Filipino Chicken Pochero Recipe with bananas & pechay (bok choy)

                by Joost Nusselder | Updated:  August 26, 2020
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Good Day Fellow Food Lovers, Thanks for visiting my blog again.

I just want to share this easy to prepare Filipino Style Chicken Pochero Recipe, one of the country’s popular recipe aside from Adobo and other well-known recipes from the Philippines (Name it All).

This Chicken Pochero is commonly served on special occasions like Christmas, New Year’s Eve and other Family Gatherings / Reunions.

Philippine cuisine has a lot of broth-based and tomato-based soups such as Tinola, Nilaga (Nilagang Baka Recipe), and Adobo (sometimes) which is sort of unusual for a very hot country as you would expect that Filipinos would want something dry with a refreshing drink on the side.

But no, we have variants of the same recipe and another one of these recipes is our version of the Spanish “puchero.”
Chicken Pochero Recipe

Preparing Chicken Pochero

The Filipinos have definitely created their own version with our pochero.

It can be said that our pochero is flexible in that we can either use chicken, pork , or beef as the main ingredient together with the other vegetables. In this version though, we will be setting our eyes on the chicken pochero recipe.
Chicken Pochero ingredients
The Chicken Pochero recipe is not at all different from the original pork pochero since it still uses the saging na saba, pechay, cabbage, tomato sauce, chickpeas, chorizo de bilbao and made brothy by chicken broth.

This dish, with the kind of ingredients that it has, can either be a simple viand served to a family lunch or dinner or it can also be a mainstay in a fiesta or celebration because of its thick texture which is always perfect to partner with rice with soda or juice on the side.

Again depending on personal preference, this particular chicken pochero recipe can take many forms, one can skip the chorizo de bilbao and use some other sausages instead, replace the chickpeas with green peas or change the saging na saba to sweet potatoes if one is still looking for sweetness.

Chicken Pochero Recipe and Preparations in Picture

Chicken Pochero Recipe

Filipino style chicken pochero recipe

Joost Nusselder
The Chicken Pochero recipe is not at all different from the original pork pochero since it still uses the saging na saba, pechay, cabbage, tomato sauce, chickpeas, chorizo de bilbao and made brothy by chicken broth.
0 from 0 votes
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Main Course
Cuisine Filipino
Servings 7 people
Calories 370 kcal


  • 1 kg dressed chicken
  • 1 pack tomato sauce
  • ½ cabbage
  • Pechay
  • 100 gr Baguio beans or sitaw
  • 5 bananas (saba variety)
  • 2 medium potatoes (medium sliced)
  • 1 medium onion sliced
  • ½ head Garlic Crushed
  • 1 chicken cube (Bouillon cube)
  • Catsup
  • Cooking Oil
  • Salt and Pepper


  • Heat oil in a frying pan and stir-fry the potato and banana until golden brown then set aside.
  • Sauté the garlic, onion, and tomato
  • Add the Chicken and cook for 5 minutes
  • Add the tomato sauce and mix well
  • Add the water and chicken cube then simmer until the chicken meat is tender
  • Add the fried banana, and potato and simmer for 5 minutes
  • Add the cabbage and simmer for 3 minutes
  • Add the pechay then turn off the heat.
  • Cover the pot for 3 minutes to cook the pechay.
  • Serve hot with steamed rice.


Calories: 370kcal
Keyword Banana, Chicken, Pochero
Tried this recipe?Let us know how it was!

Fried banana and potatoes in a wok
Chicken Pochero cooking in a wok
Chicken Pechay and banana in a wok pan
The Chicken Pochero is best eaten as comfort food with its mixture of broth and sauce, best partnered with warm, steamed rice to soak up both broth and sauce.

This is also a hit during the rainy season.

Don’t forget to share this wonderful recipe with your friends and relatives.

Also check out this Filipino version of chicken a la king that’s a great recipe.

Joost Nusselder, the founder of Bite My Bun is a content marketer, dad and loves trying out new food with Japanese food at the heart of his passion, and together with his team he's been creating in-depth blog articles since 2016 to help loyal readers with recipes and cooking tips.