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Filipino Chicken Stew

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PREP TIME
20 min
COOKING TIME
50 min
TOTAL TIME
70 min
SERVINGS
6 servings
Dinner Asian Filipino
Filipino Chicken Stew
Ingredients
  • 3 tablespoons olive oil
  • 2 plantains, peeled and quartered
  • 2 small potatoes, quartered
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 pounds chicken legs, thighs, and wings
  • 2 (4 ounce) links chorizo de bilbao (spicy Spanish semi-cured sausage), quartered
  • salt and pepper to taste
  • water to cover
  • 2 tomatoes, diced
  • 1 (15.5 ounce) can garbanzo beans, drained
  • 1 small head cabbage, chopped
Instructions
1
Heat the olive oil in a large cooking vessel over medium heat; sauté sliced plantains and diced potatoes until they are golden brown on the outside, 5 to 7 minutes. Set them aside and reserve the oil in the pot.
2
Stir-fry chopped onion and minced garlic in the remaining hot oil until the onion becomes transparent, 5 to 7 minutes. Add diced chicken and chorizo; sprinkle with salt and pepper. Cover the pot and cook for 5 minutes.
3
Pour enough water over the chicken to completely submerge it; bring the mixture to a gentle boil and cook for 10 minutes. Add chopped tomatoes, cover, and cook for another 10 minutes. Stir in the set plantains, potatoes, garbanzo beans, and shredded cabbage into the mixture. Cook covered until the cabbage is wilted and everything is hot, about 5 minutes more. Serve the dish immediately.