Pochero para kay Plaridel Recipe

Ingredients:

  • 1 kilo chicken thigh
  • 1 head garlic, minced
  • 1 large red onion, chopped
  • 2 pcs chorizo bilbao, minced
  • 2 large size potatoes, chopped into bite-size pieces
  • 3 saging saba, cut into
  • 3 pcs each
  • 1 bundle of baguio beans, cut into 1-inch length
  • 1 small cabbage, quartered
  • 1 kamote, quartered
  • 50 grams tomato paste
  • 250 grams tomato sauce
  • 2 tablespoon fish sauce
  • 1 liter chicken stock
  • 1 tablespoon of whole peppercorn
  • 1 bundle of pechay
  • ¼ cup cooking oil
  • salt, to taste

Eggplant Garlic Dip:

  • 2 eggplants, grilled and peeled
  • 1 head garlic, minced finely
  • 1 tbsp white vinegar
  • salt to taste
  • black pepper, ground to taste

Saging Saba Dip:

  • 2 saging saba, boiled and mashed
  • 1 head garlic, minced finely
  • 1 tbsp white vinegar
  • salt to taste
  • black pepper, ground to taste

Cooking Instructions:

  1. In a pot, heat oil. Saute garlic and onions. Add the tomato paste, chorizo bilbao and chicken thigh. Saute until the chicken is half-cooked.
  2. Add fish sauce and peppercorn. Add the tomato sauce and chicken stock. Bring to a boil and simmer for 20 minutes.
  3. Add the potatoes, kamote and simmer until the potatoes are cooked. Add the saging saba and all the vegetables. Simmer until all the vegetables are cooked.
  4. Add salt, or chicken stock if needed, and serve.

For the Eggplant Garlic dip:

  1. Grill eggplant until cooked. Peel off skin and mash. Put garlic and vinegar. Add salt and pepper to taste.

For the Saging Saba Dip:

  1. Boil saging saba until cooked. Peel off skin and mash.
  2. Put garlic and vinegar. Add salt and pepper to taste.

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Panlasang Pinoy Recipes™ is a food blog that compiles delicious and easy to prepare recipes from various sources around the web. We claim no credit for any images, recipes and videos featured on this blog unless otherwise noted. Read More

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