Main CourseDinner

Filipino Chicken Pochero

Name: Filipino Chicken Pochero
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 4 portioner
Cuisine: filipino
Ingredients: 900 g chicken thigh bone-in, skin-on, cut into serving pieces; 2 spsk. cooking oil; 1 stk. yellow onion chopped; 4 fed garlic minced; 1 kop tomato sauce; 3 kop chicken broth; 2 spsk. fish sauce; 0,5 tsk. salt; 0,25 tsk. black pepper ground; 2 stk. potato peeled and quartered; 2 stk. carrot peeled and sliced into rounds; 2 stk. saba banana peeled and halved crosswise; 1 stk. bok choy trimmed and separated; 1 kop green bean trimmed

This comforting Filipino chicken pochero features tender chicken and an assortment of vegetables simmered in a rich tomato-based broth. It's a hearty and flavorful stew, perfect for a family meal served with steamed rice.

En original opskrift af Forkin

Tid i alt: 1 t. 15 min.
Portioner: 4
Sværhedsgrad: Mellem
Pr. portion: 734 kcal

Allergenoplysninger: kan indeholde fisk og sojabønner. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

900 gchicken thigh, bone-in, skin-on, cut into serving pieces
2 spsk.cooking oil
1 stk.yellow onion, chopped
4 fedgarlic, minced
1 koptomato sauce
3 kopchicken broth
2 spsk.fish sauce
0,5 tsk.salt
0,25 tsk.black pepper, ground
2 stk.potato, peeled and quartered
2 stk.carrot, peeled and sliced into rounds
2 stk.saba banana, peeled and halved crosswise
1 stk.bok choy, trimmed and separated
1 kopgreen bean, trimmed

Udstyr

large pot · dutch oven · knife · cutting board

Fremgangsmåde

Trin for trin

1
Season the chicken pieces generously with salt and pepper.
Ca. 5 min.
2
Heat the cooking oil in a large pot or Dutch oven over medium-high heat.
Ca. 1 min.
3
Sear the chicken pieces until golden brown on all sides, working in batches if necessary, then remove them from the pot and set aside.
Ca. 10 min.
Kokkens note: Do not overcrowd the pot to ensure good browning.
4
In the same pot, add the chopped onion and cook until softened, about 3-5 minutes.
Ca. 4 min.
5
Add the minced garlic and cook for another minute until fragrant.
Ca. 1 min.
Kokkens note: Be careful not to burn the garlic, as it can turn bitter.
6
Pour in the tomato sauce, chicken broth, and fish sauce. Stir to combine.
Ca. 2 min.
7
Return the seared chicken to the pot. Bring the mixture to a boil, then reduce the heat to a simmer, cover, and cook for 20 minutes.
Ca. 25 min.
8
Add the quartered potatoes and sliced carrots to the pot. Continue to simmer, covered, for another 10 minutes.
Ca. 10 min.
9
Stir in the saba bananas and green beans. Cook for 5-7 minutes, or until the vegetables are tender.
Ca. 7 min.
Kokkens note: Saba bananas add a unique sweetness to the dish. If unavailable, plantains can be a substitute.
10
Finally, add the bok choy and cook for 2-3 minutes until just wilted.
Ca. 3 min.
Kokkens note: Do not overcook the bok choy to keep it slightly crisp.
11
Taste and adjust seasoning with additional salt and pepper if needed.
Ca. 1 min.
12
Serve the chicken pochero hot, ideally with steamed white rice.

Pr. portion

Næringsindhold

70%Score

Kalorier: 734,1kcal
Protein: 65,7g
Kulhydrat: 41,8g
Fedt: 33,2g
Kostfibre: 6,4g
Sukker: 9,6g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

Store leftover pochero in an airtight container in the refrigerator.

Genopvarmning

Reheat on the stovetop over medium heat, stirring occasionally, or in the microwave until thoroughly hot.