Let me tell you about the best Chicken Pochero recipe that changed my lunch breaks forever. Back when I was working in Rockwell Business Center in Ortigas, my officemate, Charm, would bring this amazing pocherong manok every Wednesday, selling it for ₱80 per container.
The moment that rich tomato broth with tender chicken and perfectly cooked saba would hit our pantry, everyone would rush to be first in line. I finally convinced her to teach me this recipe, and let me tell you, it’s pure Filipino comfort in a pot.
She learned it from her Lola, who used to cook this for their family in Batangas, adding chorizo de Bilbao for that extra smoky flavor that makes you want to eat three cups of rice (diet starts tomorrow, promise!).
Think of this as your upgraded chicken soup, but with all the Filipino flavors we grew up loving. It’s perfect for those rainy days when you want something warm and filling, or when you’re trying to impress your visiting titas without breaking the bank (It’s way cheaper than the beef version).
I’ve been cooking this chicken pochero recipe for five years now, and it never fails to bring back memories of our noisy office lunch breaks and Charm’s plastic containers that always had a waiting list.
Why You’ll Love This Recipe
- One-pot complete meal featuring protein, vegetables, and starches
- Budget-friendly alternative to traditional beef pochero
- Make-ahead friendly – tastes even better the next day
- Perfect balance of Spanish and Filipino flavors
- Customizable to your family’s preferences
- Ideal for Sunday family gatherings (salu-salo)
- Freezer-friendly for meal prep
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
- Begin by cleaning all your chicken pieces well and patting them dry with paper towels (linisin at patuyuin ang manok). Gather and prepare all your ingredients before starting. Slice your onions thinly (hiwain ng manipis ang sibuyas), mince the garlic (dikdikin ang bawang), and cut all vegetables into uniform 2-inch pieces (hiwain ang mga gulay ng pantay-pantay, mga 2 pulgada ang haba).
- Heat your cooking oil in a large pot over medium heat (180°C/350°F). Once hot, fry your saba bananas until they turn golden brown, about 2-3 minutes per side (iprito ang saging na saba hanggang maging golden brown). Remove the bananas and set aside. In the same oil, fry your potato chunks until lightly browned (iprito ang patatas hanggang magkulay brown), about 5 minutes, then set aside.
- Lower the heat to medium (160°C/320°F) and in the same pot, sauté your minced garlic until fragrant (igisa ang bawang hanggang mabango), about 30 seconds. Add your sliced onions and cook until they become translucent (igisa ang sibuyas hanggang maging malinaw), about 2-3 minutes.
- Add your chicken pieces to the pot and brown them slightly on all sides (igisa ang manok hanggang magkulay brown), about 3-4 minutes per side. Pour in your fish sauce and let it cook for 2 minutes (ibuhos ang patis at lutuin ng 2 minuto).
- Add your tomato sauce and chicken broth to the pot (ibuhos ang sarsa ng kamatis at sabaw ng manok). Bring everything to a boil, then reduce the heat to low (140°C/285°F). Cover the pot and let it simmer until the chicken becomes tender and reaches an internal temperature of 75°C/165°F (pakuluan hanggang lumambot ang manok), about 20-25 minutes.
- Once the chicken is tender, add your potatoes and chorizo to the pot (ilagay ang patatas at chorizo). Cook for 5 minutes, then add your garbanzo beans and carrots (ilagay ang garbanzos at karot). Cook for another 3 minutes.
- Return your fried saba bananas to the pot (ibalik ang pritong saging). Add your cabbage and green beans (ilagay ang repolyo at sitaw), cooking for 2 minutes. Finally, add your pechay and cook just until the leaves wilt (ilagay ang pechay hanggang malanta lang ang dahon), about 1 minute.
- Taste your stew and season with salt and pepper as needed (timplahan ng asin at paminta). Let everything rest for 10 minutes before serving (palamiguhin ng 10 minuto bago ihain) to allow the flavors to blend together perfectly.
- Serve your pochero hot with steamed white rice (ihain ang pochero nang mainit kasama ang kanin). Place small dishes of patis on the table for those who want to add more saltiness to their portions (maglagay ng patis sa mesa para sa gustong dagdagan ang alat).
- For storage (para sa pag-iimbak), let the pochero cool completely before transferring to an airtight container. It will keep in the refrigerator for up to 4 days. When reheating (para sa muling paginit), warm it gently over medium heat (160°C/320°F) or in the microwave, making sure the chicken reaches 75°C/165°F for food safety. Add a little water or broth if the sauce becomes too thick.
- Remember that the vegetables should maintain some crispness, this is a sign of a well-cooked pochero. The chicken should be very tender but still holding its shape (malaman pero malambot ang manok), and the bananas should be soft but not mushy (malambot ang saging pero hindi sobrang lata).
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.
Chicken Pochero (Pocherong Manok)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.
