Pro Tips
**Chef's Tips & Troubleshooting:**
- Start with cold water to extract maximum flavor from bones and aromatics.
- Don't salt the stock until the end, or skip it entirely if you'll reduce it later.
- Skim the scum that rises during the first 20 minutes for a cleaner stock.
Cooking Tips
For maximum flavor, season the chicken at least 30 minutes before cooking — ideally overnight in the refrigerator. This allows the marinade to penetrate beyond the surface. Use a meat thermometer to check doneness: 165°F (74°C) at the thickest part of the breast, away from the bone.
Ingredient Substitutions
Chicken alternatives: Pork shoulder or boneless thigh meat can substitute for chicken in stews. For lighter fare, extra-firm tofu or seitan works in stir-fries and braises. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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!
Instructions
- 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.
- Add potatoes and Fry it until nice and browned. Remove from pan and drain on paper towels.
- Drop in the garlic, onion and sauté just until they soften.
- Add chicken and cook, stirring occasionally, until golden at the edges and juices run clear.
- Add fish sauce and cook for another 1 to 2 minutes.
- Mix in tomato sauce and water and Bring it 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.
- Incorporate potatoes and Cook it until tender.
- Drop in chorizo de bilbao, garbanzo beans, and bananas. Cook it 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 while hot.
- Add salt and pepper to taste.
- Pan-fry potatoes and the saba bananas before adding them to the stew to keep them from falling apart.
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Pro Tips & Troubleshooting
- Start with cold water to extract maximum flavor from bones and aromatics.
- Don't salt the stock until the end, or skip it entirely if you'll reduce it later.
- Skim the scum that rises during the first 20 minutes for a cleaner stock.
Cooking Tips
Use a meat thermometer to check doneness: 165°F (74°C) at the thickest part of the breast, away from the bone.
Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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