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Chicken Adobo with Noodles Filipino-Mexican Fusion

Rated as 4.75 out of 5 Stars

"Adobo from the east and mole from the west, 'al unisono!'"
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50 m servings 1018
Original recipe yields 4 servings


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  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

Per Serving: 1018 calories; 31.8 105.8 70.5 232 1467 Full nutrition

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Read all reviews 4
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Just made this recipe!! Really good!! I added mushrooms for texture... worked out perfectly... I will definitely make this again!!! Thanx!!

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 ...

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.

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.