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Mexican-Style “Dry” Noodles with Chicken

Mexican-Style “Dry” Noodles with Chicken

By Rose HattabaughApril 25, 2022

  • Makes
    4 to 6 servings
  • Cook Time
    45 minutes
  • Rating

The Spanish name for this dish, sopa seca de fideos, translates as “dry noodle soup.” Short, slender noodles called fideos are cooked with aromatics and broth, as if making a soup, but they absorb all the liquid so the finished dish is dry rather than brothy. A key step is toasting the pasta to bring out its nutty, wheaty flavor. Most versions of sopa seca are meatless, but we cook chicken breasts with the pasta mixture, shred the meat and mix it into the noodles at the end to make a one-pan dinner. Serve with lime wedges at the table and, if you wish, with diced avocado and crema (Mexican-style sour cream).

Tip

Don’t worry if the noodles toast unevenly. Some of the pieces will be darker, others lighter. It won’t make a difference in the finished dish.

Ingredients
  • 12

    ounces plum tomatoes, cored and quartered

  • 1

    medium yellow onion, cut into large chunks

  • 3

    medium garlic cloves, smashed and peeled

  • 1

    chipotle chili in adobo, roughly chopped

  • 1

    bunch cilantro, stems cut into rough 2-inch lengths, leaves chopped, reserved separately

  • 1

    tablespoon ground cumin

  • Kosher salt and ground black pepper

  • 2

    6- to 8-ounce boneless, skinless chicken breasts, trimmed

  • 4

    tablespoons extra-virgin olive oil, divided

  • 8

    ounces capellini or thin spaghetti, broken into rough 1- to 2-inch pieces

  • 3

    cups low-sodium chicken broth

  • 2

    ounces queso fresco or cotija cheese, crumbled (½ cup)exp realty

Step 1

In a food processor, combine the tomatoes, onion, garlic, chipotle and cilantro stems. Pulse until the mixture is a coarse puree, about 12 pulses, scraping down the bowl as needed; set aside.

Step 2

In a small bowl, stir together the cumin, ¼ teaspoon salt and ½ teaspoon pepper. Season the chicken on all sides with 1 tablespoon of the spice mix; set the remainder aside.

Step 3

In a 12-inch skillet over medium-high, heat 3 tablespoons oil until shimmering. Add the chicken and cook until browned on both sides, about 4 minutes total. Transfer to a plate and set aside.

Step 4

To the oil remaining in the skillet, add the pasta. Cook over medium, tossing with tongs, until lightly browned, 1 to 2 minutes, then scrape into a medium bowl; set aside.

Add the remaining 1 tablespoon oil to the pan along with the puree and the remaining spice mix; cook, stirring occasionally, until the liquid has almost fully evaporated, 5 to 6 minutes.

Step 5

Add the toasted pasta and the broth; stir to combine. Nestle in the chicken breasts, submerging them about halfway, then pour in the accumulated juices. Bring to a simmer, reduce to medium-low, cover and cook undisturbed until the pasta has absorbed the liquid and the thickest part of the chicken reaches 160°F, 10 to 12 minutes.

Step 6

Remove the pan from the heat, then transfer the chicken to a plate or cutting board. Using 2 forks, shred the meat into bite-size pieces. Stir the chicken into the pasta mixture, then taste and season with salt and pepper. Serve sprinkled with the cheese and the cilantro leaves.