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Chicken and rabbit fideuá

Chicken and rabbit fideuá

people icon For 4 euro icon € 2.7 /pers. calories icon 202 kcal/100g


  • 300g. thick noodles no. 4
  • 500 ml. chicken broth
  • 400g. chicken meat (breast)
  • 400g. rabbit meat (chopped)
  • 1 green Italian pepper
  • 1 onion
  • 1 clove garlic
  • 40 ml. tomato sauce
  • 6-7 strands of saffron
  • Salt (to the taste of each house, we have added 6 grams, a teaspoon of salt)
  • 100 ml. extra virgin olive oil

How to make chicken and rabbit fideuá. The traditional fideuá recipe is made with fish and seafood, since it is a recipe of marine origin. But we can also prepare it with other ingredients, due to the versatility of this type of pasta.

Many of the rice paella recipes can be made by replacing the rice grains with thick noodles, resulting in dishes full of flavor and successful on the table .

A good example of this is this chicken and rabbit fideuá  that I propose to you today. An advantage that this type of dish has is that the cooking time is greatly reduced compared to that of rice, saving time (about 10 minutes), so fideuás are preferable when we are more pressed for time in the kitchen. .

Fideuá is a recipe of Valencian origin that has spread to all areas of the country, becoming one of our most popular and well-known dishes. It is traditionally prepared with noodles, vegetables, fish, seafood and  fish broth , although the thickness of the noodles and ingredients can vary depending on the area. The most traditional ones are cooked with the thinnest noodle, but for this one with meat I have opted for a thick noodle, which absorbs all the flavor of the broth.

Following the most typical Valencian style, you can find on the blog the well-known fish and seafood fideuá , the squid and shrimp fideuá or the fideuá with clams and mussels . Pasta dishes made with noodles are synonymous with success at home, and for example noodles with clams is one of the most visited recipes on the blog. With a good product and in 30 minutes we have one of those dishes that leave a mark in our memory. You will prepare it again more than once, I assure you.

Preparation of the base of the fideuá. Sofrito and chicken and rabbit meat

  1. We start by making a sauce with the vegetables . Cut the onion into “ brunoise ” (small cubes), the pepper into similar pieces and the garlic very finely.
  2. We fry in the paella, with a sheet of extra virgin olive oil. First we add the pepper, and ¾ minutes later the rest. Salt to taste and cook for 5 minutes over medium heat.
  3. Chicken meat is a whole breast, more tender and easier to cook. We chop it into pieces similar to rabbit meat, which we have previously asked the butcher to chop for us.
  4. We add to the casserole, salt to taste and cook. We want it to brown, round and round.
  5. Now we add the tomato sauce, which is much better if it is homemade. We mix. We continue adding the noodles and mix again. We lower the heat to low, letting the noodles “dizzy” (cook). This way they are lightly toasted, also absorbing the juices from the sauce.

Final cooking and presentation of the chicken and rabbit fideuá

  1. At this point, we add the saffron threads. We let it cook for a minute. Next we pour the chicken broth .
  2. We will cook the time indicated by the pasta manufacturer on the package, normally it is 8/10 minutes.
  3. After time, we tested the point of the noodles and the point of salt. We rectify if necessary. Cover with a clean cloth, letting it rest for 5 minutes before serving.
  4. A final touch so that the noodles absorb the broth, then having an intense flavor when it comes to tasting them.

We can accompany this fideuá with a good aioli , it can be homemade and more purist or with a version with egg that is faster and similar to mayonnaise with a touch of garlic. The two types at your disposal, stay with the one you like the most.

A delicious way to prepare a traditional fideuá but with meat. You can see all the step-by-step photos in this chicken and rabbit fideuá recipe album .

Tips for a chicken and rabbit fideuá  

  • I recommend that you read all the tips and recommendations to make a perfect fideuá . I assure you that with all the notes that will remain in your head, your homemade fideuá will significantly improve.
  • For dishes with rice or noodles , the ideal is to use a “ paella ” or a low casserole. A type of casserole that makes preparation more efficient and cooks everything more uniformly. If you don’t have a house, look for a wide, low casserole, the most similar to a traditional paella.
  • The cooking time of the noodles is indicated on the package. During this preparation time we are interested in making them softer and not “al dente”. If you like to taste the fideuá with a spoon, use a little more broth (or water), so that it is brothy.
  • We can buy the chicken broth or make it at home beforehand. It is one of the keys to any fideuá, since the thick noodles will absorb all their flavor during cooking. 

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