Chicken Pochero Recipe

Tomato-based Filipino stew with chicken, chorizo, saba bananas, and hearty vegetables all cooked in one pot.

Prep Time3

Cook Time40

Total Time43

Course: Chicken

Cuisine: Filipino

Keyword: pochero

Servings:

Calories: 722kcal

Author: Daisy Merano

Heat oil in a pot.
3 tablespoons canola oil
Sauté garlic and onion until soft.
3 cloves garlic, 1 medium yellow onion
Add the chicken and chorizo. Cook for 2 minutes.
1 ½ lb. boneless chicken breasts, 2 pieces chorizo de bilbao
Pour the tomato sauce and chicken broth. Let boil. Cover and then cook in medium heat for 25 minutes.
1 8 oz. can tomato sauce, 1 ½ cups chicken broth
Add the banana, chickpeas, cabbage, and potato. Cover and cook for 7 minutes.
1 14 oz. can chickpeas, 2 ripe saba bananas, ½ small cabbage, 1 medium potato
Put the long green beans into the pot. Add salt and pepper. Cook uncovered for 6 to 8 minutes.
3 ounces long green beans, Salt and ground black pepper to taste
Top with toasted garlic (this is optional). Serve.
2 tablespoons toasted garlic

Timing the Add-ins Matters. Don’t dump all the vegetables at once. Potatoes and bananas need more time than green beans, so follow the order to keep everything properly cooked without turning to mush.
Watch the Chorizo Oil. When you add the chorizo to the pan, it will release reddish oil. This is normal and adds a lot of flavor to the dish. Just make sure it doesn’t burn.
Use Ripe but Firm Saba Bananas. Overripe ones will fall apart during simmering and make the stew cloudy. If they’re too green, they’ll taste starchy instead of sweet.