Chicken Adobo With Noodles Filipino-Mexican Fusion

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

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.

extravirgin olive oil, skinless, sweet onion, garlic, rice wine vinegar, soy sauce, ground cumin, bay leaves, tomato paste, chipotle sauce, arrowroot powder, rice noodles

Taken from www.allrecipes.com/recipe/233624/chicken-adobo-with-noodles-filipino-mexican-fusion/ (may not work)