Pochero

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 linkss chorizo Bilbao , 4 ounce
• salt and ground black pepper to taste
• water to cover
• 2 tomatoes , diced
• 1 small head cabbage , chopped
• 1 can garbanzo beans , 15.5 ounce

Instructions

1. 1

   Heat olive oil in a large pot over medium heat. Add plantains and potatoes; cook until crisp on the outside, 5 to 7 minutes. Transfer plantains and potatoes to a bowl; set aside. Reserve oil in the pot.

2. 2

   Add onion and garlic to the pot; cook and stir until onion is translucent, 5 to 7 minutes. Add chicken and chorizo; season with salt and black pepper. Cover the pot; cook 5 minutes.

3. 3

   Pour enough water to cover chicken completely. Bring to a simmer; cook 10 minutes. Add tomatoes, cover, and cook 10 minutes. Stir in plantain mixture, cabbage, and garbanzo beans. Cook, covered, until cabbage is wilted and stew is hot, about 5 minutes. Serve hot.