Filipino style chicken pochero recipe
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.
Servings 7 people
- 1 kg dressed chicken
- 1 pack tomato sauce
- ½ cabbage
- 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)
- 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.