Chicken pochero filipino style

Ingredients

• 3 tablespoons cooking oil
• 3 cloves garlic, minced
• 1 small onion, minced
• 3 medium tomatoes, sliced
• 1/2 kg chicken, cut into serving portions
• salt and pepper to taste
• 2 pieces 11g MAGGI Chicken Broth Cube
• 2 ears sweet corn, cut into 2 inch- pieces
• 2 medium sweet potatoes, quartered
• 1 medium carrot, peeled & sliced into 1/4 inch- rounds
• 100 g chicharo or Baguio beans
• 2 jalapeño chilies
• spring onions or chives chopped

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Preparation

• Heat cooking oil and sauté garlic, onions and tomatoes.
• Add chicken, seasonings to taste, MAGGI Chicken Broth Cubes and 4 cups water.
• Bring to boil; lower heat and add corn. Simmer for 15 minutes, then add potatoes and carrot.
• Continue simmering until cooked, adding beans and chilies last.
  
• Sprinkle top with spring onions just before serving.

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