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How to Make Filipino-Style Chicken Pochero

by
author image Laura Parr
Laura Parr began her professional writing career in 2008 contributing to websites such as Travelbox, 1stop and Traveldojo. She now writes health and fitness-related articles. Parr earned a diploma of adult nursing from the University of Brighton, followed by a postgraduate certificate in public health from the University of Manchester.
How to Make Filipino-Style Chicken Pochero
Buy plantains from your local Asian supermarket. Photo Credit Hemera Technologies/PhotoObjects.net/Getty Images

Pochero is a traditional tomato-based dish eaten in the Philippines that was created amid Spanish influences in colonial times, according to the food website ifood.tv. Eating the combination of chicken on the bone, chorizo sausage, potatoes, sweet potatoes and chickpeas makes for a hearty country-style stew that is a good end to a hard day of work, while the plantain and pak choi add exotic flair.

Step 1

Heat a pan to a medium temperature and coat with oil. Brown the chicken pieces for about five minutes on each side, or until the skin is brown and a little crispy but not burnt. Place the chicken, chorizo and water in a large pot, cover and bring to the boil.

Step 2

Remove the lid and use a spoon to remove the foam that has formed on the surface then add the onion, salt, peppercorns and stock cube. Reduce the heat to a simmer and continue cooking for about 10 minutes or until the chicken is cooked. Drain the broth and set aside.

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Step 3

Boil the plantains in their skins in a separate pan for about 10 minutes or until soft, then remove from the pan, peel them and set aside. Place the potatoes and sweet potatoes into the chicken broth and cook at a high temperature for 10 minutes. Add the cabbage and pak choi and continue cooking for five minutes. When everything is cooked, remove from the heat, drain the water and set aside.

Step 4

Heat a pan to a medium temperature and add 2 tbsp. oil. Saute the garlic, tomato sauce, chicken and chorizo for three minutes, then add the chickpeas and about 1/2 cup of the chicken broth, or enough so that everything is just covered. Cook for 10 more minutes, then serve with the cabbage, pak choi and plantain.

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References

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