chicken-adobo-with-noodles-filipino-m.json

{
    "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.",
        "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."
    ],
    "ingredients": [
        "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"
    ],
    "language": "en-US",
    "source": "allrecipes.com",
    "tags": [],
    "title": "Chicken Adobo with Noodles Filipino-Mexican Fusion",
    "url": "http://allrecipes.com/recipe/233624/chicken-adobo-with-noodles-filipino-m/"
}