Easiest Way to Cook Appetizing Chicken and potato adobo soup

Chicken and potato adobo soup. Mix in potatoes, carrots, peas, and corn. Pour in milk an enough water to cover all ingredients. Season with hot sauce, salt, and pepper.

Chicken Adobo is easy on prep yet big on flavor. Braised in vinegar, soy sauce, and garlic, this Filipino stew with savory sauce is hearty and delicious. Chicken adobo is traditionally enjoyed with steamed rice for lunch or dinner, but can also be served for breakfast as a silog meal with garlic fried rice and. You can have Chicken and potato adobo soup using 16 ingredients and 8 steps. Here is how you cook it.

Ingredients of Chicken and potato adobo soup

1. You need 1.75 of boneless skinless chicken thighs cleaned trimmed and cubed.
2. Prepare of Small white onion minced.
3. It's of Small red bell fine diced.
4. Prepare 2 of jalepeno minced.
5. Prepare 2 of medium to large poblanos diced.
6. It's 6 of small garlic cloves minced.
7. It's 32 oz of chicken stock.
8. Prepare 28 oz of can crushed tomatoes.
9. You need Bunch of cilantro chopped.
10. Prepare 2 of limes.
11. You need of Cumin.
12. You need of Smoked paprika.
13. It's of Thyme.
14. Prepare 1 pound of mini gold potatoes washed and halved.
15. Prepare Cup of diced carrots.
16. You need of Small can chipotle peppers in adobo sauce(seeds removed and finely minced).

This chicken adobo with potatoes is a tagalog version of adobo and it's saucy unlike the other adobo recipes I've already posted that has very little How to Cook Chicken Adobo with Potatoes: Heat oil in a saucepan and saute garlic and onion. After a minute add the chicken. Add diced potatoes to the pot along with chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder. I prefer my potato soup with actual chunks of potatoes and prefer to puree just half of it.

Chicken and potato adobo soup instructions

1. Prep all ingredients first.
2. After the chicken is prepped season it with kosher salt and smoked paprika, add evo and sear in the Dutch oven and set aside.
3. Add carrots, onion, bell pepper and jalapeño and cook until soft, about 10 minutes.
4. Add garlic, cumin and thyme with a couple pinches of salt and cook for another 5 minutes until fragrant.
5. Add poblano and cook for a couple minutes.
6. Add the stock, crushed tomatoes, 1/3 cup cilantro, chipotle peppers with the adobo, chicken and potatoes and bring to a boil, reduce heat and simmer covered for about 30.
7. After 30 minutes check for seasoning and the squeeze in the juice of 1 lime and cover again for 15 to 20 or until potatoes are done.
8. Serve with more cilantro and some lime wedges.

Add the papa criolla and half of the packet of guascas and stir. Reduce heat to low and simmer Remove and discard the bouquet garni. Add salt and pepper to taste. Ladle the soup into individual bowls. Serve with shredded chicken and other.