Paleo Chicken Fideo

Paleo Chicken Fideo

It has been an eventful last few days for me with Easter and Fiesta festivities. I think I indulged way too much this past week. Every time I visit my family, it’s so hard to resist the delicious, non-paleo food they make. I don’t know about your family, but my family sure does like to eat, especially on holidays! What do you do to resist temptation at family gatherings? Any tips? Even though I stray away from strict paleo eating at times, the important thing is that I always get back on track. It’s getting harder and harder for me to cheat. Sometimes I think I can have a little dairy or a little gluten every once in a while and usually end up paying for it with an upset stomach and low energy.

This chicken fideo is the perfect meal to make if you feel you have indulged a bit too much. It’s so simple to make, but very satisfying. It always hits the spot when I’m craving chicken fideo. I grew up eating the fideo that’s packaged in a yellow box, which is a short, thick noodle. When I was in college, I had a roommate who used super thin, long noodles that I loved. Since I no longer eat regular fideo, I use kelp noodles for my fideo and they remind me a lot of the kind my roommate used to make. Have you ever tried kelp noodles? They are amazing! They are long and thin and are great for stir fry, pasta dishes and salads because they are basically flavorless so you can add any spices to them. These raw noodles are made from a type of seaweed and are high in iodine, which is great for your thyroid. Give them a try!

Chicken fideo

Paleo Chicken Fideo
Makes 4-6 servings

Ingredients:
1.5 lbs boneless chicken thighs
1 12 oz bag of kelp noodles, rinsed under cold water and cut into smaller strands
1/2 white onion, sliced thin
3 cloves garlic, sliced thin
1 1/2 tbsp tomato paste
1 tsp Mexican oregano
2 tsp salt, divided

Directions:
1. Add water to a stockpot and add in onion, garlic, 1 tsp salt and chicken.
2. Bring water to a boil on high heat and then reduce heat to medium. Cook for one hour.
3. Scoop out the chicken, onions, garlic and 1 cup of the water used for boiling the chicken and add to a pan on low-medium heat.
4. Stir in tomato paste and carefully break apart chicken into smaller pieces with a wooden spoon.
5. Add in noodles, oregano and 1 tsp salt and cook for 5 minutes to allow the noodles to get warm and soak up the flavors.
6. Serve in bowls.

The leftover liquid used for boiling can be refrigerated or frozen in a freezer bag and used as chicken stock for future dishes.

PRINTABLE RECIPE