer. Return the browned chicken thighs to the pot. Reduce heat to medium-low, cover, and cook for 8-10 minutes, or until the fideos are tender and the chicken is cooked through (internal temperature of 165°F).
⏱️ 10 min
- 6
Prepare the salad: While the fideos are cooking, combine the corn kernels, diced cucumber, diced red onion, and chopped cilantro in a medium bowl. In a small bowl, whisk together the lime juice, olive oil, salt, and black pepper. Pour the dressing over the salad ingredients and toss to combine.
⏱️ 7 min
- 7
Serve: Once the chicken and fideos are ready, remove the chicken from the pot and shred or chop into bite-sized pieces. Stir the chicken back into the fideos. Serve the Speedy One-Pot Chicken Fideos immediately, accompanied by the Fresh Corn and Cucumber Salad.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Speedy One-Pot Chicken Fideos with Fresh Corn and Cucumber Salad
For the Speedy Chicken Fideos
- 1 1/4 pounds boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 onion, diced
- 7 ounces Fideos Cortos, (or vermicelli-style pasta)
- 4 cups chicken broth
For the Fresh Corn and Cucumber Salad
- 1 1/2 cups corn kernels, fresh or frozen and thawed
- 1 cucumber, diced
- 1/4 cup red onion, finely diced
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- 1
Prepare the chicken: Place the boneless, skinless chicken thighs in a large mixing bowl. Drizzle with 1 tablespoon of olive oil and generously season with paprika, black pepper, salt, and garlic powder. Mix thoroughly by hand to ensure the chicken is evenly coated.
⏱️ 3 min - 2
Brown the chicken: Heat a large pot or Dutch oven over medium-high heat. Add the seasoned chicken thighs and cook for 3-4 minutes per side, until nicely browned. The chicken does not need to be cooked through at this stage. Remove the chicken from the pot and set aside.
⏱️ 8 min - 3
Sauté aromatics: Add the remaining 1 tablespoon of olive oil to the same pot. Add the diced onion and cook for 3-4 minutes, until softened and translucent.
⏱️ 4 min - 4
Toast fideos: Add the Fideos Cortos to the pot with the onion. Stir constantly for 2-3 minutes, until the fideos are lightly golden brown. Be careful not to burn them.
⏱️ 3 min - 5
Simmer fideos and chicken: Pour in the chicken broth and bring to a simmer. Return the browned chicken thighs to the pot. Reduce heat to medium-low, cover, and cook for 8-10 minutes, or until the fideos are tender and the chicken is cooked through (internal temperature of 165°F).
⏱️ 10 min - 6
Prepare the salad: While the fideos are cooking, combine the corn kernels, diced cucumber, diced red onion, and chopped cilantro in a medium bowl. In a small bowl, whisk together the lime juice, olive oil, salt, and black pepper. Pour the dressing over the salad ingredients and toss to combine.
⏱️ 7 min - 7
Serve: Once the chicken and fideos are ready, remove the chicken from the pot and shred or chop into bite-sized pieces. Stir the chicken back into the fideos. Serve the Speedy One-Pot Chicken Fideos immediately, accompanied by the Fresh Corn and Cucumber Salad.
⏱️ 3 min