Chicken Pochero—a hearty, comforting Filipino stew that brings together a delightful medley of chicken, vegetables, and often, a touch of sweetness from saba bananas and a vibrant pop of color from chorizos de Bilbao. It’s a dish that embodies the Filipino love for rich, flavorful broths and generous servings, perfect for a family meal on a cool evening or a special Sunday lunch.
Forget thin, watery stews; Pochero offers a substantial, satisfying experience that nourishes both body and soul. For many, chicken pochero evokes warmth, home, and the satisfying taste of a well-loved classic. Today, we’re going to dive into the savory depths of this traditional Filipino stew, making it accessible for your own kitchen.
My earliest memories of chicken pochero involve large, simmering pots on my Lola’s stove, the aroma of tomatoes and chicken filling the entire house. She always insisted on including a variety of vegetables, making it a truly wholesome meal. It taught me that a stew can be both rich in flavor and packed with healthy goodness. In addition, the beauty of homemade chicken pochero lies in its versatility; you can adapt the vegetables to your liking, making it a flexible addition to your cooking repertoire.
The Flavorful Broth: What Makes Chicken Pochero Unique
The distinctive character of chicken pochero comes from its rich, tomato-based broth, often subtly sweetened and deeply savory. A good *sofrito* of garlic, onions, and tomatoes forms the aromatic foundation, infusing the broth with a hearty base. Meanwhile, the chicken, typically bone-in pieces, contributes a deep, savory flavor as it simmers. What truly sets Pochero apart, however, are the unique additions: the natural sweetness and slightly starchy texture of *saba* bananas (cooking bananas), the bright red hue and savory punch of sliced *chorizos de Bilbao* (a type of Spanish-Filipino sausage), and a colorful assortment of vegetables like cabbage, bok choy, potatoes, and sometimes chickpeas. This blend creates a complex flavor profile that is both comforting and exciting. Furthermore, the broth is thick and rich, perfect for spooning over steamed white rice.
For home cooks, sourcing *saba* bananas can sometimes be a challenge outside the Philippines, but regular plantains or even firm cooking bananas can make a suitable substitute. The *chorizos de Bilbao* add a specific savory, slightly smoky note that truly elevates the dish, so try not to omit them if possible. Additionally, the generous inclusion of various vegetables makes chicken pochero a complete meal in one pot, offering a balanced and nutritious option. The patience in allowing the flavors to meld during simmering is key to a truly outstanding result.
Building Layers of Comfort: Tips for a Great Pochero
Achieving a truly flavorful and satisfying chicken pochero involves careful layering of ingredients. Start by browning your chicken pieces well before adding any liquids. This searing step adds a crucial layer of savory depth to the broth. Don’t overcrowd the pot when browning; work in batches if necessary to ensure a good sear, not just steaming. Subsequently, after removing the chicken, build your sofrito in the same pot, scraping up all those delicious browned bits, which will infuse your sauce with extra flavor.
When adding the liquids and the tomatoes, ensure they are well incorporated before bringing to a simmer. The *chorizos de Bilbao* are usually added to the pot to render some of their flavorful fat before the chicken, contributing to the overall richness. For home cooks, the order of adding vegetables matters; add harder vegetables like potatoes first, allowing them more time to cook, followed by quicker-cooking ones like cabbage and bok choy towards the end to retain their texture and freshness. Finally, a gentle simmer is key to tender chicken and perfectly cooked vegetables, allowing all the flavors to meld beautifully into that comforting, savory broth of your homemade chicken pochero.
Homemade Chicken Pochero: A Hearty Filipino Feast
Ready to create a pot of this delightful and comforting Filipino stew? This recipe for homemade chicken pochero is designed to be straightforward, allowing you to bring the flavors of a Filipino home meal to your own table. Get ready for a truly satisfying and flavorful experience!
Ingredients
2 tablespoons cooking oil
1 whole chicken, cut into serving pieces (about 2-2.5 pounds)
2 chorizos de Bilbao (Spanish-Filipino sausages), sliced diagonally
1 large onion, chopped
4 cloves garlic, minced
1 (8-ounce) can tomato sauce
4 cups chicken broth or water
2 medium potatoes, peeled and quartered
2 medium saba bananas (or plantains), peeled and sliced diagonally (about 1-inch thick)
1/2 head green cabbage, cut into wedges
1 bundle bok choy or pechay, separated
1 (15-ounce) can chickpeas (garbanzos), drained and rinsed
Salt and freshly ground black pepper to taste
Steamed white rice, for serving
Steps
1. Prepare and sear the chicken: Pat the chicken pieces dry with paper towels. Season generously with salt and black pepper. Heat the cooking oil in a large pot or Dutch oven over medium-high heat. Add the sliced chorizos de Bilbao and cook until slightly browned and some fat is rendered, about 2-3 minutes. Remove the chorizos from the pot and set aside. In the same pot, add the chicken pieces and sear them until golden brown on all sides. Work in batches if necessary to avoid overcrowding. Remove the seared chicken from the pot and set aside.
2. Build the sofrito: Reduce the heat to medium. Add the chopped onion to the pot and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant, being careful not to burn it. Stir in the tomato sauce and cook for 2-3 minutes, stirring constantly, allowing the flavors to deepen. This forms the base for your rich homemade chicken pochero.
3. Simmer the chicken and initial vegetables: Return the seared chicken to the pot. Pour in the chicken broth or water. Bring the mixture to a simmer. Add the quartered potatoes and the sliced saba bananas (or plantains). Cover the pot and let it simmer for 20-25 minutes, or until the chicken is tender and the potatoes are almost cooked through. Stir occasionally to prevent sticking.
4. Add remaining ingredients: Add the chickpeas and the seared chorizos de Bilbao to the pot. Continue to simmer for another 5-7 minutes, allowing the flavors to meld. Finally, add the cabbage wedges and bok choy (or pechay). Cook for just 3-5 minutes more, or until the leafy vegetables are tender-crisp. You want them to be cooked but still have a slight bite.
5. Season and serve: Taste the chicken pochero and adjust seasoning with salt and freshly ground black pepper as needed. The broth should be rich and flavorful. Serve hot, with generous portions of chicken, vegetables, and ample broth, alongside steamed white rice. This is a complete and satisfying meal perfect for any family gathering. Enjoy your heartwarming taste of the Philippines!
Chicken pochero is truly a testament to the comforting and rich flavors of Filipino home cooking. Its combination of savory meats, tender vegetables, and that unique sweet-savory broth makes it an unforgettable dish that nourishes the soul. I hope you find as much joy in preparing and savoring this traditional stew as I do. It’s a taste of Filipino warmth, right in your kitchen.
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