We are cooking up a treat.
It will be served shortly...
Creamy adobo chicken soup
Creamy adobo chicken soup is a rich source of protein and this delightful soup can be relished in monsoon.
Peppers in adobo sauce: -3
Light cream: -¾ cup
Boneless, cooked chicken: - 48 oz.
Chili powder: -2 tsps.
Cumin: -1 tsp.
Ground oregano: -1 tsp.
Smoked paprika: -1 tsp.
Pepper: -1 dash
Cayenne pepper: - 1 tsp.
Ground thyme: -1 tsp.
Salt: -1 tsp.
Canola oil: -2 tbsp.
Chicken broth: -6 cups
Corn: -2 cups
Cloves garlic: - 6
Large yellow onions: -2
Large green pepper: -1
Plum tomatoes: -2
Large red bell pepper: -1
Jalapeno peppers: -2
Heavy bottomed pot/Dutch oven
Take out 4 chilies and around two tbsps. of adobo sauce from can. Keep the leftover chilies aside and sauce as well for later use.
Now set chili and sauce separately aside.
In an oven or a heavy-bottomed pot, heat oil on a medium flame and brown the pieces of chicken in batches. Keep aside.
Put garlic and onions along with green, red and jalapenos peppers into it. Sauté until vegetables are cooked and start to brown.
Mix peppers, tomatoes, oregano, cumin, paprika, cayenne and chili powder to it. Stir well.
Combine chicken stock to it and then transfer all the pieces of chicken in the pot.
Let it boil and then decrease flame to keep a gentle simmer.
Cook covered for about half an hour and then switch off the heat.
Take out chicken pieces from pot and remove meat from the bones. Shred the meat and transfer shredded meat to a pot discarding bones and skin.
Add corn and canned hominy. Return to simmer for ten minutes.
Add pepper and salt to it.
Put cream and let it heat for another five minutes.
Garnish with chopped coriander and serve hot with bread or toast.