Chicken and potato adobo soup. Instead of just plain potato soup, add some chicken and a few veggies. Mix the onion into pot with the chicken. Mix in potatoes, carrots, peas, and corn.
Adobo Chicken with PotatoesTaste and Tell. 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. You can cook Chicken and potato adobo soup using 16 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Chicken and potato adobo soup
- It’s 1.75 of boneless skinless chicken thighs cleaned trimmed and cubed.
- Prepare of Small white onion minced.
- It’s of Small red bell fine diced.
- Prepare 2 of jalepeno minced.
- You need 2 of medium to large poblanos diced.
- You need 6 of small garlic cloves minced.
- It’s 32 oz of chicken stock.
- You need 28 oz of can crushed tomatoes.
- It’s Bunch of cilantro chopped.
- It’s 2 of limes.
- You need of Cumin.
- It’s of Smoked paprika.
- You need of Thyme.
- It’s 1 pound of mini gold potatoes washed and halved.
- It’s Cup of diced carrots.
- It’s of Small can chipotle peppers in adobo sauce(seeds removed and finely minced).
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. Colombian Ajiaco (Chicken and Potato Soup).
Chicken and potato adobo soup instructions
- Prep all ingredients first.
- After the chicken is prepped season it with kosher salt and smoked paprika, add evo and sear in the Dutch oven and set aside.
- Add carrots, onion, bell pepper and jalapeño and cook until soft, about 10 minutes.
- Add garlic, cumin and thyme with a couple pinches of salt and cook for another 5 minutes until fragrant.
- Add poblano and cook for a couple minutes.
- 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.
- 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.
- Serve with more cilantro and some lime wedges.
Place the potatoes in the pot with the leftover cooking liquid and set over medium heat. Add the corn, the bunch of scallions, the bunch of cilantro, and the guascas. We're sharing Healthy Slow Cooker Chicken Potato Soup today… Thick, creamy, and seemingly sinful! Add reserved shredded chicken back to pan along with potatoes, stock, epazote, and tomatoes, and bring to a boil; reduce heat to medium-low, and cook, stirring occasionally, until. I hope you all had a wonderful Mother's Day – especially all you moms!
