Pocherong Manok (Filipino-Style Chicken Pochero) - Delishably - Food and Drink
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Pocherong Manok (Filipino-Style Chicken Pochero)

As a child, Edwin's mom told him, "If you want to eat, you should cook it yourself." And that's exactly what he's been doing ever since.

Pocherong Manok (Filipino Chicken Stew)

Pocherong Manok (Filipino Chicken Stew)

What Is Pochero?

Pochero is a stew that's common in Spain and former Spanish colonies, such as the Philippines. Depending on the specific country, you will find many varieties of this dish.

In the Phillippines, pochero is just one of several popular types of stew; we also have mechado and afritada, for example. What makes this particular recipe different is that it contains a Filipino-style plantain called saba, aka cardaba banana. It's short and chubby, unlike Latin American plantains. This type of banana is incorporated into many Filipino dishes.

Cook Time

Prep timeCook timeReady inYields

15 min

35 min

50 min

3-4 servings

Ingredients

  • 1 cup tomato sauce
  • 1 pound chicken thighs or legs
  • 2 cups water
  • 1 large potato, cut into cubes
  • 1 saba banana, cut into 1-inch cubes
  • 3 cloves garlic, chopped
  • 1 chorizo de bilbao, sliced crosswise 1/2-inch thick; available at Asian stores
  • 1 (15.5-ounce) can garbanzo beans, drained
  • 2 cups cabbage, cut into 1-inch cubes
  • 1 onion, cut into 1-inch cubes
  • 1 tablespoon whole peppercorns
  • 2 tablespoons fish sauce
  • 1 tablespoon vegetable oil
  • Salt and pepper to taste
Saba bananas, aka cardaba banana

Saba bananas, aka cardaba banana

Instructions

  1. Simmer the chicken in a pot of water and tomato sauce over medium heat for 15 to 20 minutes until tender. Reserve the sauce for the next step.
  2. Remove the chicken and set aside. Add the potatoes and the saba bananas into the pot and boil them in the sauce for about 5 minutes. Then set the potatoes and bananas aside.
  3. In a skillet, heat oil over medium heat and saute the garlic, onions, garbanzo beans, chicken, and chorizos for about 5 minutes, until the chicken is brown.
  4. Place the sauteed items back into the pot containing the sauce. Add the fish sauce, peppercorns, potatoes, cabbage, and saba bananas. Bring to a boil uncovered, then lower the heat. Simmer for 5 minutes.
  5. Add salt and pepper to suit your taste. Serve hot with steamed rice.

Variations

  • Use canned chicken broth but omit the fish sauce (unless the canned broth is unsalted, in which case you'll need to add the fish sauce).
  • Rather than using chicken, you can use pork or beef.
  • Add other vegetables, such as green beans, carrots, tomatoes, or corn.
  • In place of saba bananas, substitute Latin American plantains.
  • Instead of cabbage, use bok choy or any other green leafy vegetable.
  • If you can't find chorizo de bilbao (a Spanish sausage that has a very different flavor from the Mexican chorizo), you can substitute any type of sausage.
  • Use soy sauce instead of fish sauce.

Spanish Chorizos