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

Directions

  • 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; 31.8 g total fat; 232 mg cholesterol; 1467 mg sodium. 105.8 g carbohydrates; 70.5 g protein; Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/31/2017
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. Read More
(2)
10 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/31/2017
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. Read More
(2)
Rating: 5 stars
05/31/2017
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. Read More
(2)
Rating: 5 stars
06/08/2014
Just made this recipe!! Really good!! I added mushrooms for texture... worked out perfectly... I will definitely make this again!!! Thanx!! Read More
(2)
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Rating: 4 stars
04/18/2016
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 great solution if your spice mix ended up too spicy. Read More
(2)
Rating: 5 stars
02/11/2015
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. Read More
(1)
Rating: 5 stars
02/16/2019
Great and super easy! We had to substitute arrowroot with tapioca to thicken which work out good. The whole family including the kids loved it. Read More
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Rating: 5 stars
07/25/2019
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! Read More
Rating: 5 stars
08/21/2019
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! Read More
Rating: 5 stars
04/10/2019
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 sauce and rice vinegar. It turned out to be an amazing combination. I also loved the simple fact that it is a one pot (ok two because of the noodles) meal. It was easy to make and easy to clean up. This is a keeper. Read More