Chicken Pochero – that comfort soup that proves bangus and baboy aren’t the only stars of pochero town! It’s the kind of dish that has your lola nodding in approval because “Ay, marunong ka na pala magluto ng pang-handaan!” When that rich tomato-based sabaw starts simmering with saging na saba and garbanzos, suddenly your regular weekday turns into a special Sunday lunch vibe!
Let’s be real – this isn’t your typical nilaga na tinimplahan lang ng tomato sauce! Chicken Pochero is that leveled-up sopas that makes your usual chicken soup look like it needs personality development! With chicken that’s more tender than your friend’s “hugot” posts, plantains that soak up all that sabaw like your tita absorbing chismis, and that perfect mix of veggies that actually makes you want to eat gulay – this dish proves why chicken deserves its own pochero spotlight!
Best part? This chicken pochero recipe is more budget-friendly than its beef counterpart pero same same lang ang dating! Whether you’re trying to save money but still want to serve something impressive, wanting to show your mom you’ve graduated from pancit canton university, or just craving that pochero comfort without spending too much, this Chicken Pochero recipe has your back.
Promise, by the time those potatoes and plantains start getting tender, you’ll have a bowl of comfort that’s warmer than your favorite hoodie!
Chicken Pochero (Pocherong Manok)
Ingredients
For the Base
- 3 pounds chicken pieces manok – preferably bone-in
- ¼ cup cooking oil langis
- 1 large onion sibuyas, thinly sliced
- 4 cloves garlic bawang, minced
- 1 cup tomato sauce sarsa ng kamatis
- 3 cups chicken broth or water sabaw ng manok
- 2 tablespoons fish sauce patis
Vegetables and Add-ins
- 3 ripe saba bananas saging na saba, halved
- 2 medium potatoes patatas, quartered
- 2 chorizo de Bilbao sliced diagonally
- 1 cup garbanzo beans garbanzos
- 12 green beans sitaw, trimmed
- ½ Chinese cabbage repolyo, cut into wedges
- 1 bunch pechay separated leaves
- 2 medium carrots karot, chunked
- Salt and pepper to taste asin at paminta
Instructions
Stage 1: Preparation (Paghahanda)
- Cut all vegetables into uniform sizes (approximately 2-inch pieces)
- Clean and pat dry chicken pieces
- Prepare all ingredients and arrange them in order of use
Stage 2: Cooking Process (Proseso ng Pagluluto)
- Heat oil in a large pot over medium heat
- Pre-fry saba bananas until golden (2-3 minutes per side). Set aside
- In the same oil, fry potatoes until lightly browned. Set aside
- Sauté garlic and onions until aromatic (mahumaling)
- Add chicken pieces and brown slightly (3-4 minutes)
- Pour in fish sauce (patis) and cook for 2 minutes
- Add tomato sauce and broth, bring to a boil
- Reduce heat, simmer for 20 minutes or until chicken is tender (malambót)
- Add potatoes and chorizo, cook for 5 minutes
- Add garbanzo beans and carrots, cook for 3 minutes
- Return fried saba bananas to the pot
- Add cabbage and green beans, cook for 2 minutes
- Finally, add pechay and cook just until wilted
- Season with salt and pepper to taste
Perfect Pochero Signs:
- Broth: Rich orange-red
- Chicken: Falls off bone
- Saba: Soft but whole
- Vegetables: Tender-crisp
- Chorizo: Rendered fat
- Aroma: Sweet-savory blend
Tips from Lola’s Kitchen
- Use bone-in chicken pieces for richer broth (mas malinamnam na sabaw)
- Pre-frying bananas and potatoes helps them maintain shape
- Add vegetables in order of cooking time needed
- Let the stew rest for 10 minutes before serving to allow flavors to meld
- Save the leafy vegetables for last to maintain their crisp texture
Traditional Serving Suggestions
- Serve hot with steamed white rice (mainit na kanin)
- Pair with patis (fish sauce) on the side
- Traditionally served for Sunday family lunch
- Best enjoyed with the whole family, “salu-salo” style
Troubleshooting Common Issues
- If broth is too thin:
- Simmer uncovered to reduce
- Add more tomato sauce
- If vegetables are too soft:
- Add them later in the cooking process
- Don’t overcook after adding
- If chicken isn’t tender enough:
- Simmer longer before adding vegetables
- Ensure pieces are cut uniformly
Ingredient Alternatives
- Chorizo de Bilbao → bacon or ham
- Saba bananas → plantains
- Pechay → bok choy or spinach
- Garbanzo beans → white beans
- Fresh tomatoes can replace tomato sauce (add 2 extra pieces)
Storage & Reheating
- Refrigerate: Up to 4 days in airtight container
- Freeze: Up to 3 months (without leafy vegetables)
- Reheat: Stovetop over medium heat or microwave in 2-minute intervals
- Add fresh water or broth if needed when reheating
Variations
- Pochero de Lechon (using leftover roast pork)
- Seafood Pochero (with fish and shrimp)
- Beef Pochero (using beef brisket)
- Vegetarian Pochero (double the vegetables and beans)
FAQs
Q: Can I make this in advance? A: Yes, it tastes even better the next day! Store properly and reheat gently. Q: Why pre-fry the bananas and potatoes? A: This helps them maintain their shape and adds extra flavor. Q: How do I know when the chicken is done? A: The meat should easily separate from the bone and reach 165°F (74°C). Q: Can I use chicken breast instead? A: Yes, but reduce cooking time to avoid drying out the meat.’Nutrition
The Story Behind Chicken Pochero
Long before the bustling Sunday markets of modern Manila, Chicken Pochero (Pocherong Manok) made its way into Filipino kitchens through Spanish galleons in the 16th century. Originally known as ‘puchero’ meaning stewpot, this hearty dish reflects the intersection of Spanish colonial influence and Filipino culinary ingenuity that shaped our archipelago’s food culture.
In Spain, puchero was a humble farmer’s stew made with whatever vegetables were in season and preserved meats to sustain workers through long days in the fields. When Spanish missionaries and traders brought this concept to Philippine shores, our ancestors transformed it using local ingredients that flourished in our tropical climate. The traditional Spanish chickpeas remained, but native saba bananas and pechay leaves were ingeniously added, creating a distinctly Filipino flavor profile that has been passed down through generations.
What makes our Chicken Pochero uniquely Filipino is the addition of patis (fish sauce) and the use of local vegetables like sitaw (string beans) and repolyo (cabbage). The original beef version gradually evolved to include chicken, making it more accessible to Filipino families. The smoky chorizo de Bilbao remains as a tribute to its Spanish roots, while the tender chicken and sweet saba bananas represent our local adaptation.
In countless Filipino homes, especially in regions like Luzon and the Visayas, Pochero became synonymous with Sunday family gatherings. It’s not just a meal; it’s a celebration of our culinary heritage where every grandmother (Lola) adds her special touch, whether it’s an extra chorizo for smokiness or a longer simmering time for more flavorful broth. Some families serve it with patis on the side, while others enhance it with calamansi for a citrusy kick – each variation telling a story of family traditions.
Today, Chicken Pochero stands as a testament to Filipino cuisine’s adaptability and our people’s creativity in transforming foreign influences into beloved local classics. Whether served in humble karinderia stalls or featured in upscale Filipino restaurants, this dish continues to embody the warmth of Filipino family gatherings and the rich tapestry of our culinary history. From its Spanish origins to its place on modern Filipino tables, Pochero remains a beloved comfort food that bridges generations and cultures through the universal language of good food.