POCHERO RECIPE
Author: 
 
Ingredients
  • 1½ lbs Drummette or Wingette ( highly recommend since it is quick to fry)
  • 1 small size yam (about size of your palm) sliced into ½ inch thick
  • 2 saba banana (if using plantain, use i piece only) sliced into ½ thick
  • 5 oz tomatoe, sliced ( each is almost the size of pingpong balls)
  • 3 oz onion ( about the size of ping pong ball)
  • 3 cloves of garlic,crushed
  • 1 can 15 oz tomato sauce
  • 2 bunches baby Bok Choy
  • 2 tablespoons fish sauce ( add more according to your liking)
  • ½ cup of water
  • Cooking oil for frying
Instructions
  1. Heat cooking oil and fry banana and yam. Set aside.
  2. Fry chicken until brown and set aside.
  3. In the same pan, add garlic and sautee' until brown. Add the onion and sautee' until transparent. Add in the chopped tomatoes.
  4. Add the fried chicken and let it simmer.
  5. Turn heat to low.
  6. Add the fish sauce and water. Simmer for another 10 minutes add more water if needed. This is to totally cook the chicken.
  7. When ready, add the tomato sauce. Let it simmer for another 5 minutes. Add more water and fish sauce for taste and sauce.
  8. Add the fried banana, yam and Bok Choy. Simmer for another 3 minutes.
  9. Turn off heat and serve hot,
Notes
If not pre - frying the ingredients:
1. Brown the chicken first in the pan, add in the fish sauce and more water than the suggested recipe. Let the chicken soften and when ready, add the yams. Let simmer until the yams are soft. Add more water if needed.
Add the sauce and the banana. Let the banana cook through and season with more fish sauce or salt and pepper. Serve hot.
Recipe by The Skinny Pot at https://theskinnypot.com/pochero-recipe/