Filipino Chicken Pochero with Plantains and Chorizo

Season chicken pieces with 1/4 teaspoon salt and 1/8 teaspoon black pepper.

Heat 1 tablespoon vegetable oil in a large pot or Dutch oven over medium-high heat. Add chorizo slices and cook for 3-4 minutes until lightly browned. Remove chorizo and set aside, leaving rendered fat in the pot.

Add chicken to the pot and cook for 5-7 minutes, browning on all sides. Remove chicken and set aside.

Add remaining 1 tablespoon vegetable oil, onion, and garlic to the pot. Sauté over medium heat for 5 minutes until softened and fragrant.

Stir in tomato sauce, chicken broth, remaining salt, and pepper. Bring to a simmer.

Return chicken and chorizo to the pot. Add plantain slices. Cover and simmer over medium-low heat for 25-30 minutes, or until chicken is cooked through and plantains are tender.

Taste and adjust seasoning if necessary. Serve hot with steamed rice.