Pocherong Manok (Filipino Braised Chicken)

Steps

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1. 1
   Deep fry the plantains and potatoes in oil until golden brown, about 3 to 3.5 minutes.
   ▶ ≈0:00
2. 2
   Remove the fried plantains and potatoes and drain. Reduce the oil in the pan and prepare to pan-fry the chicken.
   ▶ ≈0:13
3. 3
   Pan-fry the chicken about 2 minutes per side until lightly browned to develop flavor and protect the meat's texture.
   ▶ ≈0:19
4. 4
   Mince and sauté the onions and garlic, then add chopped tomatoes.
   ▶ ≈0:36
5. 5
   Add sliced sausage and stir in the pan-fried chicken, cooking together for 1 to 1.5 minutes.
   ▶ ≈0:44
6. 6
   Pour in tomato sauce (or paste) and water to dissolve the sauce and create a braising liquid.
   ▶ ≈0:58
7. 7
   Cover the pot and let simmer, stirring occasionally. Add the Maggi chicken cube to enhance the chicken flavor.
   ▶ ≈1:17
8. 8
   Braise for about 15 minutes until the chicken is very tender. Chickpeas can be added at this point if desired.
   ▶ ≈1:40
9. 9
   Once the chicken is fully cooked and tender, add the fried plantains, potatoes, and long green beans.
   ▶ ≈1:50
10. 10
    Add cabbage and cover to cook for about 1 minute until it softens slightly.
    ▶ ≈2:02
11. 11
    Season with ground black pepper and fish sauce (or salt).
    ▶ ≈2:11
12. 12
    Stir in the pechay (or baby bok choy).
    ▶ ≈2:20
13. 13
    Turn off the heat, transfer to a serving bowl, and serve.
    ▶ ≈2:28