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Chicken Pochero

Chicken Pochero

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!

⏱ Prep: 0 min ⏱ Cook: 400 min

Ingredients

  • 0.25 cup canola oil
  • 3 saba bananas, peeled and halved
  • 2 medium potatoes, peeled and quartered
  • 1 onion, peeled and thinly sliced
  • 2 clove garlic, peeled and minced
  • 3 lb chicken, cut into serving parts
  • 1 tbsp fish sauce
  • 1 cup tomato sauce
  • 3 cup water
  • 2 chorizo de bilbao, cut into 1-inch thick pieces
  • 1 cup garbanzo beans
  • 12 piece green beans, ends trimmed
  • 0.5 piece napa cabbage, end trimmed and leaves halved
  • 1 bunch pechay, ends trimmed and leaves separated
  • 0 salt and pepper to taste

Instructions

  1. Get a pot - medium heat and warm up oil. Add bananas and Fry it until it gets lightly browned. Remove from pan and drain on paper towels.

  2. Add potatoes and Fry it until nice and browned. Remove from pan and drain on paper towels.

  3. Drop in the garlic, onion and sauté just until they soften.

  4. Add chicken and cook, stirring occasionally, until golden at the edges and juices run clear.

  5. Add fish sauce and cook for another 1 to 2 minutes.

  6. Mix in tomato sauce and water and Bring it to a boil. skimming any scum that accumulates on top.

  7. Lower heat, cover, and cook for about 15 to 20 minutes or until chicken is cooked.

  8. Add potatoes and Cook it until tender.

  9. Drop in chorizo de bilbao, garbanzo beans, and bananas. Cook it until heated through.

  10. Add green beans and napa cabbage and cook for another 2 to 3 minutes.

  11. Add pechay and cook for about 1 minute or until vegetables are tender yet crisp. Serve while hot.

  12. Add salt and pepper to taste.

  13. Pan-fry potatoes and the saba bananas before adding them to the stew to keep them from falling apart.