Chicken Adobo with Noodles Filipino-Mexican Fusion recipe

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Ingredients

2 tablespoons extra-virgin olive oil, or as needed
8 large skinless, boneless chicken thighs
½ Spanish sweet onion, chopped
4 cloves garlic, crushed
½ cup rice wine vinegar
¼ cup soy sauce
2 tablespoons ground cumin
2 bay leaves
2 tablespoons tomato paste
2 tablespoons chipotle sauce
1 ½ tablespoons arrowroot powder, or as desired
1 (16 ounce) package dry flat rice noodles

Nutrition Info

1017.5 calories
carbohydrate: 105.8 g
cholesterol: 232.3 mg
fat: 31.8 g
fiber: 3 g
protein: 70.5 g
saturatedFat: 7.5 g
servingSize: -
sodium: 1466.9 mg
sugar: 2.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat olive oil in a large pot over medium heat. Cook chicken thighs in hot oil until no longer pink on the outside, 1 to 2 minutes per side. Add onion and continue to cook until the onion is translucent, 5 to 7 minutes. Stir garlic into the chicken mixture, cook and stir until fragrant, about 1 minute. Add vinegar, soy sauce, cumin, and bay leaves to the pot. Stir tomato paste and chipotle paste into the liquid in the pot.

  2. Bring the mixture to a simmer and cook until the chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Stir arrowroot powder into the liquid at the bottom of the pot, continue cooking until the liquid thickens, about 5 minutes.

  3. Bring a large pot of lightly salted water to a boil. Cook rice noodles in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 4 minutes, drain. Ladle sauce and chicken over the noodles to serve.

Recipe Yield

4 servings

Recipe Note

Adobo from the east and mole from the west, 'al unisono!'

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