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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place chicken in stockpot or Dutch oven with unpeeled onion, the 2 unpeeled garlic cloves, 1 teaspoon salt,peppercorns and 3 sprigs mint. | 2. Add enough water to cover by 2 inches and bring to a boil over high heat. | 3. At once, reduce heat to maintain low rolling boil; skim off any froth that rises to top. | 4. Cook, partly covered, until chicken is tender, 20-25 minutes; remove pot from heat and let chicken cool in stock. | 5. Lift out chicken pieces. Discard skin, remove meat from bones and cut into bite-sized pieces. | 6. Strain stock into a bowl, discarding solids. Rinse out and dry pot. | 7. Place chiles in small bowl and cover with 2 cups of the hot stock. Let sit for 20 minutes; transfer chiles and soaking liquid to blender and puree with remaining peeled and coarsely chopped onion and 4 peeled and quartered garlic cloves. | 8. Add oil to clean stockpot and heat over medium-high heat until rippling. | 9. Add the nests of fideos and brown lightly on both sides. If using vermicelli, stir-fry until lightly browned. | 10. Lift out with slotted spoon and drain on paper towels. | 11. Pour out all but a thin film of oil from pot. | 12. Add pureed chile mixture, reduce heat to low and cook 10 minutes, stirring frequently. | 13. Add chicken, fried noodles and remaining stock. Bring to a boil and taste for salt, adding a little if it seems flat. | 14. Cook over low heat until noodles are al dente, about 5 to 7 minutes. | 15. Meanwhile, chop remaining mint. Add most of the mint to the soup; serve immediately with a sprinkling of the remaining mint, a few grinds of black pepper if desired and several jalapeno slices. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	1		cut	-	-	-	-
white onion	2			56.0	13.075999999999999	1.54	0.14
garlic clove	6			-	-	-	-
salt	1 1/2 - 2	teaspoons		-	-	-	-
black peppercorn	10			-	-	-	-
mint sprig	15			-	-	-	-
water	7 -8	cups		0.0	0.0	0.0	0.0
ancho chilies	3		stemmed seeded	-	-	-	-
vegetable oil	1/4	cup		469.79	0.0	0.0	54.5
fideo noodle vermicelli	1	package		-	-	-	-
pepper			ground	-	-	-	-
jalapeno pepper			sliced	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.