Philippine Style Stew

• 10 ounces chorizo sausage, casings removed
• 1 medium onion, chopped
• 5 garlic cloves, mashed
• 1 (14 ounce) can chicken broth
• 1 (14 ounce) canpeeled tomatoes, undrained
• 3 cups water
• 1 bay leaf
• 12 teaspoon ground ginger
• 2 boneless skinless chicken breasts, cut into 1 1/2 inch chunks
• 1 (8 ounce) can garbanzo beans, rinsed and drained
• 2 sweet potatoes, peeled and sliced 1/2 inch thick
• 1 cup converted rice
• 12 lb bok choy, washed and shredded
• 2 firm bananas, sliced
• 3 scallions, sliced

1. In a Dutch oven, break up chorizo with a spoon and cook over medium heat, stirring occasionally, 5 minutes.
2. Add onion and cook, stirring, until softened, 2-3 minutes.
3. Stir in garlic, chicken broth, tomatoes with their liquid, water, bay leaf, ginger, chicken, garbanzo beans, sweet potatoes and rice.
4. Heat to simmering over medium-high heat.
5. Reduce heat to medium-low.
6. Cover and simmer 40 minutes.
7. Stir in bok choy and bananas.
8. Cover and cook 10-15 minutes.
9. Serve in bowls, with a sprinkling of scallions.

sausage, onion, garlic, chicken broth, tomatoes, water, bay leaf, ground ginger, chicken breasts, garbanzo beans, sweet potatoes, rice, bok choy, bananas, scallions

Taken from www.food.com/recipe/philippine-style-stew-264036 (may not work)