Chicken Pochero is the perfect Sunday lunch! Loaded with vegetables, beans, smoked sausage, and flavorful tomato broth, this Filipino stew is delicious and filling.
Soups are one of my favorite things to make. Nothing warms up the belly and comforts the soul, in my opinion, than a hearty bowl of soup. These one-pot meals are easy to pot together yet delicious and filling in their simplicity.
Along with the delicious array of tinola, nilaga. sinigang, and bulalo, chicken pochero is another of the piping hot dishes we enjoy at home even in warmer weather and especially during chilly winters.
What is puchero
Puchero or Putsero, which means “stewpot”, was brought to our shores by centuries-long Spanish colonization and adapted over the years to suit our local ingredients.
This peasant stew is composed of cuts of beef, chicken, pork or fish cooked in tomato sauce along with fresh produce such as potatoes, saba bananas, chickpeas, cabbage, pechay, and green beans, and cured meats such as Chorizo de bilbao or ham.
- Although you can use boneless chicken meat if you like, I suggest bone-in for extra depth of flavor.
- For variety, swap the potatoes with sweet potatoes or the carrots with turnips.
- Along with pechay and cabbage, other vegetables such as leeks, bok choy, and celery are also great additions.
- Garbanzo beans are the traditional legume used in the stew but other regional versions use canned pork and beans.
- Saba bananas lend a touch of sweetness that works really with the savory notes of the dish. Choose ripe but firm bananas and briefly pan-fry to help maintain shape.
- Chorizo de bilbao adds a smoky flavor; feel free to substitute bacon or ham.
How to serve
- Pocherong Manok is traditionally served as a Sunday lunch or on special occasions for the whole family to gather around. It’s enjoyed as a hearty and satisfying meal with steamed rice.
- Stored in resealable bags or airtight containers, the stew will keep in the refrigerator for up to three days or in the freezer for up 2 months..
- To reheat, place in a saucepan over medium heat and heat until internal temperature reads 165 F.