Recipe: Perfect Chicken and potato adobo soup

Chicken and potato adobo soup. Tinola (chicken soup) This is filipino dishes but in indonesia itself it called chicken soup the difference is a vegetable, tinola use green papaya or chayote, and chicken soup use a carrots, sometimes sausages, or any kinds of vegetables. Add sweet potatoes, broth, and bay leaves; bring soup to a low boil. Skim any foam from the top of the soup while cooking, and discard.

Stir fry the chicken until most of the liquid has evaporated. Add in water, soy sauce, vinegar, laurel leaf and black pepper. A generous seasoning of granulated garlic can also be used in place of garlic cloves. You can cook 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. Prepare of Small red bell fine diced.
4. Prepare 2 of jalepeno minced.
5. Prepare 2 of medium to large poblanos diced.
6. Prepare 6 of small garlic cloves minced.
7. Prepare 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. Prepare of Smoked paprika.
13. It's of Thyme.
14. Prepare 1 pound of mini gold potatoes washed and halved.
15. You need Cup of diced carrots.
16. It's of Small can chipotle peppers in adobo sauce(seeds removed and finely minced).

A nice variation is also adding a little ground ginger. Creamy Chicken Potato Soup has chicken, potatoes, carrots, celery, and onions with a creamy broth. Sometimes you need a hearty soup for those cold nights. This soup is stick to your ribs comfort food!

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.

My mom is here and this is what she cooked. Please suggest what I can eat while my nails aren't long yet. I really appreciate all of you. In a large saucepan, saute onion in butter until tender. After all the chicken is browned, put it back in the pot along with the marinade, water, potatoes, and carrots.