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
Ingredients
- 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
Instructions
- 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.
- Season with salt and pepper to taste.
- 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.
Video
Nutrition
chicken poachero Recipe is simple, easy to cook with available ingredients easy to find at home or nearby groceries.
Agree 🙂 It’s easy, tasty comfort food.
Hi Lalaine,
Great website and recipe for Chicken Pochero. Came out really flavorful, and light. The only deviation I did from the recipe, is to broil the chicken until it starts caramelizing and the tips are charred, after letting it simmer for about 30 minutes in the stew, or once it reached the internal temp of 165F, and then putting it back into the liquid. It helped put a little of “charred” look to the chicken, and gave the skin more texture.
Thanks again, and keep up the good work.
Sid
Hi Sid! That sounds great. My mouth is watering thinking about it!
Hi Lalaine
I have made this recipe as part of our Christmas dinner. It was a hit with the family.
Thank you so much for this delicious recipe, it’s definitely a keeper.
Yay! I am glad the family enjoyed it 🙂
Hello;
I am going to try your recipe this weekend, I’m just concerned that sometimes when I cook chicken there is a game-y smell to it (malansa) do you think I can add some ginger to your recipe?
NICE PHOTOGRAPHY.RECIPE TO BE TRIED.
Thanks, Ricardo. Hope you do give this chicken pochero a try. So delicious 🙂
I so enjoy the recipes that you share. I have already tried a couple of them. I would love to try them all when I have the luxury of time to cook for my family. I have noticed however that you have some giveaways?..any chance your fans here in the Philippines could join? Anyway, THANK YOU for helping me bring joy to our dinner table.
Hi Donna
The giveaways are open to Philippine readers as well. Please feel free to join 🙂
Had this again for lunch! #favorite
My husband’s first reaction was WOW! =)
After which he barely had time to react coz he was so into it.
Thank you Miss L for sharing your sumptuous recipes!
Happy Wife, Katsy. =)
As they say, the way to a man’s heart is through his stomach. 🙂
Thank you and good luck to the group,god bless.
Thank you, Neth, for your support and kind words. 🙂