Step 1

In a pot over medium heat, heat oil. Add bananas and fry until lightly browned. Remove from pan and drain on paper towels.

Step 2

Add potatoes and fry until lightly browned. Remove from pan and drain on paper towels.

Step 3

Remove excess oil except for about 2 tablespoons. Add onions and garlic and cook until softened.

Step 4

Add chicken and cook, stirring occasionally, until lightly browned and juices run clear.

Step 5

Add fish sauce and cook for another 1 to 2 minutes.

Step 6

Add tomato sauce and water and bring to a boil, skimming any scum that accumulates on top.

Step 7

Lower heat, cover, and cook for about 15 to 20 minutes or until chicken is cooked.

Step 8

Add potatoes and cook until tender.

Step 9

Add chorizo de bilbao, garbanzo beans, and bananas. Cook until heated through.

Step 10

Add green beans and napa cabbage and cook for another 2 to 3 minutes.

Step 11

Add pechay and cook for about 1 minute or until vegetables are tender yet crisp. Serve hot.

Step 12

Season with salt and pepper to taste.