Chicken Pochero

🛒 Ingredients

• Chicken thighs, bone-in, skin-on 800 g · 1680 kcal
• Vegetable oil 30 g · 270 kcal
• Garlic cloves 15 g · 22 kcal
• Onion 150 g · 60 kcal
• Ripe tomatoes 200 g · 36 kcal
• Canned tomato sauce 200 g · 44 kcal
• Saba bananas (plantains) 250 g · 305 kcal
• Pechay (Bok choy) 300 g · 39 kcal
• Potatoes 300 g · 231 kcal
• Carrots 150 g · 62 kcal
• Green beans 150 g · 47 kcal
• Canned chickpeas, drained 240 g · 394 kcal
• Chorizo de Bilbao (Spanish-style sausage) 100 g · 450 kcal

👨‍🍳 Instructions

1. Prepare all ingredients: Cut chicken into serving pieces. Peel and slice potatoes, carrots, and saba bananas. Wash pechay and green beans, then mince garlic, and chop onion and ripe tomatoes.
2. Heat a little vegetable oil in a pan over medium heat. Fry the sliced saba bananas until golden brown on all sides, then remove and set aside.
3. In a large pot or Dutch oven, heat the remaining oil over medium heat. Sauté the minced garlic until fragrant, then add the chopped onion and cook until softened, about 3-5 minutes.
4. Add the chicken pieces to the pot and brown on all sides. Stir in the sliced Chorizo de Bilbao and cook for a few minutes until it renders some fat and becomes fragrant.
5. Stir in the chopped ripe tomatoes and canned tomato sauce. Cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and the sauce slightly thickens.
6. Pour in water or chicken broth, ensuring the chicken is mostly submerged. Bring to a boil, then reduce heat to a simmer, cover, and cook for 30 minutes, or until the chicken is tender.
7. Add the potatoes, carrots, and drained chickpeas to the pot. Continue to simmer for another 15-20 minutes, or until the root vegetables are tender.
8. Stir in the green beans and pechay. Cook for 3-5 minutes, just until the vegetables are tender-crisp.
9. Season the pochero with fish sauce, salt, and black pepper to taste. Return the fried saba bananas to the pot and gently stir before serving hot with steamed rice.