Spanish Chicken Noodle Paella | Authentic Fideuá de Pollo Recipe

This Spanish chicken noodle paella, known as “fideuá de pollo,” is one of Spain’s best-kept secrets. It’s filled with authentic flavors, easy to make, and done in about 40 minutes. Serve it next to a crunchy baguette and a bottle of Spanish red wine for a complete and delicious meal.

To make this recipe, I used skinless and boneless chicken breasts. You can also use chicken breasts with skin, chicken thighs, or a combination of both. Either way, make sure to cut the chicken into similarly sized pieces. That way, it all cooks evenly.

As for the pasta, I used fideo-cut spaghetti. Known as fideos in Spain. If you can’t find them in your area. You can just use regular spaghetti and break it into small pieces. For the liquid I used chicken broth, but vegetable broth or even water can also be used.

TIPS & TRICKS to Make this Recipe: I used a 12-inch (30 cm) paella pan to make this dish. If you don’t have a paella pan. You can just use a regular frying pan. Though cooking times might take a little longer.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL 
SPANISH GOLDEN SAFFRON

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Watch the Video Below on How to Make this Spanish Chicken Noodle Paella

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Spanish Chicken Noodle Paella | Authentic Fideuá de Pollo

Course Main Course

Cuisine Spanish

Prep Time 10 minutes

Cook Time 35 minutes

Servings 4

Calories 502 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 2 1/2 cups chicken broth 600 ml
• 1/4 tsp saffron threads 0.17 grams
• 1/4 cup extra virgin olive oil 60 ml
• 2 boneless chicken breast 8 oz / 225 grams each
• 1 small onion (finely chopped)
• 1 red bell pepper (finely chopped)
• 6 cloves garlic (roughly chopped)
• 1 tsp sweet smoked Spanish paprika 2.50 grams
• 2 tomatoes (finely grated)
• 8 oz fideo cut spaghetti 225 grams
• sea salt & black pepper
• lemon wedges and chopped parsley for garnish

Instructions

1. Add the chicken broth and saffron into a saucepan and heat with a medium heat

2. At the same time, heat a 12-inch (30 cm) paella pan with a medium heat and add in the olive oil (you can also use a regular fry pan)

3. In the meantime, add the chicken breasts over some paper towels and pat dry, then cut each one into 1-inch (2.50 cm) bite-sized pieces, and then season with salt & pepper

4. Once the oil is nice and hot, add in the pieces of chicken, all in a single layer, and fry for 2 minutes per side, then remove from the pan and set aside (at this stage you don't have to fully cook the chicken through)

5. Using the same pan with the same heat, add in the chopped onion, red bell pepper, and garlic, mix continuously

6. After 4 minutes and the vegetables are lightly sautéed, add in the paprika and give it a quick mix, then add in the grated tomatoes and season with salt & pepper, mix together until well mixed, and then simmer

7. Once the grated tomatoes have slightly thickened, about 3 to 4 minutes, add in the pasta noodles and mix continuously

8. After 2 minutes and the pasta noodles are lightly sautéed, add the pieces of chicken and their juices back into the pan, as well as the simmering broth, give it one final mix so everything is evenly distributed and simmer for 11 to 13 minutes or until all the broth has been absorbed, then remove from the heat

9. Cover the pan with a dishcloth and let it sit for 3 minutes, this will ensure all the pasta is cooked through

10. Garnish with lemon wedges and chopped parsley, enjoy!

Recipe Notes

Get the Spanish Olive Oil and Spanish Golden Saffron I used to make this Recipe

Nutrition Facts

Spanish Chicken Noodle Paella | Authentic Fideuá de Pollo

Amount Per Serving

Calories 502 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 3g19%

Trans Fat 0.01g

Polyunsaturated Fat 2g

Monounsaturated Fat 11g

Cholesterol 76mg25%

Sodium 686mg30%

Potassium 836mg24%

Carbohydrates 51g17%

Fiber 4g17%

Sugar 6g7%

Protein 34g68%

Vitamin A 1728IU35%

Vitamin C 51mg62%

Calcium 45mg5%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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