Chicken Pochero
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!
- Prep time
- 15 min
- Cook time
- 40 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/4 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
- 1/2 napa cabbage, end trimmed and leaves halved
- 1 bunch pechay, ends trimmed and leaves separated
- salt and pepper to taste
Instructions
- 1
In a pot over medium heat, heat oil. Add bananas and fry until lightly browned. Remove from pan and drain on paper towels.
- 2
Add potatoes and fry until lightly browned. Remove from pan and drain on paper towels.
- 3
Remove excess oil except for about 2 tablespoons. Add onions and garlic and cook until softened.
- 4
Add chicken and cook, stirring occasionally, until lightly browned and juices run clear.
- 5
Add fish sauce and cook for another 1 to 2 minutes.
- 6
Add tomato sauce and water and bring to a boil, skimming any scum that accumulates on top.
- 7
Lower heat, cover, and cook for about 15 to 20 minutes or until chicken is cooked.
- 8
Add potatoes and cook until tender.
- 9
Add chorizo de bilbao, garbanzo beans, and bananas. Cook until heated through.
- 10
Add green beans and napa cabbage and cook for another 2 to 3 minutes.
- 11
Add pechay and cook for about 1 minute or until vegetables are tender yet crisp. Serve hot.
- 12
Season with salt and pepper to taste.