Chicken Pochero

Name: Chicken Pochero
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 Servings
Ingredients: ¼ 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; ½ napa cabbage, end trimmed and leaves halved; 1 bunch pechay, ends trimmed and leaves separated; salt and pepper to taste

User Reviews

4.5

42 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings
6 Servings
Calories
853 kcal
Course
Main Course
Cuisine
Filipino

Chicken Pochero

Gemma Fleming

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Make Sunday lunch extra special with Chicken Pochero! Chockful of potatoes, saba bananas, chorizo, and vegetables, this classic Filipino stew is hearty, tasty and sure to be a family favorite!

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Ingredients

Servings

¼ 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
½ napa cabbage, end trimmed and leaves halved
1 bunch pechay, ends trimmed and leaves separated
salt and pepper to taste

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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.
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.
Season with salt and pepper to taste.

Notes

Cut the ingredients into uniform sizes to ensure even cooking.
Pan-fry potatoes and the saba bananas before adding them to the stew to keep them from falling apart.

Nutrition Information

Show Details

Calories 853kcal (43%) Carbohydrates 54g (18%) Protein 52g (104%) Fat 50g (77%) Saturated Fat 14g (70%) Cholesterol 157mg (52%) Sodium 1474mg (61%) Potassium 1999mg (57%) Fiber 14g (56%) Sugar 20g (40%) Vitamin A 8540IU (171%) Vitamin C 128mg (142%) Calcium 348mg (35%) Iron 10mg (56%)

Nutrition Facts

Serving: 6Servings

Amount Per Serving

Calories 853 kcal

% Daily Value*

Calories	853kcal	43%
Carbohydrates	54g	18%
Protein	52g	104%
Fat	50g	77%
Saturated Fat	14g	70%
Cholesterol	157mg	52%
Sodium	1474mg	61%
Potassium	1999mg	43%
Fiber	14g	56%
Sugar	20g	40%
Vitamin A	8540IU	171%
Vitamin C	128mg	142%
Calcium	348mg	35%
Iron	10mg	56%