This pochero recipe for Filipino chicken stew contains meat and vegetables in a very flavorful sauce made with plantains and tomatoes. Serve it with rice.
Preparation Details
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hr 10 mins
Servings: 6
Ingredients
- 3 tablespoons olive oil
- 2 plantains, peeled and quartered
- 2 small potatoes, quartered
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 pounds chicken legs, thighs, and wings
- 2 (4 ounce) links chorizo Bilbao (spicy Spanish semi-cured sausage), quartered
- salt and ground black pepper to taste
- water to cover
- 2 tomatoes, diced
- 1 small head cabbage, chopped
- 1 (15.5 ounce) can garbanzo beans, drained
Steps
- Heat olive oil in a large pot over medium heat. Add plantains and potatoes; cook until crisp on the outside, 5 to 7 minutes. Transfer plantains and potatoes to a bowl; set aside. Reserve oil in the pot.
- Add onion and garlic to the pot; cook and stir until onion is translucent, 5 to 7 minutes. Add chicken and chorizo; season with salt and black pepper. Cover the pot; cook 5 minutes.
- Pour enough water to cover chicken completely. Bring to a simmer; cook 10 minutes. Add tomatoes, cover, and cook 10 minutes. Stir in plantain mixture, cabbage, and garbanzo beans. Cook, covered, until cabbage is wilted and stew is hot, about 5 minutes. Serve hot.
