Yield: 6 people
One-Pot Roasted Chicken with Fideo Noodles
Simple one-pot meal of roast chicken and Fideo noodles, Spanish chicken noodle stew
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.
Notes
The temperature in chicken raises by a rough constant in our experience. We usually are roasting chicken at 425 - 450 degrees F. If your chicken is not at the target temp you can roughly calculate how much more time you need. For a 4 pound chicken (~2kg chicken) the cooking time will vary depending on how cold the chicken is when cooking begins. If you took the chicken out of the fridge right before starting this recipe it is probably 35F-40F. On average the temperature will increase by 2.2 degrees F every minute when cooking at this 450F. If the chicken was 35 degrees F at the start and the final temp we want is 165 degrees F in the breast meat, then this is an increase of 135 degrees F. The total cooking time will be approximately (165 – 35) / 2.2 = ~60 minutes. If the chicken was taken out of the refrigerator a few hours before, it likely warmed up to room temperature ~65 degrees F, so the cooking time will reduce by ~15 minutes.
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