Chicken Pochero is a tomato based Filipino chicken stew. This dish has a mild and sweet taste. One of its ingredient is Chorizo de Bilbao, which is a type of dense red sausage that is popular in the Philippines and in Spain. The chorizo is very tasty; it makes the entire dish taste better by enhancing its flavor.
Traditional version of chicken pochero makes use of bone-in chicken. This recipe is a quick version and it calls for sliced boneless chicken breasts. I also think that adding pieces of toasted garlic on top helps make it taste better. I had the garlic as an optional ingredient, so feel free if you want to try this with it. I posted a recipe for this in my other blog, click here to view the recipe.
It is best to eat Chicken Pochero with warm white rice (brown rice is a good alternative).
- 1 ½ lb. boneless chicken breasts, cut into large cubes
- 2 pieces chorizo de bilbao, thinly sliced crosswise
- 3 ounces long green beans
- 1 (14 oz.) can chickpeas
- 1 medium potato, sliced into large cubes
- 2 ripe saba bananas, sliced
- 1 ½ cups chicken broth
- 1 (8 oz.) can tomato sauce
- 1 medium yellow onion, chopped
- ½ small cabbage, quartered
- 3 cloves garlic, crushed
- 2 tablespoons toasted garlic (optional)
- 3 tablespoons canola oil
- Salt and ground black pepper to taste
- Heat oil in a pot.
- Sauté garlic and onion until soft
- Add the chicken and chorizo. Cook for 2 minutes
- Pour the tomato sauce and chicken broth. Let boil. Cover and then cook in medium heat for 25 minutes.
- Add the banana, chickpeas, cabbage, and potato. Cover and cook for 7 minutes.
- Put the long green beans into the pot. Add salt and pepper. Cook uncovered for 6 to 8 minutes.
- Top with toasted garlic (this is optional). Serve.