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. 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 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. Instead of just plain potato soup, add some chicken and a few veggies. Mix the onion into pot with 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

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

Mix in potatoes, carrots, peas, and corn. Pour in milk an enough water to cover all ingredients. Chicken Adobo with Potatoes is a tradional Filipino food cooked in soy sauce, garlic, salt and pepper, bay leaves, vinegar and potatoes. I hope you all had a wonderful Mother's Day - especially all you moms!

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.

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. The Instant Pot can get this chicken adobo dinner to the table in well under an hour. For my adobo, I like to start with a two-to-one ratio of vinegar to soy, knowing that the vinegar will mellow and become less potent as it cooks, and that the salt and umami in the soy will balance any remaining tartness. Treat your family to this Filipino specialty.