pocherong manok

Make Sunday lunch extra special with Chicken Pochero! Chockful of potatoes, saba bananas, chorizo, and vegetables, this classic Filipino stew is hearty, tasty and sure to be a family favorite!

Chicken Pochero

canola oil

saba bananas, peeled and halved

potatoes,

onion,

garlic,

chicken,

fish sauce

tomato sauce

water

chorizo de bilbao,

garbanzo beans

green beans, ends trimmed

napa cabbage, end

pechay, ends trimmed and leaves separated

salt and pepper

Pan-fry bananas

In a pot over medium heat, heat oil. Add bananas and fry until lightly browned. Remove from pan and drain on paper towels.

Brown potatoes

Add potatoes and fry until lightly browned. Remove from pan and drain on paper towels.

Saute

Remove excess oil except for about 2 tablespoons. Add onions and garlic and cook until softened.

Brown chicken

Add chicken and cook, stirring occasionally, until lightly browned and juices run clear.

Add fish sauce

Add fish sauce and cook for another 1 to 2 minutes.

Add tomato sauce and water and cook

Add tomato sauce and water and bring to a boil, skimming any scum that accumulates on top.

Simmer

Lower heat, cover, and cook for about 15 to 20 minutes or until chicken is cooked.

Cook potatoes

Add sausage, beans, and bananas

Add chorizo de bilbao, garbanzo beans, and bananas. Cook until heated through.

Add vegetables

Add green beans and napa cabbage and cook for another 2 to 3 minutes.

Add pechay

Add pechay and cook for about 1 minute or until vegetables are tender yet crisp. Serve hot.

Season

https://www.youtube.com/watch?v=SEHzW6SqENQ

Chicken Pochero is the perfect Sunday lunch! Loaded with vegetables, beans, smoked sausage, and flavorful tomato broth, it's hearty and tasty! 

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How to Make Pocherong Manok

✅Ingredients

1/4 cup canola oil
3 saba bananas, peeled and halved
2 medium potatoes, peeled and quartered
1 onion, peeled and thinly sliced
2 cloves garlic, peeled and minced
3 pounds chicken, cut into serving parts
1 tablespoon fish sauce
1 cup tomato sauce
3 cups water
2 chorizo de bilbao, cut into 1-inch thick pieces
1 cup garbanzo beans
8 to 10 pieces green beans, ends trimmed
1/2 napa cabbage, end trimmed and leaves halved
1 bunch pechay, ends trimmed and leaves separated
salt and pepper to taste

✅Instructions

In a pot over medium heat, heat oil. Add bananas and fry until lightly browned. Remove from pan and drain on paper towels. 

Add potatoes and fry until lightly browned. Remove from pan and drain on paper towels.

Remove excess oil except for about 2 tablespoons. Add onions and garlic and cook until softened. 

Add chicken and cook, stirring occasionally, until lightly browned and juices run clear. 

Add fish sauce and cook for another 2 to 3 minutes.

Add tomato sauce and water and bring to a boil, skimming any scum that accumulates on top. 

Lower heat, cover and simmer until chicken is cooked. Season with salt and pepper to taste.

Add potatoes and cook until almost tender. 

Add chorizo de bilbao, garbanzo beans and bananas. Cook for about 4 to 5 minutes or until heated through. 

Add green beans and napa cabbage and cook for another 2 to 3 minutes. 

Add pechay and cook for about 1 minute or until vegetables are tender yet crisp. Serve hot.

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Chicken Pochero

The most viewed pocherong manok recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine