Chicken Pochero

Chicken Pochero is the perfect Sunday lunch! Loaded with vegetables, beans, smoked sausage, and flavorful tomato broth, this Filipino stew is delicious and filling.

Soups are one of my favorite things to make. Nothing warms up the belly and comforts the soul, in my opinion, than a hearty bowl of soup. These one-pot meals are easy to pot together yet delicious and filling in their simplicity.

Along with the delicious array of tinola, nilaga. sinigang, and bulalo, chicken pochero is another of the piping hot dishes we enjoy at home even in warmer weather and especially during chilly winters.

What is puchero

Puchero or Putsero, which means “stewpot”, was brought to our shores by centuries-long Spanish colonization and adapted over the years to suit our local ingredients.

This peasant stew is composed of cuts of beef, chicken, pork or fish cooked in tomato sauce along with fresh produce such as potatoes, saba bananas, chickpeas, cabbage, pechay, and green beans, and cured meats such as Chorizo de bilbao or ham.

 

Cooking tips

  • Although you can use boneless chicken meat if you like, I suggest bone-in for extra depth of flavor.
  • For variety,  swap the potatoes with sweet potatoes or the carrots with turnips.
  • Along with pechay and cabbage, other vegetables such as leeks, bok choy, and celery are also great additions.
  • Garbanzo beans are the traditional legume used in the stew but other regional versions use canned pork and beans.
  • Saba bananas lend a touch of sweetness that works really with the savory notes of the dish. Choose ripe but firm bananas and briefly pan-fry to help maintain shape.
  • Chorizo de bilbao adds a smoky flavor; feel free to substitute bacon or ham.
  • How to serve

    • Pocherong Manok is traditionally served as a Sunday lunch or on special occasions for the whole family to gather around. It’s enjoyed as a hearty and satisfying meal with steamed rice.
    • Stored in resealable bags or airtight containers, the stew will keep in the refrigerator for up to three days or in the freezer for up 2 months..
    • To reheat, place in a saucepan over medium heat and heat until internal temperature reads 165 F.

    Looking for more hearty and tasty chicken stews? Chicken caldereta and adobong manok sa patis are sure to be a family favorite!

Chicken Pochero
Make Sunday lunch extra special with Chicken Pochero! Chockful of potatoes, saba bananas, chorizo, and vegetables, this classic Filipino stew is hearty, tasty and sure to be a family favorite!
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Course: Main Entree Cuisine: Filipino Keyword: pocherong manok Servings:
6
Servings Calories: 853kcal Author: Lalaine Manalo
Ingredients
1/4 cup canola oil1/4 cup canola oil
3 saba bananas, peeled and halved3 saba bananas, peeled and halved
2 medium potatoes, peeled and quartered2 medium potatoes, peeled and quartered
1 onion, peeled and thinly sliced1 onion, peeled and thinly sliced
2 cloves garlic, peeled and minced2 cloves garlic, peeled and minced
3 pounds chicken, cut into serving parts3 pounds chicken, cut into serving parts
1 tablespoon fish sauce1 tablespoon fish sauce
1 cup tomato sauce1 cup tomato sauce
3 cups water3 cups water
2 chorizo de bilbao, cut into 1-inch thick pieces2 chorizo de bilbao, cut into 1-inch thick pieces
1 cup garbanzo beans1 cup garbanzo beans
12 pieces green beans, ends trimmed12 pieces green beans, ends trimmed
1/2 napa cabbage, end trimmed and leaves halved1/2 napa cabbage, end trimmed and leaves halved
1 bunch pechay, ends trimmed and leaves separated1 bunch pechay, ends trimmed and leaves separated
salt and pepper to tastesalt and pepper to taste
US Customary – Metric
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Instructions
In a pot over medium heat, heat oil. Add bananas and fry until lightly browned. Remove from pan and drain on paper towels.
In a pot over medium heat, heat oil. Add bananas and fry until lightly browned. Remove from pan and drain on paper towels.
Add potatoes and fry until lightly browned. Remove from pan and drain on paper towels.
Add potatoes and fry until lightly browned. Remove from pan and drain on paper towels.
Remove excess oil except for about 2 tablespoons. Add onions and garlic and cook until softened.
Remove excess oil except for about 2 tablespoons. Add onions and garlic and cook until softened.
Add chicken and cook, stirring occasionally, until lightly browned and juices run clear.
Add chicken and cook, stirring occasionally, until lightly browned and juices run clear.
Add fish sauce and cook for another 1 to 2 minutes.
Add fish sauce and cook for another 1 to 2 minutes.
Add tomato sauce and water and bring to a boil, skimming any scum that accumulates on top.
Add tomato sauce and water and bring to a boil, skimming any scum that accumulates on top.
Lower heat, cover, and cook for about 15 to 20 minutes or until chicken is cooked.
Lower heat, cover, and cook for about 15 to 20 minutes or until chicken is cooked.
Add potatoes and cook until tender.
Add potatoes and cook until tender.
Add chorizo de bilbao, garbanzo beans, and bananas. Cook until heated through.
Add chorizo de bilbao, garbanzo beans, and bananas. Cook until heated through.
Season with salt and pepper to taste.
Season with salt and pepper to taste.
Add green beans and napa cabbage and cook for another 2 to 3 minutes.
Add green beans and napa cabbage and cook for another 2 to 3 minutes.
Add pechay and cook for about 1 minute or until vegetables are tender yet crisp. Serve hot.
Add pechay and cook for about 1 minute or until vegetables are tender yet crisp. Serve hot.

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