Chicken Pochero Recipe

The Chicken Pochero is the ideal Sunday lunch! It is a Filipino stew packed with beans, vegetables, smoked sausages, and tasty tomato broth that makes for an enthralling and satisfying dinner!

Chicken Pochero Recipe

Soups are among my favourite things to cook. Nothing warms the stomach and soothes the soul better than a delicious soup. These meals in one pot are simple to prepare yet tasty and filling due to their simplicity.

Alongside the delectable variety of Tinola, nilaga. sinigang sinigang and the bulalo chicken pochero is one of the deliciously hot dishes we relish in our homes, no matter the warmer temperatures, but especially in cold winter months.

Are you aware of what Puchero is?

Puchero, also known as Putsero, translates to “stewpot,” was brought to our shores through centuries of Spanish colonization. It was then modified over time to fit the local food items.

The peasant stew consists of pieces of chicken, beef pork, fish or pork simmered in tomato sauce with fresh vegetables such as saba bananas, potatoes, chickpeas, green cabbage beans, pechay, and as cured meats like Chorizo de Bilbao or ham for a smoky taste.

Cooking Tips

  • Although it is possible to use boneless chicken meat, I suggest using bone for added flavour.
  • It is possible to swap the potatoes for sweet potatoes or carrots with turnips to give you variety.
  • Alongside pechay and kale Along with cabbage and pechay, other vegetables like leeks, bok choy and celery are fantastic options.
  • Garbanzo beans constitute the main legume used in stews; however other regional variations use canned beans and pork.
  • Saba bananas add a hint of sweetness that is an excellent match in conjunction with the savoury flavours in the recipe. Pick firm, ripe bananas, then cook them briefly to keep their shape.
  • Chorizo de Bilbao adds a spicy flavour. You are welcome to use bacon or ham instead.

How can you serve?

  • Pocherong Manok is typically served on Sundays as a lunch or special occasion to allow the entire family to come together. It’s served as a filling and filling meal served with steamed rice.
  • In resealable bags and airtight containers, stew can remain in the fridge for up to three days or in the freezer for up to two months.
  • In the microwave, heat in intervals of 2-3 minutes or a pot at medium-low heat until the temperature is 160 F.

Chicken Pochero Recipe

You can make your Sunday lunch special by serving Chicken Pochero! Shockingly rich in Saba Bananas, potatoes Chorizo, and veggies, The traditional Filipino stew is hearty, delicious, and bound to become an instant family favourite!


  1. 1 cup of canola oil
  2. 1 teaspoon fish sauce
  3. 1 cup tomato sauce
  4. 3 cups of water
  5. Salt and pepper as desired
  6. 1 cup garbanzo beans
  7. 3 saba Bananas, peeled and cut into halves
  8. 2 medium potatoes peeled and cut into quarters
  9. One onion peeled and then thinly chopped
  10. 2 cloves of garlic chopped and peeled
  11. 3 pounds of chicken and cut into serving pieces
  12. 2 chorizos of Bilbao cut into 1-inch-thick pieces
  13. 12 green beans in a row, ends trimmed
  14. 1/2 napa cabbage. End trimming and leaves cut in half
  15. 1 bunch pechay, ends cut and leaves separated

Instructions to Cook

  • In a saucepan set at medium-high heat, heat oil. Add the bananas and cook until lightly brown. Take them out of the pan and let them drain on paper towels.
  • Add potatoes, and cook until slightly browned. Remove from the pan and place on paper towels to drain.
  • Take out any excess oil, except for around 2 tablespoons. Add garlic and onions, and cook until tender.
  • Add the chicken and cook, frequently stirring, until the chicken is lightly brown and the juices flow clear.
  • Add the fish sauce and cook for an additional 1 – 2 mins.
  • Add the tomato sauce and water. Bring to boiling, then skim any scum that forms over the top.
  • Lower the heat, cover and cook for fifteen to twenty minutes or until the chicken is cooked.
  • Add potatoes, and cook until they are tender.
  • Add chorizo de bilbao, garbanzo beans, and bananas. Cook until cooked through.
  • Add green beans and napa cabbage, and cook for another 2-3 minutes.
  • Add pechay, and cook for around one minute or till the vegetables are tender but crisp. Serve hot.
  • Sprinkle with salt and pepper according to your preference.


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