The chicken pochero recipe is unmistakably one of those dishes that came from the Spaniards.
Puchero in Spanish, literally means stew.
The Puchero recipe is made with chicken and pork, cooked in tomato sauce with chorizo de bilbao, assorted vegetables and fried banana.
The meat are first cooked separately, the banana is fried on a different pan, and everything is then sauteed in garlic and onion.
Where to buy the chorizo? Most Filipino grocery stores carry them in their frozen food section.
I'm not a fan of the chorizo, though it gives the dish its bright red color, it leaves the broth greasy... so most of the time, I omit it - but, hey, that's just me.
YOUR CHICKEN POCHERO RECIPE SHOPPING LIST:
IN THE PANTRY:
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.
4 Transfer the sauteed meat to the pot, and add the tomato sauce, chickpeas, salt and pepper. Bring to a boil.
5 Add the cabbage and turn the heat off. Put in the Pechay or Bok Choy last so as not to overcook them.
6 Mix in the fried bananas, and serve the chicken pochero hot with rice.
(Learn more about COOKING RICE, THE FILIPINO WAY.)