Chicken Pochero (Pocherong Manok)

Chicken Pochero (Pocherong Manok)

Chicken Pochero, “pochero” is from Spanish word for stewpot. Ingredients for this stew are; sweet potatoes, banana, vegetables and tomato sauce, some added chorizo (Chinese sausage) and garbanzos (chick peas). Beef is the meat that was originally used for this dish, ingredients and cooking procedures are the same.

This Filipino comfort food is also one of most love dish in the Philippines, probably because the ingredients are easily available except for the chorizo. Chicken Pochero is a perfect dish during the raining or cold weather, however this dish also favor during warm weather (summer) and special occasions.

I like the thick, flavorful and the sweetness of the sauce from blending of tomato sauce, sweet potatoes and banana. If you are a chicken and vegetables lover this is a perfect dish for you to try, sure you will love it.

This is another Spanish sounding Filipino dish. Many of our dishes names are borrowed from Spanish word, like mechado, afritada, lechon, menudo, relleno, adobo and many more even our desserts are also has a Spanish name like leche flan, pastillas, espasol, and sorbetes. This is our history we were colonized by Spain for centuries we were once part of them. Don’t be surprise that even our names and surnames are Spanish sounding ones.

Chicken Pochero (Pocherong Manok) Recipe

Ingredients

• 1 kilo chicken cut into serving sizes
• 1 cup tomato sauce
• ½ small cabbage, quartered
• 1 small bunch pechay (peck Chye or bok choy)
• 100 grams green beans (french beans), cut into 1 ½ inch length
• 4 pcs bananas (saba variety or plantains), cut into half
• 2 pcs medium sweet potatoes or potatoes, quartered
• 1 medium onion, sliced
• ½ head crushed garlic
• 1 pc chorizo de bilbao (Chinese sausage), sliced (optional)
• 1 small can garbanzos( chick peas) (optional)
• 2 cups water (add more if necessary)
• 4 Tbsp. catsup
• 2 tsp. sugar
• 3 Tbsp. cooking oil
• 1 Tbsp. patis
• salt and pepper to taste

 Instructions

1. Fry the sweet potatoes and bananas till edges turn brown and set aside.
2. In a pot, put the oil heat up and saute garlic and onion till fragrant.

3. Then add the chicken and stir-fry till both size turn to slightly brownish.

4. Add the water and tomato sauce, catsup, sugar and pinch of salt, bring to a boil then simmer on low fire till the chicken become soft. Check time to time the water level adds if needed and stir to prevent sticking at the bottom.

5. Once the chicken is soft and cooked, add the fried saba, sweet potatoes and baguio beans then cover and let it simmer for 5 minutes

6. When it is already cooked put the cabbage and pechay (and garbanzos).

7. Season with patis, salt, pepper and sugar according to your desire taste.
8. Turn of the heat and served in the serving plate