Spanish Chicken Noodle Stew: One-Pot Roasted Chicken and Fideo Noodles
When it comes to simple, hearty meals that bring warmth to the table, few dishes rival the charm of a one-pot roasted chicken with fideo noodles. This dish, inspired by Spanish cuisine, combines the savory richness of roasted chicken with the delicate, toasty flavor of fideo noodles in a deeply flavorful broth. It is essentially a Spanish chicken noodle stew. Best of all, it’s a one-pot wonder, making cleanup a breeze while maximizing taste.
What is Fideo?
Fideo noodles are thin, short-cut pasta similar to vermicelli or angel hair, commonly used in Spanish cooking. They are often toasted before being simmered in a rich broth, which gives them a nutty, slightly crispy texture before they soften and absorb the surrounding flavors. Fideo is a key ingredient in dishes like sopa de fideo and pairs beautifully with both tomato-based and aromatic broths, making it perfect for this one-pot roasted chicken dish.
On a recent trip to Seville, Spain we stopped into a small grocery store in need of milk and as we strolled through the store we came across a package of Fideo noodles. Feeling inspired by all of the creative flavors we experienced on our getaway we grabbed a package excited to try out something new, and this Spanish chicken noodle stew turned out to be a great option for an easier week night meal. Our kids devoured their entire bowls of noodles and chicken, a rare feat.
Why You’ll Love This Spanish Chicken Noodle Stew
- Minimal Cleanup: Cooking everything in one pot means fewer dishes to wash.
- Depth of Flavor: Roasting the chicken before simmering it in a well-seasoned broth creates layers of flavor.
- Comfort in a Bowl: The soft yet slightly chewy fideo noodles soak up all the goodness, making every bite satisfying.
- Versatile: You can easily customize it with your favorite vegetables or seasonings.
Wine Pairings
Pairing the right wine with this dish enhances its flavors and elevates the dining experience. Here are some excellent choices:
- White Wines: A crisp and aromatic white wine like Albariño or Verdejo balances the savory, tomato-based broth while complementing the light toasty notes of the fideo.
- Rosé: A dry Spanish Rosado or a Provence Rosé offers fresh acidity and fruitiness, making it a great match for the roasted chicken and mildly spiced broth.
- Red Wines: A light to medium-bodied red such as Grenache (Garnacha) or Tempranillo provides enough structure to pair with the richness of the chicken without overwhelming the dish.
Tips for Success
- For a crispier texture, you can broil the chicken in the oven at the end.
- Use homemade broth if possible for an extra layer of richness.
- For extra heat, add a pinch of red pepper flakes or diced jalapeño.
- This recipe calls for small diced onion and minced garlic. Here are some tips to make this easier.
- For more information about roasting chicken discover our Ultimate Guide to Roasting a Whole Chicken: A Perfect Weeknight Meal!
This one-pot roasted chicken with Fideo noodles is the perfect meal for a cozy night in, blending deep flavors with minimal effort. Give it a try and make it a staple in your recipe rotation!
One-Pot Roasted Chicken with Fideo Noodles
Ingredients
- 1 whole chicken, about 3-4 lbs (1.5-2 kg)
- 1 small onion, small dice
- 4 garlic cloves, minced
- 1 bay leaf
- 1/2 tbsp paprika, dulce
- 1 pinch saffron
- 4 oz red bell pepper puree
- 1 cup white wine, unoaked fuller body white wine such as chenin blanc, otherwise sauvignon blanc
- 3 cups chicken broth, or a chicken stock cube and 3 cups water
- 8 oz fideo noodles, or broken vermicelli
- 2 tbsp olive oil
- Salt and black pepper to taste
Equipment
- 1 large pot large enough to hold a whole chicken without touching the sides
- 1 2 qt pot used to heat the stock
Instructions
- Turn on the oven and set to 225 C or 425 F.
- Cut up the onion and garlic.
- In a large pot pour in olive oil, enough to cover the bottom with a thin layer.
- Add the garlic, onion, wine, saffron, bell pepper puree, and bay leaf.
- Season the chicken inside and out, and under the breast skin with salt and white pepper taking care not to tear the skin. Mixing the salt and pepper in a small bowl or cup can be helpful in applying to the chicken.
- Place the chicken in the pot.
- Sprinkle the paprika over the chicken.
- Place the chicken in the oven and cook for 45 minutes.
- After 40 minutes place the smaller pot on the stove and heat the chicken stock on the stove until it nears a boil. This is optional, but a cold stock will slow the cooking process in our main pot and take longer to finish.
- After 45 minutes check the temperature of the breast. If the chicken is 145 degrees F (63 C) then proceed to the next step, otherwise cook for additional time until the chicken reaches this temp. How much time is needed can be roughly calculated, see notes below.
- Once the chicken has reached 145 F / 63 C, pull the pot out of the oven. Pour the heated chicken stock around the chicken. Add the Fideo noodles around the chicken, using a spatula to make sure all of the noodles are submerged.
- Place the pot back in the oven and continue cooking for another 10 minutes.
- Take the temperature of the chicken breast. If it has reached 165 F / 73 C then it has cooked through. Use the formula below if the target temp has not been reached and cook for additional time.
- Once the target temp is reached you can remove the pot.
Pull the chicken from the pot and place on a cutting board and cut up the chicken into pieces.
Spoon noodles and broth into a bowl.
Top with chicken and then serve.
