Chicken Pochero
Chicken Pochero takes roughly 55 minutes from beginning to end. This main course has 1135 calories, 64g of protein, and 65g of fat per serving. This recipe serves 4. For $4.32 per serving, this recipe covers 53% of your daily requirements of vitamins and minerals. This recipe from Kawaling Pinoy has 21 fans. If you have potatoes, chicken, vegetable oil, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and dairy free diet. With a spoonacular score of 92%, this dish is excellent. Try I Ain't Chicken Chicken: Crispy Roasted Chicken Breasts with Orange and Cardamom, The Best Shredded Chicken For Your Chicken Dishes + Homemade Chicken Broth, and Cook the Book: Chicken Kara-age, AKA Japanese Fried Chicken for similar recipes.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 40 minutes
Ingredients:
3 saba bananas, peeled and halved
3 pounds chicken, cut into serving parts
2 chorizo de bilbao, cut into 1-inch thick pieces
1 tablespoon fish sauce
2 cups garbanzo beans
2 cloves garlic, peeled and minced
8 to 10 pieces green beans, ends trimmed
1/2 napa cabbage, end trimmed and leaves halved
1 small onion, peeled and thinly sliced
2 medium potatoes, peeled and quartered
salt and pepper to taste
1 cup tomato sauce
vegetable oil
4 cups water
1 bunch pechay, ends trimmed and leaves separated
Equipment:
frying pan
paper towels
pot
Cooking instruction summary:
In a pan over medium heat, heat about 1/2-inch of oil. Add bananas and fry until lightly browned. Remove from pan and drain on paper towels. Add potatoes and fry until lightly browned. Remove from pan and drain on paper towels.In a large pot over medium heat, heat about 1 tablespoon oil. Add onions and garlic and cook until limp and aromatic. Add chicken and cook, stirring occasionally, until lightly browned and juices run clear. Add fish sauce and cook for another 2 to 3 minutes.Add tomato sauce and water and bring to a boil, skimming any scum that accumulates to top. Lower heat, cover and simmer until chicken is cooked. Season with salt and pepper to taste. Add potatoes and cook until almost tender. Add chorizo de bilbao, garbanzo beans and bananas. Cook for about 4 to 5 minutes or until heated through. Add green beans and napa cabbage and cook for another 2 to 3 minutes. Add pechay and cook for about 1 minute or until vegetables are tender yet crisp. Serve hot.
Step by step:
1. In a pan over medium heat, heat about 1/2-inch of oil.
2. Add bananas and fry until lightly browned.
3. Remove from pan and drain on paper towels.
4. Add potatoes and fry until lightly browned.
5. Remove from pan and drain on paper towels.In a large pot over medium heat, heat about 1 tablespoon oil.
6. Add onions and garlic and cook until limp and aromatic.
7. Add chicken and cook, stirring occasionally, until lightly browned and juices run clear.
8. Add fish sauce and cook for another 2 to 3 minutes.
9. Add tomato sauce and water and bring to a boil, skimming any scum that accumulates to top. Lower heat, cover and simmer until chicken is cooked. Season with salt and pepper to taste.
10. Add potatoes and cook until almost tender.
11. Add chorizo de bilbao, garbanzo beans and bananas. Cook for about 4 to 5 minutes or until heated through.
12. Add green beans and napa cabbage and cook for another 2 to 3 minutes.
13. Add pechay and cook for about 1 minute or until vegetables are tender yet crisp.
14. Serve hot.
Nutrition Information:
covered percent of daily need
