Heat your pot with cooking oil over medium heat. Season the chicken pieces with salt and pepper. Once the oil is hot, sear the chicken until it’s lightly golden on all sides. This step gives the stew a beautiful depth of flavor that’s worth every second. Once done, remove the chicken and set it aside.

In the same pot, add onions and garlic. Sauté until fragrant and soft. Then toss in the chopped tomatoes. Stir and let the tomatoes break down, releasing their natural juices. At this point, your kitchen is already smelling amazing!

Return the chicken to the pot. Add chicken broth or water. Stir in the fish sauce and, if you like, a bay leaf. Bring it to a gentle boil, then lower the heat and let it simmer for about 20–30 minutes. This is where the chicken starts absorbing all the delicious flavors of the aromatics.

Add potatoes, carrots, and chickpeas. These ingredients cook in the broth and soak up the savory goodness. Continue simmering until the potatoes are tender but not falling apart.

Here comes my favorite part: adding the saba bananas. They add natural sweetness and a unique texture that makes this stew feel special. Gently stir them in and simmer for another 10 minutes.

Lastly, toss in the sliced chorizo. Its smoky, slightly spicy flavor elevates the stew and adds a little flair. Let it heat through for a few minutes. Taste the broth and adjust seasoning if needed.

Ladle the chicken pochero into bowls, garnish with fresh parsley or scallions, and serve it with steamed rice. Watch everyone’s faces light up—it’s pure joy in a bowl!