Puchero / Filipino Pochero

Chicken Stew in Tomato with Vegetables, Banana and Chorizo de Bilbao

Puchero or Filipino Pochero is unmistakable a Spanish dish, which literally means stew.

The meat are first cooked separately, the banana is fried on a different pan, and everything is then sauteed in garlic and onion.

• Chicken
• Pork Shoulder
• Chicken Broth
• Chorizo de Bilbao
• Chickpeas or Garbanzos
• Pechay or Bok Choy
• Cabbage
• Saba Banana or Plantain

IN THE PANTRY:

• Tomato Sauce
• Garlic
• Onion
• Salt
• Pepper
• Cooking Oil

INGREDIENTS

• 1 1/2 pound Chicken, cut in serving sizes
• 1 pound Pork Shoulder, cut in serving sizes
• 5 cups Chicken Broth
• 1/2 cup sliced Chorizo de Bilbao
• 1 cup canned Chickpeas or Garbanzos
• 3 cloves Garlic, minced
• 1 large Onion, chopped
• 1 small can Tomato Sauce
• 2 cups equivalent Pechay or Bok Choy, cut in half
• 2 cups equivalent Cabbage, sliced roughly
• 2 tablespoons Salt
• 2 teaspoons Pepper
• 3 pieces Saba Banana or ripe Plantain, cut diagonally
• 1/2 cup Cooking Oil for frying the banana and sauteing

PREPARATION TIME : 10 minutes

COOKING TIME : 30 minutes

1 On a deep pot, boil the chicken and pork pieces in chicken broth, together with half the onion and the Chorizo de Bilbao. Add enough water to cover the meat. Cook for 15 - 20 minutes or until the meat are tender.

2 On a separate pan with 1/4 cup oil, pan-fry the bananas until both sides are golden brown. Set aside.

3 Using the same pan, add 1/4 cup oil and saute the garlic and onion. Add the chicken and pork, and saute for a couple minutes.