Chicken and beans fideuá recipe
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Total: 35 min Diners: 4
Although the traditional fideuá -originating from Gandía (Valencia – Spain)- is usually always made with fish or seafood as it is a popular dish for fishmongers, these noodles in paella can also be made with meat or poultry to become the perfect substitute for any rice. This chicken and broad beans fideua, with more Vegetable Recipes incorporated such as zucchini or bell pepper is very quick to prepare but it is true that you have to know some tricks to get an optimal result.
1) The chicken can be added at the beginning and leave it throughout the cooking, chopped in the paella but taking it out and adding it at the end we get it much more tender and juicy.
2) The ideal size of the noodles is number 3, which is the medium, although in reality you can do it with thicker or also with fideo cabellín which is the one normally used for the rossejat.
3) It is very important that you keep the quantities of noodles/broth intact, and the fire at the rate it should be, so that the noodles are al dente and do not become a paste or become mushy. The broth should always be hot.
4) The more flavor the broth has, in this case chicken, the richer the fideuá will be. A trick to get a more potent chicken broth is to toast the bones previously in the oven.
5) The ideal is to do it in the paella pan and on the fire but you can also do it on induction or ceramic hob, moving the paella so that the heat is well distributed. If you don’t have a paella pan, you can use a frying pan that you can put in the oven (be careful with plastics)
Nutritional properties of chicken
According to the Spanish Nutrition Foundation “the main component of chicken meat, approximately 70%, is water. It is followed by proteins with high biological value, given its content in essential amino acids.
Chicken can be considered a lean meat, especially when consumed without skin where an important part of the fat resides. The fat is mostly monounsaturated fat constituted mainly by oleic acid, followed by saturated fat, represented mainly by palmitic acid. We also find a quantity of polyunsaturated fatty acids, mainly in the form of linoleic acid, variable depending on the poultry’s diet. Chicken meat differs from beef or pork in that its cholesterol content is higher, almost double.
With respect to micronutrients, chicken is a source of minerals such as phosphorus,
which contributes to the maintenance of bones and teeth in normal conditions.
The main vitamins present are from the B group, especially niacin and vitamin B6. A serving of chicken provides 73% and 97% respectively of the recommended intakes of niacin for men and women aged 20 to 39 years who practice moderate physical activity.
The current nutritional recommendations, advise the consumption of 3 servings a week of lean meats, alternating consumption between different types among which is the chicken.”
How to make a chicken and fava beans fideuá
13 photos
Chicken and broad beans fideuá, a quick and easy finger-licking recipe
Clara Villalón
Ingredients
. Medium noodles, 300 g Chicken broth, 500 ml Boneless chicken thighs, 3 u Garlic clove, 1 u Red bell pepper, 50 g Green bell pepper, 50 g Zucchini, 50 g Leek, 1/2 u Baby beans fried in oil, 70 g Fried tomato, 2 tablespoons Saffron, 4 strands Salt, c/s
Step 1
Heat a little olive oil in the paella pan and sear the chicken breasts over high heat. First on one side for 1.5 minutes and then on the other side for 1.5 minutes. Season and set aside.
Step 2
In the same oil, or adding a little more, brown the finely chopped garlic and when it begins to brown add all the rest of the Vegetable Recipes except the beans, finely chopped but not too small. Add salt and sauté over medium heat until they begin to brown, we are not looking for a poached.
Step 3
Incorporate the broad beans and then the fried tomato and let reduce for a couple of minutes more. Then add the noodles and sauté well, let everything dry a lot, so that the noodles are slightly toasted in the sauce.
Step 4
Stir in the hot stock with the saffron and leave on a high heat for 2 minutes, reduce the heat to medium and cook for a further 4 minutes.
Step 5
Trinch the chicken and place on top of the fideuá and take everything to the oven preheated to 250ºC with the grill for 3 minutes or until the fideuá dries completely and the chicken starts to brown.
