Filipino Chicken Pochero
This comforting Filipino chicken pochero features tender chicken and an assortment of vegetables simmered in a rich tomato-based broth. It's a hearty and flavorful stew, perfect for a family meal served with steamed rice.
An original recipe by Forkin
- Total time
- 1 hr 15 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 734 kcal
Allergen information: may contain fish and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 900 gchicken thigh, bone-in, skin-on, cut into serving pieces
- 2 tbspcooking oil
- 1 pcsyellow onion, chopped
- 4 clovegarlic, minced
- 1 cuptomato sauce
- 3 cupchicken broth
- 2 tbspfish sauce
- 0.5 tspsalt
- 0.25 tspblack pepper, ground
- 2 pcspotato, peeled and quartered
- 2 pcscarrot, peeled and sliced into rounds
- 2 pcssaba banana, peeled and halved crosswise
- 1 pcsbok choy, trimmed and separated
- 1 cupgreen bean, trimmed
Equipment
large pot · dutch oven · knife · cutting board
The method
Step by step
- 1
Season the chicken pieces generously with salt and pepper.
About 5 min
- 2
Heat the cooking oil in a large pot or Dutch oven over medium-high heat.
About 1 min
- 3
Sear the chicken pieces until golden brown on all sides, working in batches if necessary, then remove them from the pot and set aside.
About 10 min
Cook’s note: Do not overcrowd the pot to ensure good browning.
- 4
In the same pot, add the chopped onion and cook until softened, about 3-5 minutes.
About 4 min
- 5
Add the minced garlic and cook for another minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic, as it can turn bitter.
- 6
Pour in the tomato sauce, chicken broth, and fish sauce. Stir to combine.
About 2 min
- 7
Return the seared chicken to the pot. Bring the mixture to a boil, then reduce the heat to a simmer, cover, and cook for 20 minutes.
About 25 min
- 8
Add the quartered potatoes and sliced carrots to the pot. Continue to simmer, covered, for another 10 minutes.
About 10 min
- 9
Stir in the saba bananas and green beans. Cook for 5-7 minutes, or until the vegetables are tender.
About 7 min
Cook’s note: Saba bananas add a unique sweetness to the dish. If unavailable, plantains can be a substitute.
- 10
Finally, add the bok choy and cook for 2-3 minutes until just wilted.
About 3 min
Cook’s note: Do not overcook the bok choy to keep it slightly crisp.
- 11
Taste and adjust seasoning with additional salt and pepper if needed.
About 1 min
- 12
Serve the chicken pochero hot, ideally with steamed white rice.
Per serving
Nutrition
- Calories
- 734.1kcal
- Protein
- 65.7g
- Carbs
- 41.8g
- Fat
- 33.2g
- Fibre
- 6.4g
- Sugar
- 9.6g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover pochero in an airtight container in the refrigerator.
Reheat on the stovetop over medium heat, stirring occasionally, or in the microwave until thoroughly hot.
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