Chicken Pochero

I remembered this recipe from one of the local cooking shows I used to watch on weekends back home. With just a few pieces of chicken, pochero makes perfect sense because of the different "extenders" in the dish. But I had to make a few adjustments since I didn't have any chorizo and eggplants in stock. I used vienna sausage in place of the chorizo and made the dish with a lot more sauce than usual ( my kids prefer dishes with sabaw to go with their rice). We usually serve soupy viands with the soup on the side and the meat and veggies in another plate/bowl.

Chicken Pochero

Ingredients:

Chicken cut into serving pieces
Saba (plantain) bananas sliced diagonally about 1/2 inch thick
Sweet potatoes sliced into 1/2 inch thick rounds
onion, sliced
2 cloves garlic,sliced
Carrots sliced diagonally
10-15 leaves of chinese cabbage
Vienna sausage cut in half, reserve the broth
1 /2 c. of tomato sauce
1 c. water
salt
pepper

Shallow fry the bananas, sweet potato and chicken until sides turn slightly brown. Drain in paper towels.
In a pot, saute the garlic and onions. Add the chicken, carrots, tomato sauce , broth from the vienna sausage and water. Simmer . Add the rest of the ingredients. Season with salt and pepper. I usually add a pinch or two of sugar whenever I use tomato sauce or tomato paste , I think it somehow balances the acidity.