Traditional Spanish Fideo

My favorite childhood dish from my Spanish grandmother. The few times a year that we would go to visit her and my aunt, she always had a big pan of fideo waiting for us with spicy jalapeños meticulously placed around the edges and saved just for me. Luckily, I was blessed with one parent of Norwegian/Scottish/Irish/English descent and one of Spaniard/Indian/French/Mexican descent, so obviously, both of my grandmothers were AMAZING cooks. I guess that’s where my love of food has derived from.

1 tbs olive oil
4 chicken legs
2 whole jalapenos
1 yellow onion, sliced in half
1-5oz box fideo
1-8oz can tomato sauce
3 cans water
⅔tsp salt
½ tsp cumin
⅓ tsp garlic powder
⅓ tsp onion powder
½ tsp blk Pepper

Heat oil in a large sauté pan over medium high heat. Add the chicken legs, jalapeños and onions. Cover and cook until chicken is cooked through, turning everything periodically. This should take roughly 20 minutes. Once the chicken is cooked through, remove from pan and set aside. Add the dried fideo. Move the fideo around with a spoon as it cooks, browning as much of the pasta as possible, making sure not to burn. Once the fideo is all browned, add the remaining ingredients. Mix well and return the chicken to the pan. Bring to a boil and reduce heat to a low simmer. Cover and cook about 15 minutes. Remove lid and continue cooking for an additional 10 minutes or until the sauce has thickened and pasta is tender. Serve with refried beans and molé for the chicken.