The Philippine Cookbook/Reynaldo Alejandro

Chicken Pochero-Style (Pocherong Manok)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4-6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 to 3-pound chicken 1 chorizo de Bilbao or pepperoni 10 peppercorns
salt to taste 2 plantain bananas 2 small potatoes, quartered
1/2 small green cabbage, quartered 1/2 small head bak choy (Chinese vegetable), cut into 2-inch slices 2 tablespoons vegetable oil
1 clove garlic, crushed 1 small onion, diced 8-ounce can tomato sauce
1/2 cup water 8-ounce can chick peas



1 Stew chicken in enough water to cook. Add sausage, peppercorns and salt and cook until done. Drain the juice and set aside.
2 Boil plantains separately (10 minutes if green, 5 minutes if ripe). Peel after cooking and set aside.
3 Using the drained juice of the chicken, cook potatoes until done; add the cabbage and bak choy and set aside.
4 Saute the garlic, onion, tomato sauce, chicken and sausage in the 2 tablespoons of oil. Add 1/2 cup water and chick peas and continue to cook for about 10 minutes. Serve chicken with cabbage, bak choy, potatoes and bananas.

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