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Chicken Adobo with Noodles Filipino-Mexican Fusion
Recipe Information

⇓ Scroll down to see full recipe instructions. ⇓


Ingredients

Instructions

  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.

     

Nutrition Facts

Calories: 1018
                                                        % Daily Value *
Total Fat: 49 %
Saturated Fat: 
Cholesterol: 77 %
Sodium: 59 %
Potassium: 23 %
Carbohydrates: 34 %
Fiber: 12 %
Sugar: 
Protein: 141 %
Exchange Other Carbs: 
Vitamin A Iu: 
Niacin Equivalents: 
Vitamin B6: 
Vitamin C: 
Folate: 
Calcium: 
Iron: 
Magnesium: 
Thiamin: 
This recipe was featured on BestRecipeFinder.
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