Recipe: Tasty Chicken and potato adobo soup

Recipe: Tasty Chicken and potato adobo soup Delicious, fresh and tasty.

Chicken and potato adobo soup. 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 sauce. 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 pieces are marinated in soy sauce and spices, pan-fried, and stewed until tender.

The dish gained popularity because of its delicious taste and ease in preparation.

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.

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

1. You need 1.75 of boneless skinless chicken thighs cleaned trimmed and cubed.

2. Prepare of Small white onion minced.

3. Prepare of Small red bell fine diced.

4. You need 2 of jalepeno minced.

5. Prepare 2 of medium to large poblanos diced.

6. You need 6 of small garlic cloves minced.

7. You need 32 oz of chicken stock.

8. You need 28 oz of can crushed tomatoes.

9. It’s Bunch of cilantro chopped.

10. Prepare 2 of limes.

11. Prepare of Cumin.

12. Prepare of Smoked paprika.

13. Prepare of Thyme.

14. You need 1 pound of mini gold potatoes washed and halved.

15. It’s Cup of diced carrots.

16. You need of Small can chipotle peppers in adobo sauce(seeds removed and finely minced).

After a minute add the chicken.

Chicken Adobo with Potatoes is a tradional Filipino food cooked in soy sauce, garlic, salt and pepper, bay leaves, vinegar and potatoes.

Mix in potatoes, carrots, peas, and corn.

Pour in milk an enough water to cover all ingredients.

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.

Season with hot sauce, salt, and pepper.

I hope you all had a wonderful Mother's Day - especially all you moms!

We ended up having my in-laws over for dinner, but my mother in law ended up doing most of the cooking.

I can't complain, though, because everything she brought was delicious and I by the end of.

Chicken and Potato Stew (Guisada al Pollo).