Oven-baked chicken noodles

Name: Oven-baked chicken noodles
Ingredients: a chicken; a pack of noodles; onion; 2 cloves of garlic; 2 tomatoes; 1 tablespoon of broth; salt; peppercorns; 2 bay leaves; olive oil

Meat - Oven-baked chicken noodles by Lili I. - Recipia

I have made this recipe many times when I had a whole chicken and a pack of simple, dry noodles on hand. It’s not complicated, doesn’t require hard-to-find ingredients, and fills a large baking dish well. I love that you can leave the dish in the oven, and while it cooks, the noodles absorb the flavor of the chicken and tomato sauce. Usually, I choose to make it on a day when I have a bit more time to cook, as it involves several steps and pots. Quick info Total time: about 1 hour and 15 minutes Preparation time: 20 minutes Cooking time: 55 minutes (20 minutes on the stove, 35 minutes in the oven, depending on the oven and the thickness of the noodles) Servings: 6-8, depending on the size of the chicken and how hungry the diners are Difficulty: easy to medium Recipe type: main dish, family lunch or dinner Ingredients 1 whole chicken, cut into large pieces 1 pack of dry noodles (approx. 400 g, usually a standard pack) 1 onion 2 cloves of garlic 2 medium tomatoes 1 tablespoon of tomato paste Salt, to taste Peppercorns, to taste 2 bay leaves Olive oil (enough to cover the bottom of the pot) 2 cups of water (approx. 400-500 ml), plus warm water for the oven, enough to cover the noodles by a finger Preparation method 1. Cut the chicken into large pieces. I remove any excess fat, but I don’t debone it. 2. In a large pot, pour in the olive oil, enough to cover the bottom of the pot. Add the chicken and fry on both sides until it gets some color; it doesn’t need to be fully cooked. 3. While the chicken is browning, finely chop the onion and slice the garlic. 4. Add the onion and garlic over the chicken in the pot. Let it sauté for a few minutes until the onion softens a bit. 5. Grate the tomatoes and mix them with the tablespoon of tomato paste, then pour everything over the chicken in the pot. 6. Sprinkle salt, peppercorns, and add the two bay leaves. 7. Pour the two cups of water over all the ingredients. Let it simmer on medium heat for about 20 minutes. The chicken should be partially cooked, and the sauce should have time to blend in flavor. 8. When the chicken has boiled a bit, pour everything into a deep, oven-safe dish (I use a glass or deep baking dish). 9. Place the dry noodles directly over the chicken and sauce, then pour warm water to cover the noodles by a finger. 10. Put the dish in the oven at a moderate heat (180°C) until the noodles absorb the liquid and are cooked. I check after about 25 minutes and, if needed, add a bit more hot water. 11. When the noodles are cooked, take the dish out of the oven and let it rest for a few minutes. It can be served with chopped fresh parsley or grated cheese on top, according to preference. Why I make this recipe often It’s the kind of food that feeds many people without much effort. It doesn’t require many ingredients, is relatively inexpensive, and the whole dish goes in the oven, so you don’t have to watch it constantly. I like that it’s hearty and good the next day, although the noodles become softer. Tips and variations Tips - If the chicken doesn’t fit well in the pan or pot, I fry it in two batches so it doesn’t get crowded. - Tomatoes can be replaced with canned tomatoes if I don’t have fresh ones. - If using very thin noodles, reduce the oven time and check to make sure they don’t dry out too much. Substitutions - Noodles can be replaced with other types of short pasta if you don’t have them, but the amount of water and cooking time should be monitored. - You can also use chicken thighs or just breasts, but pieces with bone give more flavor. Variations - You can add bell peppers or other vegetables to the sauce, but they don’t appear in the classic recipe. - If you like it spicier, add a bit of hot pepper to the sauce. Serving ideas - The simplest way is to serve it with freshly chopped parsley. - If you like, sprinkle grated cheese (feta, parmesan) when it’s hot. - It goes well with a simple green salad or pickles on the side. Frequently asked questions 1. What kind of noodles are used? Simple, dry wheat noodles are used, not thin homemade noodles. Other short pasta can also be used if you don’t have noodles, but adjust the water and time. 2. If there is too much liquid left at the end, what should I do? If it seems like there is too much liquid at the end, leave the dish in the oven for another 5-10 minutes without a lid. The noodles will continue to absorb the sauce even after you take them out. 3. Can I make the recipe only on the stove, without the oven? Yes, but the noodles won’t have the same texture. They cook more evenly in the oven. 4. Do I need to boil the noodles beforehand? No, the noodles are added raw, directly into the dish, with warm water on top and cooked in the oven. 5. Can I add more spices? Yes, if you want, you can add dried herbs or paprika, but the classic recipe is simple and relies on the flavors from the chicken, tomatoes, and bay leaves. Nutritional values (approximate estimate for one serving from 6) Calories: ~430 kcal Protein: 30 g Carbohydrates: 50 g Fats: 12 g Values vary depending on the type of chicken, how fatty the pieces are, and what noodles you use. If you add cheese when serving, the calories increase by another 40-60 kcal per serving. Storage and reheating The dish keeps well in the refrigerator, covered, for 2-3 days. When reheating, the noodles become softer and absorb all the liquid, but the dish remains tasty. You can add a bit of water or milk when reheating if it seems too dry. I don’t recommend freezing, as the texture of the pasta suffers. This recipe remains a good option when you need something hearty, with a familiar taste, without pretensions.

Oven-baked chicken noodles

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