Fideos With Chorizo

This is adapted from Food and Wine magazine; it is the ultimate in comfort food and very easy to make.  I especially love that it all gets cooked up in one pot.  This is best made right before eating when it’s almost kind of soupy.

3 cloves of garlic, chopped
1 small white onion, chopped
12 oz. chicken chorizo, sliced thin (I bought Amy’s at Whole Foods)
2 T extra-virgin olive oil

Fry the onion in the olive oil until lightly browned, then add the garlic and chorizo and sautée until chorizo is browned (about 5 minutes or so).  Remove the mixture to a bowl. Add the following to the pot:

2 T EVOO (heat this up first in the pot)
12 oz. fideo noodles (these are thin, broken-up pieces of angel hair or spaghetti pasta, available in the Hispanic section of the grocery store)

Sautée the noodles over medium high heat, stirring constantly for a few minutes until they are browned. Return the onion, chorizo mixture to the pot and add:

1/2 cup dry white wine.

 Cook until the wine has evaporated, about 2 minutes.  Add:

4 cups chicken broth
1- 15oz can tomato sauce
1- 15 oz. can chickpeas, drained
2 cubes Knorr, caldo de tomate y pollo (also available in the Hispanic section) or salt to taste

Bring to a boil, reduce heat to simmer for about 5 minutes (depending what it says on the noodle package).  Remove from heat and cover for about 10 minutes.  Serve with:

sliced green olives
cotija cheese

The wine pairing with this dish is Verdejo, a medium-bodied Spanish white wine. I bought Shaya Verdejo to go with this and it was rather divine.

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