Chicken Adobo with Noodles Filipino-Mexican Fusion

Chicken Adobo with Noodles Filipino-Mexican Fusion

F Paul Fuhr

"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.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



  • 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.


Read all reviews 3
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.

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 ...

Other stories that may interest you