Puchero is a type of stew that is common to Spanish influenced countries such as the South America and the Philippines, The word “puchero” itself is a Spanish term that means “stew pot.” The ingredient varies from region to region but the main ingredients that always stays the same are chick peas or white beans and meat which can be beef, goat, pork or chicken.
This dish originated as a peasant food and was traditionally eaten over the course of several days where the first days it is consumed with rice, the second day it is consumed with noodles and if there are still left overs it is used in a variety of dishes like croquettes or ropa vieja (a shredded beef in a tomato sauce). In South America (such as Argentina, Colombia and Uruguay) they use more meat and sometime don’t use chickpeas as it is less common in those countries, In Spain they use more chick peas than meat, and in Philippines they use chickpeas or white beans.
If this was a peasant food during the early days, I guess this is one good reason to be one. A very hearty dish that is best enjoyed with steaming hot rice.
- 1 kg Chicken legs and thighs
- 1 large can baked beans
- 3 cups chicken stock
- 3 tbsp tomato paste
- 4 pcs cardaba/saba bananas, sliced
- 2 bunch bok choy, blanched
- ½ cabbage, sliced and blanched
- 2 tbsp brown sugar
- 1 large onion
- 6 cloves garlic
- freshly ground black pepper
- fish sauce
- In a pot, sauté garlic and onion in oil.
- Add chicken and brown on all sides.
- Add chicken stock, tomato paste and sugar. Bring to a boil and simmer for 20 minutes or until tender.
- Add the bananas and baked beans. Simmer for additional 15 minutes or until chicken is cooked.
- Season with fish sauce and freshly ground black pepper.
- Once cooked place in a serving bowl together with blanched vegetables.