chicken adobo with noodles filipino-mexican fusion

Ingredients

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

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• 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.
• 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.
• 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.