Filipino Pochero

The Filipino Pochero Recipe was a special meal growing up. My mom would usually add chunks of boneless pork ribs stewed up with the chicken until soft.

Serve: 6
Prep Time: 20 Minutes
Cook Time: 50 Minutes

1 onion, chopped
1 small head cabbage, chopped
1 (15.5 ounce) can garbanzo beans, drained
2 tomatoes, diced
2 cloves garlic, minced
2 small potatoes, quartered
2 plantains, peeled and quartered
2 (4 ounce) links chorizo de bilbao (spicy Spanish semi-cured sausage), quartered salt and pepper to taste water to cover
3 tablespoons olive oil
4 pounds chicken legs, thighs, and wings

Heat the olive oil in a large pot over medium heat; fry the plantains and potatoes in the hot oil until crisp on the outside, 5 to 7 minutes. Remove from the pot and set aside, keeping the oil in the pot.

Cook and stir the onion and garlic in the hot oil until the onion is translucent, 5 to 7 minutes. Add the chicken and chorizo; season with salt and pepper. Cover the pot and cook for 5 minutes.

Pour enough water over the chicken to cover completely; bring to a simmer and cook for 10 minutes. Add the tomatoes, cover, and cook another 10 minutes.

Stir the plantains, potatoes, garbanzo beans, and cabbage into the mixture. Cook covered until the cabbage is wilted and everything is hot, about 5 minutes more. Serve hot.

Filipino Pochero
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