Chicken Adobo with Noodles Filipino-Mexican Fusion
This chicken thigh recipe brings the flavors of Mexico and the Philippines together in one delicious dish.
Preparation Time
15 mins
Cooking Time
35 mins
Total Time
50 mins
Calories
1018 Calories
Recipe Instructions
Step 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.
Step 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.
Step 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.
Ingredients
2 bay leaves
¼ cup soy sauce
2 tablespoons ground cumin
2 tablespoons tomato paste
4 cloves garlic, crushed
½ cup rice wine vinegar
2 tablespoons extra-virgin olive oil, or as needed
