Rating: 4.5 stars
12 Ratings
  • 5 star values: 9
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Adobo from the east and mole from the west, 'al unisono!'

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

1018 calories; protein 70.5g; carbohydrates 105.8g; fat 31.8g; cholesterol 232.3mg; sodium 1466.9mg. Full Nutrition
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