Beating the Rainy Day Blues: Easy Chicken Pochero (Pocherong Manok) Recipe
Chicken pochero is an eye-catching dish that always manages to be the star of the dining table. Locally called pocherong manok, this dish is basically tomato sauce stew with vegetables like cabbage, Baguio beans, and pechay. Safe to say, it is a healthier version of the original pork pochero recipe. After all, it is a known fact that chicken meat is a better alternative to pork.
If you’ve already mastered the art of cooking chicken adobo, then cooking this dish will be a walk in the park. The perfect harmony between the different vegetables and meat boiling in a hot stew makes it chicken pochero an ideal dish for the rainy weather. There’s nothing more calming and relaxing than sipping a bowl of hot soup as you stare into the pouring rain outside. So strap on your apron and learn the easy steps to making chicken pochero below.
Steps to Making the Mouthwatering Chicken Pochero
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You will need the following:
- 1/2 piece cabbage cut into quarters
- 2 lbs chicken, cut into serving pieces
- 1 bunch pechay
- 1 piece onion sliced
- 1 bundle of long green beans with the ends trimmed
- 1 potato sliced into cubes
- 2 large saba banana sliced into pieces
- 3 pieces of chorizo, thinly sliced
- 2 tsp fish sauce (patis)
- 1 tsp garlic
- 1 cup garbanzos
- 1 small can of tomato sauce
- Salt and pepper to taste
How to make your own chicken pochero:
1. Cut the chicken into serving sizes and set aside.
2. Heat the oil in the pot and fry the saba banana until it turns golden brown. Set aside.
3. Sauté the garlic, onion, and tomato.
4. Add the chicken into the mix and cook for another 5 minutes.
5. Mix in 2 teaspoons of fish sauce, tomato sauce, and pepper.
6. Add the water and allow the mix to simmer until meat is tender.
7. Add the fried chorizo, fried banana, potato, and garbanzos. Let the mix simmer for another 7 minutes.
8. Add the cabbage and long beans and simmer for another 5 minutes.
9. Finally, add the pechay and turn off the heat. Cover your stew for 5 minutes to cook pechay.
10. Don’t forget to serve hot and enjoy!
