Chicken Pochero recipe

3 tbsp oil
3 cloves garlic, minced
1 small onion, minced
3 medium tomatoes, sliced
1/2 kg chicken, cut into serving portions
2 pcs MAGGI Chicken Broth Cubes
2 ears sweet corn, cut into 2 inch-pieces
4 cups water
2 pc sweet potatoes, quartered
1 pc carrot, peeled and sliced into 1/4 inch-rounds
100 g chicharo or Baguio beans
2 jalapeño chilies
spring onions or chives chopped
salt and pepper to taste

Heat oil and saute garlic, onions and tomatoes.
Add chicken, seasonings to taste, MAGGI Chicken Broth Cubes and 4 cups water.
Bring to boil, lower heat and add corn. Simmer for 15 minutes, then add potatoes and carrots.
Continue simmering until cooked, adding beans and chilies last.
Sprinkle top with spring onions just before serving.