Chicken Pochero Recipe
Ingredients
- 2 pounds chicken cut into serving pieces
- 1 teaspoon salt
- ½ teaspoons ground black pepper
- 2-3 pieces Chorizo de Bilbao sliced
- 2 tablespoons cooking oil plus more for frying
- 5 cloves garlic minced
- 1 medium onion chopped
- 2-3 tomatoes sliced, or 1/2 cup tomato sauce
- 2-3 tablespoons fish sauce patis
- 2-3 cups water as needed
- 2-3 tablespoons brown sugar to taste
- 2 medium potatoes peeled and cut into chunks
- 2 medium carrots cut into chunks
- 2 saba bananas peeled and cut into large pieces
- 1 medium eggplant cut into chunks
- 1 head cabbage cut into wedges
Instructions
- Season the chickd. It doesn't need to cook through. Remen with salt and pepper. Heat oil in a large pot over medium-high heat. Brown the chicken on both sides, working in batches if needeove and set aside.
- In the same pot, add the Chorizo and saute for 1-2 minutes. Add the onion, garlic, and chopped tomatoes or tomato sauce. Season with 1 teaspoon fish sauce. Continue sautéing over medium heat until oil begins to separate from the sauce, about 5 minutes.
- Return the browned chicken to the pot and toss with the sauce. Pour in 2 cups water and bring to a boil. Reduce the heat to low, cover, and simmer.
- After about 20 minutes of simmering, add the potatoes, carrots, and bananas. Cover and continue simmering for another 10 minutes, or until the chicken is cooked through and the potatoes and carrots are fork-tender.
- Taste the broth and season with more fish sauce and brown sugar.
- Add the eggplant and cabbage. Cover and simmer for another 5-7 minutes, or until the vegetables are tender.
- Serve with rice and enjoy!
Notes
Nutrition information is an estimate only and will vary depending on the ingredients, brands, and amounts used.