Vermicelles Poulet by @niangcook

1h

4 servings

🍗

2

Chicken thighs

🍝

250 g

Angel hair vermicelli

🧄

5 cloves

Garlic

⚫

1 tbsp

Black pepper

🧂

3 g

Salt

⚫

15 ml

Pepper

🫑

1

Green bell pepper

🌶️

7 g

Paprika

🌶️

8 g

Chili pepper

🧅

3

Onions

💧

200 ml

Water

🫙

7 g

Turmeric

🫗

45 ml

Vegetable oil

🌼

15 ml

Mustard

  1. Peel
    • garlic cloves
    • green bell pepper

    Peel the 5 garlic cloves and finely chop them with the green bell pepper.

  2. Peel
    • onions

    Peel the 3 onions and slice them thinly.

  3. Combine
    • garlic cloves
    • green bell pepper
    • ground black pepper

    Combine the chopped garlic, green bell pepper, 1 tbsp ground black pepper, 1 tbsp paprika, 1 tbsp ground chili pepper, 1 tbsp mustard, salt, and 1 tbsp ground turmeric.

  4. Coat
    • chicken legs

    Coat the 2 chicken legs evenly with the spice marinade.

  5. Heat
    • vegetable oil

    Heat 3 tbsp vegetable oil in a deep pan over medium heat.

  6. Brown
    • chicken legs

    Brown the marinated chicken legs for 5 minutes per side.

  7. Add
    • onions

    Add the sliced onions to the pan and stir for 5 minutes until softened.

  8. Pour
    • water

    Pour in 200 ml water and bring the pan to a simmer.

  9. Cook
    • chicken legs

    Cover and cook the chicken for 20 minutes until tender and fully cooked.

  10. Step
    • chicken legs

    Remove the cooked chicken legs from the pan and reserve them.

  11. Stir
    • angel hair vermicelli

    Add the 250 g angel hair vermicelli to the seasoned broth and stir gently.

  12. Cook
    • angel hair vermicelli

    Cover and cook the vermicelli for 5 to 7 minutes until tender and the liquid is absorbed.

  13. Return
    • chicken legs
    • angel hair vermicelli

    Return the chicken legs to the vermicelli and warm for 2 minutes before serving.

Vermicelles Poulet by @niangcook

1h

4 servings

🍗

2

Chicken thighs

🍝

250 g

Angel hair vermicelli

🧄

5 cloves

Garlic

⚫

1 tbsp

Black pepper

🧂

3 g

Salt

⚫

15 ml

Pepper

🫑

1

Green bell pepper

🌶️

7 g

Paprika

🌶️

8 g

Chili pepper

🧅

3

Onions

💧

200 ml

Water

🫙

7 g

Turmeric

🫗

45 ml

Vegetable oil

🌼

15 ml

Mustard

Preparation Steps

  1. Step 1/13

    Peel the 5 garlic cloves and finely chop them with the green bell pepper.

    🧄garlic cloves
    🫑green bell pepper
    🔪chef's knife
    🪵cutting board

  2. Step 2/13

    Peel the 3 onions and slice them thinly.

    🧅onions
    🔪chef's knife
    🪵cutting board

  3. Step 3/13

    Combine the chopped garlic, green bell pepper, 1 tbsp ground black pepper, 1 tbsp paprika, 1 tbsp ground chili pepper, 1 tbsp mustard, salt, and 1 tbsp ground turmeric.

    🧄garlic cloves
    🫑green bell pepper
    ⚫ground black pepper
    🌶️paprika
    ⚫ground chili pepper
    🌼mustard
    🧂salt
    🫙ground turmeric
    🥣mixing bowl
    🥄measuring spoon
    🥄wooden spoon

  4. Step 4/13

    Coat the 2 chicken legs evenly with the spice marinade.

    🍗chicken legs
    🥣mixing bowl
    🥢tongs

  5. Step 5/13

    Heat 3 tbsp vegetable oil in a deep pan over medium heat.

    🫗vegetable oil
    🥄wooden spoon

  6. Step 6/13

    Brown the marinated chicken legs for 5 minutes per side.

    🍗chicken legs
    🥢tongs

  7. Step 7/13

    Add the sliced onions to the pan and stir for 5 minutes until softened.

    🧅onions
    🥄wooden spoon

  8. Step 8/13

    Pour in 200 ml water and bring the pan to a simmer.

    💧water
    🥄wooden spoon

  9. Step 9/13

    Cover and cook the chicken for 20 minutes until tender and fully cooked.

    🍗chicken legs
    🥢tongs

  10. Step 10/13

    Remove the cooked chicken legs from the pan and reserve them.

    🍗chicken legs
    🥢tongs

  11. Step 11/13

    Add the 250 g angel hair vermicelli to the seasoned broth and stir gently.

    🍝angel hair vermicelli
    🥄wooden spoon

  12. Step 12/13

    Cover and cook the vermicelli for 5 to 7 minutes until tender and the liquid is absorbed.

    🍝angel hair vermicelli
    🥄wooden spoon

  13. Step 13/13

    Return the chicken legs to the vermicelli and warm for 2 minutes before serving.

    🍗chicken legs
    🍝angel hair vermicelli
    🥢tongs

Composition

Ingredients

Types

Grains, Pasta, Seasonings, Vegetables, Herbs and Spices, Aromatics, Liquids, Oils, Condiments

Ingredients

Chicken thighs, Angel hair vermicelli, Garlic, Black pepper, Salt, Pepper, Green bell pepper, Paprika, Chili pepper, Onions, Water, Turmeric, Vegetable oil, Mustard

Notes

Garlic (for the marinade), Black pepper (for the marinade), Salt (for the marinade, to taste), Pepper (for the marinade, to taste), Green bell pepper (for the marinade), Paprika (for the marinade), Chili pepper (for the marinade)

Allergens

Gluten, Mustard

Dietetics

Dietary regimen

Dairy-Free

Calories

560 kcal

Macro nutrients

Protein: 29g, Carbohydrates: 59g, Fat: 23g, Fiber: 4g, Sugars: 6g

Nutritional Information

Minerals

Iron: 3.2mg, Potassium: 510mg, Sodium: 440mg

Vitamins

Vitamin A: 110µg, Vitamin C: 42mg, Vitamin B6: 0.6mg

Preparation

Time Information

Preparation

20 minutes

Cooking

40 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

chef's knife, cutting board, mixing bowl, wooden spoon, measuring spoon, tongs

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Family Meal

Origin

Source

Platform

instagram

Original Creator

@niangcook

Origin

Cuisine

West African, Senegalese

Geographic

to inform

Various

Aspect

Texture

Tender, Silky, Moist, Soft

Flavors

Spicy, Savory, Peppery, Garlicky, Smoky, Earthy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Store in an airtight container,Refrigerate within 2 hours,Reheat until piping hot), freezer : 2 months (Store in a freezer-safe airtight container,Cool completely before freezing,Thaw overnight in the refrigerator)