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About this recipe: This chicken stew contains meat and vegetables in a very flavorful sauce made with bananas and tomatoes.

Emelita Rizal, Philippines

Serves: 6 

  • 4 saba bananas or 2 plantains, quartered
  • 2 small potatoes, quartered
  • 3 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2kg chicken pieces (legs, thighs, wings)
  • 2 pieces chorizo de bilbao, quartered
  • Salt and pepper to taste
  • 2 medium tomatoes, diced
  • 1 (439g) can chickpeas
  • 1 small cabbage, roughly chopped

Prep:10min  ›  Cook:50min  ›  Ready in:1hr 

  1. In a large pot, fry the bananas and potatoes in olive oil to prevent them from getting mashed when mixed with the other ingredients. Set aside.
  2. In the same pot, saute the onion and garlic until the onion is translucent. Add the chicken, chorizo, and salt and pepper to taste. Cover and cook for 5 minutes over medium heat.
  3. Add enough water to cover and simmer for 5 minutes. Add the tomatoes. Cover and cook for 5 minutes.
  4. Add the bananas, potatoes, chickpeas, and cabbage. Cook, covered, for 5 minutes or until the cabbage is done. Serve hot with rice.

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