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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This if from 365 One Dish Meals. “A Philippine knife-and-fork stew known as pochero was the inspiration for this dish. Ingredients:
10 ounces chorizo sausage, casings removed |
1 medium onion, chopped |
5 garlic cloves, mashed |
1 (14 ounce) can chicken broth |
1 (14 ounce) can peeled tomatoes, undrained |
3 cups water |
1 bay leaf |
1/2 teaspoon ground ginger |
2 boneless skinless chicken breasts, cut into 1 1/2 inch chunks |
1 (8 ounce) can garbanzo beans, rinsed and drained |
2 sweet potatoes, peeled and sliced 1/2 inch thick |
1 cup converted rice |
1/2 lb bok choy, washed and shredded |
2 firm bananas, sliced |
3 scallions, sliced |
Directions:
1. In a Dutch oven, break up chorizo with a spoon and cook over medium heat, stirring occasionally, 5 minutes. Add onion and cook, stirring, until softened, 2-3 minutes.
2. Stir in garlic, chicken broth, tomatoes with their liquid, water, bay leaf, ginger, chicken, garbanzo beans, sweet potatoes and rice. Heat to simmering over medium-high heat.
3. Reduce heat to medium-low. Cover and simmer 40 minutes.
4. Stir in bok choy and bananas. Cover and cook 10-15 minutes. Serve in bowls, with a sprinkling of scallions.
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