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chicken pochero styleIngredients

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


METHOD

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.
5. Serves: 4 – 6