Chicken Adobo with Noodles Filipino-Mexican Fusion
Prep 15m Cook 35m Additional - Ready In 50m
Servings 4 servings Calories 1017.5

Adobo from the east and mole from the west, ‘al unisono!’

Recipe 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

Cooking Directions

  1. 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. 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. 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 1017.5
  • Carbohydrate 105.8 g
  • Cholesterol 232.3 mg
  • Fat 31.8 g
  • Fiber 3 g
  • Protein 70.5 g
  • Saturated Fat 7.5 g
  • Sodium 1466.9 mg
  • Sugar 2.3 g


  1. Wow, just wow! I have had authentic adobo chicken before, and I am thrilled to have made it myself! It was perfect and will make it again and again!
  2. I can’t stop thinking about this dish. I wish there had been leftovers. The flavors were incredible! My three teenagers with all different tastes absolutely loved it. Thank you for the recipe.
  3. This was excellent! I didn’t have any adobos, so I used powdered chipotle and smoked paprika. Also used a whole onion. Will make again!
  4. Hubs said it was one of my best dishes! I used low sodium soy sauce and didn't need the arrowroot to thicken. Very good!
  5. The only changes I made were to use low sodium soy sauce, and I used brown rice spaghetti noodles because my store did not have flat rice noodles. Let me just say that this was unbelievably delicious. When I read the recipe it sounded good, but I was curious about the blend of flavors soy - Read more ...
  6. This is a keeper! The sauce was thick enough to stick to the noodles without the arrowroot. Also, I used chicken breasts instead of thighs.
  7. I made this recipe as weekly meal prep - it tastes really good! I recommend soaking the rice noodles in warm water for 15 minutes and then adding them directly into the chicken and chipotle mix so the noodles have some of the flavor. Adding noodles into the chicken mix to cook is also a - Read more ...
  8. my husband really liked it. I didn't have to thicken it. There was enough sauce so I added some chicken stock. used bone-in then cut the meat from the bone.
  9. Just made this recipe!! Really good!! I added mushrooms for texture... worked out perfectly... I will definitely make this again!!! Thanx!!