Chicken Pochero Recipe

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​INGREDIENTS:

• 2 lbs chicken, cut into serving size
• 3 saba/plantain banana, sliced
• 1 large potato, chunks
• 3 chorizo de bilbao (chinese sausage), sliced
• 4-5 cloves garlic, minced
• 1 medium onion, thinly sliced
• 1  tbsp fish sauce
• 2  1/2 cups water
• 1 can (8 oz) tomato sauce
• 1 cup green beans, sliced
• 1 cup garbanzo beans
• 3 bundles bokchoy/pechay
• 2 tsp whole peppercorns
  
• salt to taste
• 1/3 cup cooking oil​​

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​HOW TO COOK CHICKEN POCHERO:

• Heat cooking oil in a pan or wok. 
• Add bananas and fry until lightly browned. Remove from pan and set aside.
• Add potatoes and fry until lightly browned. Remove from pan and set aside.
• Add chorizo. Remove from pan and set aside.
• Using the same pan, saute garlic & onion. 
• Add the chicken. Simmer for 5 minutes or until tender. (requires occasional stirring).
• Add the fish sauce and cook for 2 minutes. 
• Add water and tomato sauce. Simmer for about 8 minutes.
• Add all the cooked bananas, potatoes and chorizo.
• Add green beans, garbanzos and whole peppercorns. Simmer for 3 minutes. Season with additional fish sauce or salt if needed.
• Add pechay or bokchoy. Simmer for 2 minutes.
• Turn off heat & transfer to a serving bowl.
• Serve with hot steamed white rice.
• Enjoy!​

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