Make Pollo Barbacoa con Fideos y Berenjena

Pollo Barbacoa con Fideos y Berenjena

Ingredients:

- 2 lbs. of boneless, skinless chicken thighs
- 2 tablespoons of barbacoa seasoning
- 1 large eggplant, diced
- 2 tablespoons of olive oil
- 2 cloves of garlic, minced
- 1 teaspoon of smoked paprika
- 1 teaspoon of ground cumin
- 1/2 teaspoon of chili powder
- 1/2 teaspoon of dried oregano
- 1/2 teaspoon of salt
- 1/4 teaspoon of freshly ground black pepper
- 8 ounces of fideos pasta
- 2 cups of chicken broth
- 1/4 cup of chopped fresh cilantro

Instructions:

1. Preheat the oven to 375 degrees F.

2. Place the chicken thighs in a large bowl and season with the barbacoa seasoning. Toss to coat evenly.

3. Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the chicken and cook for 5 minutes, or until lightly browned.

4. Add the eggplant, garlic, smoked paprika, cumin, chili powder, oregano, salt, and pepper. Cook for an additional 3 minutes, stirring occasionally.

5. Add the fideos pasta and chicken broth and bring to a boil. Reduce the heat to low and simmer for 10 minutes, or until the pasta is tender.

6. Transfer the skillet to the preheated oven and bake for 15 minutes, or until the chicken is cooked through.

7. Sprinkle with the chopped cilantro and serve. Enjoy!