Chicken Pochero is the perfect Sunday lunch! This Filipino stew is loaded with vegetables, beans, smoked sausage, and flavorful tomato broth for a delicious and filling meal!
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 put 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.
- Although you can use boneless chicken meat if you like, I suggest bone-in for extra depth of flavor.
- You can swap the potatoes with sweet potatoes or the carrots with turnips for variety.
- 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.
- 1/4 cup canola oil
- 3 saba bananas, peeled and halved
- 2 medium potatoes, peeled and quartered
- 1 onion, peeled and thinly sliced
- 2 cloves garlic, peeled and minced
- 3 pounds chicken, cut into serving parts
- 1 tablespoon fish sauce
- 1 cup tomato sauce
- 3 cups water
- 2 chorizo de bilbao, cut into 1-inch thick pieces
- 1 cup garbanzo beans
- 12 pieces green beans, ends trimmed
- 1/2 napa cabbage, end trimmed and leaves halved
- 1 bunch pechay, ends trimmed and leaves separated
- salt and pepper to taste
- 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.
- 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 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.
- Lower heat, cover, and cook for about 15 to 20 minutes or until chicken is cooked.
- Add potatoes and cook until tender.
- Add chorizo de bilbao, garbanzo beans, and bananas. Cook until heated through.
- 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.
- Season with salt and pepper to taste.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”