Vermicelle au Poulet by @niangcook

≈ 45 min

4 servings

🍗

250 g

Chicken

🍝

200 g

Angel hair pasta

🧄

4 cloves

Garlic

🌶️

1 ml

Chili pepper

🧂

3 g

Salt

⚫

1 g

Black peppercorns

🫑

1

Red bell pepper

🌼

15 ml

Mustard

🧅

2

Red onion

🫙

5 ml

Turmeric

🪵

2.5 ml

Cinnamon

🫗

30 ml

Oil

🍇

40 g

Raisins

🧈

10 g

Butter

  1. Preheat
    • roasted chicken

    Preheat the oven to 200°C (400°F). Place the marinated chicken in a baking dish.

  2. Roast
    • roasted chicken

    Roast the chicken for about 20 minutes, until cooked through and golden. Shred or cut the chicken into bite-size pieces.

  3. Chop
    • red onion
    • garlic
    • red bell pepper

    Finely chop the 2 red onions and 4 garlic cloves. Dice the red bell pepper.

  4. Cook
    • angel hair vermicelli
    • salt

    Bring a large pot of salted water to a boil. Cook the 200 g angel hair vermicelli for 2 to 3 minutes until just tender.

  5. Drain
    • angel hair vermicelli
    • butter

    Drain the vermicelli well in a colander. Toss it with the 10 g butter to prevent sticking.

  6. Heat
    • vegetable oil
    • red onion

    Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Sauté the chopped red onions for 4 minutes until softened.

  7. Add
    • garlic
    • red bell pepper

    Add the garlic and diced red bell pepper to the skillet. Cook for 3 minutes, stirring frequently.

  8. Stir
    • mustard
    • ground turmeric
    • Chili pepper

    Stir in 1 tablespoon mustard, 1 teaspoon turmeric, 1/2 teaspoon cinnamon, chili pepper, black peppercorns, and salt. Cook for 1 minute to bloom the spices.

  9. Add
    • roasted chicken
    • Red bell pepper
    • Red onion

    Add the shredded roasted chicken to the seasoned vegetables. Stir for 3 minutes until the chicken is hot.

  10. Add
    • angel hair vermicelli
    • raisins

    Add the buttered vermicelli and optional raisins to the skillet. Toss gently for 2 minutes until evenly coated and heated through.

  11. Serve
    • salt
    • chili pepper

    Taste the vermicelli and adjust salt or chili pepper if needed. Serve hot.

Vermicelle au Poulet by @niangcook

≈ 45 min

4 servings

🍗

250 g

Chicken

🍝

200 g

Angel hair pasta

🧄

4 cloves

Garlic

🌶️

1 ml

Chili pepper

🧂

3 g

Salt

⚫

1 g

Black peppercorns

🫑

1

Red bell pepper

🌼

15 ml

Mustard

🧅

2

Red onion

🫙

5 ml

Turmeric

🪵

2.5 ml

Cinnamon

🫗

30 ml

Oil

🍇

40 g

Raisins

🧈

10 g

Butter

Preparation Steps

  1. Step 1/11

    Preheat the oven to 200°C (400°F). Place the marinated chicken in a baking dish.

    🍗roasted chicken
    🍳baking dish

  2. Step 2/11

    Roast the chicken for about 20 minutes, until cooked through and golden. Shred or cut the chicken into bite-size pieces.

    🍗roasted chicken
    🔪chef's knife
    🪵cutting board

  3. Step 3/11

    Finely chop the 2 red onions and 4 garlic cloves. Dice the red bell pepper.

    🧅red onion
    🧄garlic
    🫑red bell pepper
    🔪chef's knife
    🪵cutting board

  4. Step 4/11

    Bring a large pot of salted water to a boil. Cook the 200 g angel hair vermicelli for 2 to 3 minutes until just tender.

    🍝angel hair vermicelli
    🧂salt
    🍲large pot
    🥄wooden spoon

  5. Step 5/11

    Drain the vermicelli well in a colander. Toss it with the 10 g butter to prevent sticking.

    🍝angel hair vermicelli
    🧈butter
    🧺colander
    🍲large pot
    🥄wooden spoon

  6. Step 6/11

    Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Sauté the chopped red onions for 4 minutes until softened.

    🫗vegetable oil
    🧅red onion
    🍳large skillet
    🥄wooden spoon

  7. Step 7/11

    Add the garlic and diced red bell pepper to the skillet. Cook for 3 minutes, stirring frequently.

    🧄garlic
    🫑red bell pepper
    🍳large skillet
    🥄wooden spoon

  8. Step 8/11

    Stir in 1 tablespoon mustard, 1 teaspoon turmeric, 1/2 teaspoon cinnamon, chili pepper, black peppercorns, and salt. Cook for 1 minute to bloom the spices.

    🌼mustard
    🫙ground turmeric
    🪵ground cinnamon
    🌶️chili pepper
    ⚫black peppercorns
    🧂salt
    🍳large skillet
    🥄wooden spoon
    🥄measuring spoons

  9. Step 9/11

    Add the shredded roasted chicken to the seasoned vegetables. Stir for 3 minutes until the chicken is hot.

    🍗roasted chicken
    🍳large skillet
    🥄wooden spoon

  10. Step 10/11

    Add the buttered vermicelli and optional raisins to the skillet. Toss gently for 2 minutes until evenly coated and heated through.

    🍝angel hair vermicelli
    🍇raisins
    🍳large skillet
    🥄wooden spoon

  11. Step 11/11

    Taste the vermicelli and adjust salt or chili pepper if needed. Serve hot.

    🧂salt
    🌶️chili pepper
    🥄wooden spoon

Composition

Ingredients

Types

Vegetables, Spices, Seasonings, Condiments, Fruits, Dairy

Ingredients

Chicken, Angel hair pasta, Garlic, Chili pepper, Salt, Black peppercorns, Red bell pepper, Mustard, Red onion, Turmeric, Cinnamon, Oil, Raisins, Butter

Notes

Chicken (marinated and roasted, quarter chicken), Chili pepper (to taste), Raisins (optional)

Allergens

Mustard, Milk

Dietetics

Dietary regimen

High Protein

Calories

545 kcal

Macro nutrients

Protein: 27g, Carbohydrates: 69g, Fat: 18g, Fiber: 4g, Sugars: 9g

Nutritional Information

Minerals

Iron: 3.2mg, Potassium: 430mg, Sodium: 510mg

Vitamins

Vitamin A: 115mcg, Vitamin C: 65mg, Vitamin B6: 0.55mg

Preparation

Time Information

Preparation

20 minutes

Cooking

25 minutes

Overall

45 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

chef's knife, cutting board, large pot, colander, large skillet, wooden spoon, measuring spoons

Appliances

Stove, Oven

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Ramadan, Iftar

Origin

Source

Platform

instagram

Original Creator

@niangcook

Origin

Cuisine

Senegalese, West African

Geographic

Senegal, West Africa

Various

Aspect

Texture

Tender, Soft, Juicy, Chewy

Flavors

Savory, Spicy, Sweet, Earthy, Aromatic

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,Cool before refrigerating,Reheat until steaming hot), freezer : 2 months (Store in a freezer-safe airtight container,Thaw overnight in the refrigerator,Reheat thoroughly)