Ingredients:
2 pounds chicken (cut into cubes)
2-3 tablespoons oil
2 ripe saba bananas (each cut into 3 pieces)
1 small carrot (cut into chunks)
1 big or 2 medium potatoes (cut into quarters)
2 cloves garlic (minced)
1 medium onion (chopped)
2 medium tomatoes (cut into chunks)
1 tablespoon tomato paste
2 tablespoons fish sauce
⅛ teaspoon ground pepper
2-3 cups chicken broth (or water)
1 cup baguio beans
1 cabbage (sliced into 4)
Instructions:
Boil the chicken in water until it becomes tender. Separate the meat and broth when ready to cook.
Heat oil in a deep pan or pot and fry the potatoes, carrots, and bananas until the edges are slightly browned. Remove from oil and transfer to a plate.
In the same oil, sauté garlic, onion, and tomato until limp.
Add the chicken cuts and the tomato paste.
Season with fish sauce and ground pepper.
Add back the fried potatoes, carrots, and bananas (saba), and also the baguio beans.
Pour in the broth or water and let it simmer to cook the potatoes and carrots and until the broth thickens into a sauce.
Lastly, add the cabbage and cover the pot for 3 minutes to cook the cabbage.