Chicken Pochero

Ingredients:

• 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

 Procedures:

 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