Pollo con Fideo

Chicken with spaghetti.

I once worked with some Spanish cooks who did this dish a few times. They would use chicken wings as the chicken component. I don’t know if that is traditional, or just easier because they were already cut. I use whole chicken, but I sometime will use wings because they are quicker and easier. The pasta used can be any of the long thin pasta types.

Pollo con Fidio

1 chicken, 3 to 4 lbs

1 red pepper large dice

1 green pepper large dice

1 onion medium dice

2 stalks of celery sliced

4 cloves garlic, crushed

1 cup chopped parsley

2 liters chicken stock

12 oz spaghetti broken

6 or 7 strands of saffron OR 1 tsp tumeric and 1 tsp yellow food color.

Salt to taste

Directions

Cut the chicken in small piece. Trim excess skin, but leave any attached to the chicken. Leave the bone in.Salt lighty

With a small amount of oil, saute the chicken until lightly browned, then add the peppers, onion, celery,and garlic. When heated through, add the chicken stock, then the saffron.

Bring to a light boil then add the spaghetti.

When the spaghetti is cooked add the parsley and check for salt.

The dish should be somewhere between a sauced pasta dish and a soup. If too dry add a bit of liquid.