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Ingredients

2 tablespoons extra-virgin olive oil, or as needed 8 large skinless, boneless chicken thighs ½ Spanish sweet onion, chopped 4 cloves garlic, crushed ½ cup rice wine vinegar ¼ cup soy sauce 2 tablespoons ground cumin 2 bay leaves 2 tablespoons tomato paste 2 tablespoons chipotle sauce 1 ½ tablespoons arrowroot powder, or as desired 1 (16 ounce) package dry flat rice noodles

Nutrition Info

1017.5 calories carbohydrate: 105.8 g cholesterol: 232.3 mg fat: 31.8 g fiber: 3 g protein: 70.5 g saturatedFat: 7.5 g servingSize: - sodium: 1466.9 mg sugar: 2.3 g transFat: : - unsaturatedFat: : -

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.
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.

4 servings

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