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Para sa bayaning manunulat ng La Solidaridad na si Marcelo H. Del Pilar, isang malasang chicken pochero dish na may sawsawang talong at saging na saba.

INGREDIENTS:
1 kilo chicken thigh
1 head garlic, minced
1 large red onion, chopped
2 pcs chorizo bilbao, minced
2 large size potatoes, chopped into bite-size pieces
3 saging saba, cut into 3 pcs each
1 bundle of baguio beans, cut into 1-inch length
1 small cabbage, quartered
1 kamote, quartered
50 grams tomato paste
250 grams tomato sauce
2 tablespoon fish sauce
1 liter chicken stock
1 tablespoon of whole peppercorn
1 bundle of pechay
¼ cup cooking oil
salt, to taste
 
Eggplant Garlic Dip:
2 eggplants, grilled and peeled
1 head garlic, minced finely
1 tbsp white vinegar
salt to taste
black pepper, ground to taste
 
Saging Saba Dip:
2 saging saba, boiled and mashed
1 head garlic, minced finely
1 tbsp white vinegar
salt to taste
black pepper, ground to taste
 

PROCEDURE:
In a pot, heat oil. Saute garlic and onions.
Add the tomato paste, chorizo bilbao and chicken thigh. Saute until the chicken is half-cooked.  Add fish sauce and peppercorn.
Add the tomato sauce and chicken stock. Bring to a boil and simmer for 20 minutes.
Add the potatoes, kamote and simmer until the potatoes are cooked. Add the saging saba and all the vegetables. Simmer until all the vegetables are cooked.
Add salt, or chicken stock if needed, and serve.

For the Eggplant Garlic dip:
Grill eggplant until cooked. Peel off skin and mash. Put garlic and vinegar. Add salt and pepper to taste.
 
For the Saging Saba Dip:
Boil saging saba until cooked. Peel off skin and mash. Put garlic and vinegar. Add salt and pepper to taste.