RECIPE: Smoked Chicken Fideo

This recipe comes straight from our ambassadors at the #1 BBQ joint in Texas. The Burnt Bean Co. is sharing their Smoked Chicken Fideo — and you're going to want to try this one.

Serves: 8–10

Ingredients

Chicken

• 2 smoked chicken leg quarters (or 1 whole smoked chicken), meat pulled and shredded
• Reserve bones for stock

Soup Base

• 2 tbsp chicken fat or beef tallow 
• 2 tbsp  oil
• 12 oz vermicelli pasta
• 1 large white onion, diced
• 6 garlic cloves, minced
• 2 roasted poblanos, diced
• 1 jalapeño, minced (optional)

Tomato Base

• 4 Roma tomatoes
• 1 (14 oz) can fire-roasted tomatoes
• 2 tbsp tomato paste

Broth

• 3 quarts chicken stock
• 1 tsp cumin
• 1 tsp Mexican oregano
• 1 tsp smoked paprika
• 1tsp ancho powder 
• ½ tsp black pepper
• 2 table spoons of chicken bouillon powder 
• Salt to taste

Garnishes

• Fresh cilantro
• Lime wedges
• Avocado
• Cotija or queso fresco
• Crispy tortilla strips

Instructions

• Blend the Roma tomatoes, canned tomatoes, and tomato paste until smooth.
• Heat the oil and chicken fat. Toast the vermicelli over medium heat until it’s a deep golden brown.
• Add the onions, poblanos, garlic, and jalapeño. Cook 5 minutes.
• Stir in the tomato mixture and cook 8–10 minutes until it darkens and becomes slightly sweet.
• Add the chicken stock, cumin, oregano, smoked paprika, ancho powder chicken bouillon . Simmer for 15 minutes.
• Stir in the shredded smoked chicken and simmer another 10 minutes.
• Finish with fresh lime juice and chopped cilantro. Salt to taste 

For a Burnt Bean-style finish:

• Add 1 tablespoon of brisket tallow right before serving for extra richness.
• Serve with warm flour tortillas or corn tortillas 

Oh, and don't forget the music. Here's a playlist to crank up.