Chicken Pochero is packed with tender chicken, umami-rich chorizo, sweet bananas, and hearty vegetables in a rich, savory tomato broth. It’s the ultimate Filipino comfort food.
Pochero is my absolute favorite Filipino dish of all time. It’s a shame it doesn’t get nearly enough of the spotlight. It has everything you could ask for in one dish: tender meat, savory sausage, sweet saba bananas, potatoes, carrots, vegetables, all simmered in a savory tomato broth.
It’s already a hearty, complete meal on its own. But you best believe we Pinoys are eating that with rice!
It’s pretty wholesome, too, with all those vegetables in the pot. And using chicken as the protein, like we’re doing in this recipe, makes it a lighter take on the traditional beef version.
What Is Pochero?
Pochero is a hearty Filipino stew traditionally made with beef, although chicken and pork are also commonly used. I use chicken in this recipe, which cooks faster while still soaking up all that flavorful broth.
But for me, it’s really the sahog, or all the extras that go into the pot, that make pochero so good. Chorizo de Bilbao, a Filipino sausage, brings tons of umami. Saba bananas add a little sweetness and a soft, starchy texture, while potatoes and carrots make it extra hearty.
Then there are the vegetables. Eggplant, cabbage, and leafy greens like pechay (bok choy) round everything out. You get savory, sweet, meaty, and hearty all in one pot.
Fun Fact: The name pochero comes from Spanish. Puchero originally refers to an earthenware cooking pot, and over time the word also came to mean the stew or meal cooked in that pot.
Chicken Pochero Ingredients
- Chicken. Use bone-in chicken pieces for maximum. flavor.
- Chorizo de Bilbao. A cured Filipino sausage with Spanish influence, seasoned with garlic, paprika, and spices. It’s rich in umami and adds so much flavor to the broth. It’s just not pochero without it!
- Tomatoes or tomato sauce. Either works as the base for the broth.
- Fish sauce (patis). Adds saltiness and umami.
- Brown sugar. Adds a touch of sweetness to balance the savory tomato broth.
- Vegetables. Potatoes, carrots, saba bananas, eggplant, and cabbage make the pochero hearty and filling.
How to Make Chicken Pochero
Chicken pochero takes a little time to make, but the process is simple. Here’s how to make it:
1. Brown the chicken.
Season the chicken with salt and pepper. Heat the oil in a large pot over medium-high heat and brown the chicken on both sides. Remove it from the pot and set aside.
2. Sauté the chorizo and aromatics.
Add the chorizo to the same pot and saute for 1-2 minutes. Add the onion, garlic, and tomatoes or tomato sauce. Season with 1 teaspoon fish sauce and cook over medium heat for about 5 minutes, until the oil begins to separate from the sauce.
3. Simmer the chicken.
Return the chicken to the pot and toss it with the sauce. Add water and bring to a boil. Reduce the heat to low, cover, and simmer for 15-20 minutes.
4. Add the potatoes, carrots, and bananas.
Add the potatoes, carrots, and saba bananas. Cover and continue simmering for another 10-15 minutes, or until the chicken is cooked through and the potatoes and carrots are tender. Taste the broth and add more fish sauce and brown sugar as needed.
5. Add the remaining vegetables.
Add the eggplant and cabbage. Cover and simmer for another 5-7 minutes, or until the vegetables are tender.
7. Serve.
Serve hot with rice. Enjoy!
Tips for the Best Chicken Pochero
- Choose a different protein. Beef is traditionally used for pochero, but pork also works well if you want to switch things up.
- Brown the chicken well. Give the chicken time to develop some color before removing it from the pot. This adds more flavor to the broth.
- Keep it at a gentle simmer. Once you add the water, lower the heat and let the chicken cook slowly. This keeps it from getting tough.
- Cut the vegetables into large pieces. Potatoes, carrots, eggplant, and cabbage soften as they simmer, so larger chunks hold their shape better.
- Add more vegetables. Pechay (bok choy) okra, green beans, or other vegetables you have on hand. Add quick-cooking leafy greens last so they don’t get too soft.
- Add water gradually. Start with 2 cups and add more as needed. This keeps the broth flavorful instead of watering it down.
- Add beans for sweetness. Canned beans are great addition if you like your pochero on the sweeter side. Stir them in during the last 10 minutes of cooking so they warm through without getting too soft.
How to Store Chicken Pochero
To Store: Let the chicken pochero cool completely, then transfer it to an airtight container. Refrigerate for up to 4 days.
To Reheat: Warm the pochero in a pot over medium-low heat until heated through. Add a splash of water if the broth has thickened in the fridge. Or, microwave individual portions until hot.
Try These Easy Filipino Recipes Next
Pininyahang Manok (Pineapple Chicken)
Chicken Pochero Recipe
Ingredients
- 2 pounds chicken cut into serving pieces
- 1 teaspoon salt
- ½ teaspoons ground black pepper
- 2-3 pieces Chorizo de Bilbao sliced
- 2 tablespoons cooking oil plus more for frying
- 5 cloves garlic minced
- 1 medium onion chopped
- 2-3 tomatoes sliced, or 1/2 cup tomato sauce
- 2-3 tablespoons fish sauce patis
- 2-3 cups water as needed
- 2-3 tablespoons brown sugar to taste
- 2 medium potatoes peeled and cut into chunks
- 2 medium carrots cut into chunks
- 2 saba bananas peeled and cut into large pieces
- 1 medium eggplant cut into chunks
- 1 head cabbage cut into wedges
Instructions
- Season the chickd. It doesn't need to cook through. Remen with salt and pepper. Heat oil in a large pot over medium-high heat. Brown the chicken on both sides, working in batches if needeove and set aside.
- In the same pot, add the Chorizo and saute for 1-2 minutes. Add the onion, garlic, and chopped tomatoes or tomato sauce. Season with 1 teaspoon fish sauce. Continue sautéing over medium heat until oil begins to separate from the sauce, about 5 minutes.
- Return the browned chicken to the pot and toss with the sauce. Pour in 2 cups water and bring to a boil. Reduce the heat to low, cover, and simmer.
- After about 20 minutes of simmering, add the potatoes, carrots, and bananas. Cover and continue simmering for another 10 minutes, or until the chicken is cooked through and the potatoes and carrots are fork-tender.
- Taste the broth and season with more fish sauce and brown sugar.
- Add the eggplant and cabbage. Cover and simmer for another 5-7 minutes, or until the vegetables are tender.
- Serve with rice and enjoy!
