Chicken Pochero with Saba and Pechay

Chicken pochero balances a savoury tomato broth with the sweetness of saba. Add the firm vegetables first and the pechay at the end so it does not lose its texture.

Ingredients for four to five servings

• 800 g bone-in chicken pieces
• 2 saba bananas, peeled and cut into large pieces; 2 potatoes, quartered
• 1 small bunch pechay; 1 carrot, cut into thick slices
• 1 onion, 3 garlic cloves, 2 tomatoes, all chopped
• 2 tablespoons tomato paste, 3 cups water or unsalted broth, oil, salt and pepper

Method

1. Brown the chicken lightly in a little oil and set aside. Soften onion and garlic in the same pot, then add tomato and tomato paste.
2. Return chicken to the pot, add broth, cover and simmer gently until nearly cooked.
3. Add potatoes and carrot. When they are nearly tender, add saba and cook until soft but still holding shape.
4. Add pechay for the final few minutes. Season the broth and serve with rice.

Check a thick chicken piece with a food thermometer; poultry should reach 74°C (165°F), according to FoodSafety.gov. If the bananas are very ripe, add them later to prevent them from dissolving into the sauce.