How 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.

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. Chicken Adobo is easy on prep yet big on flavor. You can have Chicken and potato adobo soup using 16 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Chicken and potato adobo soup

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

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. Colombian Ajiaco (Chicken and Potato Soup). Place the potatoes in the pot with the leftover cooking liquid and set over medium heat.

Chicken and potato adobo soup step by step

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 corn, the bunch of scallions, the bunch of cilantro, and the guascas. Potato soup is definitely on the menu for this weekend, though… it's so frigid outside I've convinced myself that I need soup, specifically creamy potato Potato soup makes me dramatic, evidently. If you're in the midst of a cold spell yourself (or even if you're not) I think you're going to enjoy this. 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.