Chicken Adobo with Noodles Filipino-Mexican Fusion

Chicken Adobo with Noodles Filipino-Mexican Fusion

Made  times
F Paul Fuhr 0

"Adobo from the east and mole from the west, 'al unisono!'"
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


50 m servings 1018 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 1018 kcal
  • 51%
  • Fat:
  • 31.8 g
  • 49%
  • Carbs:
  • 105.8g
  • 34%
  • Protein:
  • 70.5 g
  • 141%
  • Cholesterol:
  • 232 mg
  • 77%
  • Sodium:
  • 1467 mg
  • 59%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


Most helpful
Most positive
Least positive

Just made this recipe!! Really good!! I added mushrooms for texture... worked out perfectly... I will definitely make this again!!! Thanx!!

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.

Other stories that may interest you