Make Sunday lunch extra special with Chicken Pochero! Chockful of potatoes, saba bananas, chorizo, and vegetables, this classic Filipino stew is hearty, tasty and sure to be a family favorite!
Servings: 6 Servings
- 1/4 cup canola oil
- 3 saba bananas, peeled and halved
- 2 medium potatoes, peeled and quartered
- 1 onion, peeled and thinly sliced
- 2 cloves garlic, peeled and minced
- 3 pounds chicken, cut into serving parts
- 1 tablespoon fish sauce
- 1 cup tomato sauce
- 3 cups water
- 2 chorizo de bilbao, cut into 1-inch thick pieces
- 1 cup garbanzo beans
- 12 pieces green beans, ends trimmed
- 1/2 napa cabbage, end trimmed and leaves halved
- 1 bunch pechay, ends trimmed and leaves separated
- salt and pepper to taste
In a pot over medium heat, heat oil. Add bananas and fry until lightly browned. Remove from pan and drain on paper towels.
Add potatoes and fry until lightly browned. Remove from pan and drain on paper towels.
Remove excess oil except for about 2 tablespoons. Add onions and garlic and cook until softened.
Add chicken and cook, stirring occasionally, until lightly browned and juices run clear.
Add fish sauce and cook for another 1 to 2 minutes.
Add tomato sauce and water and bring to a boil, skimming any scum that accumulates on top.
Lower heat, cover, and cook for about 15 to 20 minutes or until chicken is cooked.
Add potatoes and cook until tender.
Add chorizo de bilbao, garbanzo beans, and bananas. Cook until heated through.
Season with salt and pepper to taste.
Add green beans and napa cabbage and cook for another 2 to 3 minutes.
Add pechay and cook for about 1 minute or until vegetables are tender yet crisp. Serve hot.
Calories: 853kcal | Carbohydrates: 54g | Protein: 52g | Fat: 50g | Saturated Fat: 14g | Cholesterol: 157mg | Sodium: 1474mg | Potassium: 1999mg | Fiber: 14g | Sugar: 20g | Vitamin A: 8540IU | Vitamin C: 128mg | Calcium: 348mg | Iron: 10mg