FIDEUA (PAN-FRIED NOODLES AND CHICKEN)

"It looks like paella, but it's made with fine noodles, which makes it a kind of paella-pasta."

6 oz. Goya Fideos or other dry angel-hair pasta, uncooked
2 cups Goya Vegetable Oil
1/2 lb. boneless chicken breast, cut in small chunks
1 tbsp. Goya Olive Oil
1 tsp. Goya Adobo with Pepper
1 clove garlic, minced
1 packet Goya Chicken Bouillon mixed with 2 cups water
Chopped fresh parsley (for garnish)

In a large skillet, fry uncooked pasta in hot vegetable oil until golden brown. Drain pasta and set aside, reserving oil for future use.

Preheat oven to 400 degrees F.

On the stovetop, in a flame-proof, oven-proof casserole, lightly saute chicken in olive oil.

Add Adobo and garlic and saute until garlic is golden.

Add fried pasta into chicken mixture; add enough prepared bouillon to just cover the pasta. Bring to a boil, and boil 3-4 minutes.

Place on the bottom rack in preheated oven and bake, uncovered, until liquid is evaporated and noodles are soft (approx. 6-7 minutes). Garnish with chopped parsley.

Serves 2 as a main dish, 4 as a side dish
Adapted from source: Goya Products