Frontera Pollo y Fideo

We love fideo at our house and enjoy experimenting with a lot of new ideas to prepare it.  This is what a call a plate full of comfort with a great kick to it.  So easy it will compliment any Sunday night meal.  So quick you'll want to try it on a cold fall evening. This will serve four.

8 Chicken Legs and/or Thighs
2 TBS Olive Oil

1 16oz package Fideo noodles
1 Bunch (apx 6) Green Onions chopped
2 Garlic Cloves Minced
1/4 Cup Chopped Hatch Chilies
2 Tsb Oregano
1 8 oz Can Tomato Sauce
2 Cups Chicken Broth
Salt and Pepper to taste

In larges skillet brown chicken about 10 minutes on each side until slightly crispy.  Remove Chicken from skillet and add onion, garlic and chilies.  Cook for five minutes until blanched.  Add Fideo to vegetables and stir constantly until noodles look cream colored.  Add tomato sauce and chicken broth in to mixture blending well with salt and pepper.  Return Chicken to pan with Fideo.  Cover and cook for 15 to 20 minutes until noodles are done stirring frequently.  Serve with warm tortillas.