Chicken Pochero

A warm and hearty dish that the whole family will love coming home to

This dish provides vitamin A that helps improve vision and keeps the immune system healthy. It also has niacin that helps enzymes work properly in your body.

Ingredients:

1/2 kilo chicken, (preferably wings section) cut into serving pieces
1/2 piece cabbage, quartered
1 bunch Pechay
1 medium sized potato, cubed
2 large plantain(saba) banana or 1 large plantain banana, sliced
1 large tomato, diced
1 medium sized onion, diced
2 tbsp whole pepper corn
2 tbsp fish sauce
200 grams tomato sauce

Instructions:

Heat oil in a frying pan and stir-fry the potato and banana until golden brown then set aside.
Sauté the garlic, onion, and tomato
Add the Chicken and cook for 5 minutes
Add the fish sauce, tomato sauce, and whole pepper corn and mix well
Add the water then simmer until the chicken meat is tender
Add the fried banana, and potato and simmer for 5 minutes
Add the cabbage and simmer for 3 minutes
Add the pechay then turn off the heat.
Cover the pot for 3 minutes to cook the pechay.
Serve hot with steamed rice.

Tip: Separate the stalks and leaves of the pechay. The stalks will cook longer than the leaves. Add the stalks first. When cooked, add the leaves and let the residual heat cook the leaves.

Pochero

Ingredients:

1 medium onion, chopped
350g beef round, cut into serving portions
1 pouch (200g)  Tomato Sauce
2 pcs. (120g) potatoes, cut into chunks
2 pcs. semi-ripe saba banana, peeled and sliced diagonally
1 pc. Chorizo de Bilbao
¼ cup cooked garbanzos
2 heads (150g) pechay Tagalog

Eggplant Sauce:
2 pcs. (100g) Eggplant
2 cloves Garlic, minced
2 tbsp Red Cane Vinegar
Salt and pepper to taste

Procedure:

1. Sauté onion and beef for 5 minutes. Add 2 cups water and Original Style Tomato Sauce. Cover and simmer over low heat until beef is almost tender. (If using pressure cooker, boil meat first until tender, then retain only 3/4 to 1 cup broth before adding tomato sauce).

2. Add potatoes, saba, chorizo, garbanzos and salt and pepper to taste. Simmer for 10 minutes or until potatoes and saba are tender. Add pechay. Simmer once.

3. Eggplant Sauce: Broil eggplant until cooked. Peel and mash with garlic and vinegar. Season with salt and pepper to taste.

Note: For a soupy Pochero, add more broth to make 3-1/2 cups.

Makes 4 servings.