Sopita de pollo con fideo
Cooking Con Claudia · ♥ 1.6K likes · 24.4K views · 6 min video
Read about drumsticks in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 tbsp chicken bouillon
- 1–2 tbsp tomato bouillon
- ½ tsp ground cumin
- 1½ tsp black pepper
- 2 lb chicken drumsticks
- 4 whole roma tomatoes
- 1 whole small onion
- 2 cloves garlic cloves
- 4 whole guajillo chile pods
- 1 whole chile ancho
- 7 oz fideo
- 2 whole small potatoes
- 1 whole calabacita
- 1 cup baby carrots
- cilantro
Remove the skin from the drumsticks if wanted and cut two slits in each.
- chicken seasoning
Pat dry and season all over with chicken seasoning, or salt and black pepper.
- water
Put the roma tomatoes and chile pods in a small saucepan, cover with water and bring to a boil over high heat.
Transfer to the blender with the onion, two garlic cloves, chicken bouillon, tomato bouillon, ground cumin and black pepper, add four cups of water and blend smooth.
- 4 cup water
- oil
Heat a little oil in the pan over medium-high and sear the drumsticks one minute per side; remove.
Add a little more oil and the onion and saute; add the fideo and lightly fry about five minutes until golden, then remove.
- 6 cup water
Add the sauce and six cups of water, salt, and bring to a simmer; taste and adjust the salt.
- salt
Add the drumsticks, cover and cook 10 minutes over medium heat.
Add the potatoes, carrots and fideo, mix, cover and cook another 10 minutes.
Adding vegetables in stages
Add the calabacitas and cilantro and cook five to seven minutes more until the vegetables are tender.