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 servings
Cuisine: filipino
Ingredients: 900 g chicken thigh bone-in, skin-on, cut into serving pieces; 2 tbsp cooking oil; 1 pcs yellow onion chopped; 4 clove garlic minced; 1 cup tomato sauce; 3 cup chicken broth; 2 tbsp fish sauce; 0.5 tsp salt; 0.25 tsp black pepper ground; 2 pcs potato peeled and quartered; 2 pcs carrot peeled and sliced into rounds; 2 pcs saba banana peeled and halved crosswise; 1 pcs bok choy trimmed and separated; 1 cup 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.

An original recipe by Forkin

Total time: 1 hr 15 min
Serves: 4
Difficulty: Medium
Per serving: 734 kcal

Allergen information: may contain fish and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

900 gchicken thigh, bone-in, skin-on, cut into serving pieces
2 tbspcooking oil
1 pcsyellow onion, chopped
4 clovegarlic, minced
1 cuptomato sauce
3 cupchicken broth
2 tbspfish sauce
0.5 tspsalt
0.25 tspblack pepper, ground
2 pcspotato, peeled and quartered
2 pcscarrot, peeled and sliced into rounds
2 pcssaba banana, peeled and halved crosswise
1 pcsbok choy, trimmed and separated
1 cupgreen bean, trimmed

Equipment

large pot · dutch oven · knife · cutting board

The method

Step by step

1
Season the chicken pieces generously with salt and pepper.
About 5 min
2
Heat the cooking oil in a large pot or Dutch oven over medium-high heat.
About 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.
About 10 min
Cook’s 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.
About 4 min
5
Add the minced garlic and cook for another minute until fragrant.
About 1 min
Cook’s 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.
About 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.
About 25 min
8
Add the quartered potatoes and sliced carrots to the pot. Continue to simmer, covered, for another 10 minutes.
About 10 min
9
Stir in the saba bananas and green beans. Cook for 5-7 minutes, or until the vegetables are tender.
About 7 min
Cook’s 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.
About 3 min
Cook’s note: Do not overcook the bok choy to keep it slightly crisp.
11
Taste and adjust seasoning with additional salt and pepper if needed.
About 1 min
12
Serve the chicken pochero hot, ideally with steamed white rice.

Per serving

Nutrition

70%Score

Calories: 734.1kcal
Protein: 65.7g
Carbs: 41.8g
Fat: 33.2g
Fibre: 6.4g
Sugar: 9.6g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover pochero in an airtight container in the refrigerator.

Reheating

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