Pochero

This Filipino chicken stew contains meat and vegetables in a very flavorful sauce made with plantains and tomatoes. Serve 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 pepper to taste
• water to cover
• 2 tomatoes, diced
• 1 (15.5 ounce) can garbanzo beans, drained
• 1 small head cabbage, chopped

Steps

1. Heat the olive oil in a large pot over medium heat; fry plantains and potatoes in hot oil until crisp on the outside, 5 to 7 minutes. Remove from the pot and set aside, reserving the oil in the pot.
2. Cook and stir the onion and garlic in the hot oil until the onion is translucent, 5 to 7 minutes. Add the chicken and chorizo; season with salt and pepper. Cover the pot and cook for 5 minutes.
3. Pour enough water over the chicken to cover completely; bring to a simmer and cook for 10 minutes. Add the tomatoes, cover, and cook another 10 minutes. Stir the plantains, potatoes, garbanzo beans, and cabbage into the mixture. Cook covered until the cabbage is wilted and everything is hot, about 5 minutes more. Serve hot.