1 hour

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

    Rizal, Philippines
    1 person made this

    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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    Reviews in English (3)


    This was a special meal growing up. My mom would usually add chunks of boneless pork ribs stewed up with the chicken until soft. Hmmm....delicious!  -  09 Sep 2010  (Review from Allrecipes US | Canada)


    Absolutely delicious!!! Not being a major meat eater I used less chicken; bad move! I totally should have used the 4lbs - and I should have doubled the amount of chorizo as well.  -  06 May 2010  (Review from Allrecipes US | Canada)


    Chicken was nice and tender. I expected the plantain to taste sweeter. It taste like potato.  -  10 Feb 2014  (Review from Allrecipes US | Canada)