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Chicken and potato adobo soup
Chicken and potato adobo soup

Before you jump to Chicken and potato adobo soup recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.

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All in all, it is not hard to begin making healthy eating a part of your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to chicken and potato adobo soup recipe. To cook chicken and potato adobo soup you only need 16 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to cook Chicken and potato adobo soup:
  1. Use 1.75 boneless skinless chicken thighs cleaned trimmed and cubed
  2. Prepare Small white onion minced
  3. Provide Small red bell fine diced
  4. Use 2 jalepeno minced
  5. Prepare 2 medium to large poblanos diced
  6. Provide 6 small garlic cloves minced
  7. Prepare 32 oz chicken stock
  8. Prepare 28 oz can crushed tomatoes
  9. Use Bunch cilantro chopped
  10. Get 2 limes
  11. Get Cumin
  12. Get Smoked paprika
  13. Use Thyme
  14. Get 1 pound mini gold potatoes washed and halved
  15. Prepare Cup diced carrots
  16. Take Small can chipotle peppers in adobo sauce(seeds removed and finely minced)
Instructions to make Chicken and potato adobo soup:
  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

Chicken adobo makes a perfect dish for weeknight dinner as the cooking process is so easy. I just love it that everything gets done in one pot and the ingredients are everyday ingredients that you can get easily. Adobo in the Philippines has its origins in the Malay practice of preserving meat in vinegar and/or salt and differs from the Mexican sauce or Caribbean seasoning Season the chicken legs generously with salt and pepper. Turn an Instant Pot® (see Cook's Note) to the high saute setting and add the oil. Let cool, then cover and refrigerate overnight.

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