Responsive Menu
Add more content here...

Poor chicken » Simple and Healthy Recipe! ✅

Pochero chicken is the perfect Sunday lunch! This Filipino Stew is packed with vegetables, beans, smoked sausage, and flavorful tomato broth for a delicious and filling meal!

little chicken

Soups are one of my favorite things to make. Nothing warms the belly and comforts the soul, in my opinion, from a good bowl of soup. These one pot meals are easy to prepare yet delicious and packed with simplicity.

Along with the delicious range of tinola, nilaga. sinigang and bulalo, pochero di pollo is another of the hot dishes that we enjoy at home, even in the hottest season, and especially during the cold winters.

what is pout

pout or whorehousemeaning “stew pot,” it was brought to our shores by centuries-old Spanish colonization and adapted over the years to suit our local ingredients.

This peasant stew is made up of cuts of beef, chicken, pork or fish cooked in tomato sauce together with fresh products such as potatoes, saba bananas, chickpeas, cabbage, peaches and green beans and sausages such as Chorizo ​​​​from Bilbao or ham for add a smoky flavor.

cooking tips

  • While you can use boneless chicken meat if you like, I suggest using the bone for more depth of flavor.
  • You can swap the potatoes for sweet potatoes or the carrots for turnips for a change.
  • Along with pechay and kale, other greens like leeks, bok choy, and celery are also great additions.
  • Chickpeas are the traditional legume used in the stew, but other regional versions use canned pork and beans.
  • Saba bananas add a touch of sweetness that goes well with the savory notes of the dish. Choose ripe but firm bananas and sauté them briefly to keep their shape.
  • Bilbao chorizo ​​adds a smoky flavor; feel free to substitute bacon or ham.

How to serve and store

  • Pocherong Manok is traditionally served as a Sunday brunch or on special occasions for the whole family. It is enjoyed as a hearty and satisfying meal with steamed rice.
  • Stored in resealable bags or airtight containers, the stew can be stored in the refrigerator for up to three days or in the freezer for up to 2 months.
  • Reheat in microwave at 2-3 minute intervals or in saucepan over medium heat until core temperature is 165 F.

You did this? Be sure to leave a comment below and tag me @kawalingpinoy on Facebook and Instagram!

Make Sunday lunch special with Pollo Pochero! Packed with potatoes, saba plantains, chorizo, and greens, this classic Filipino stew is hearty, flavorful, and definitely a family favorite.

Preparation time 15 min

Cooking time: 40 minutes

Total time: 55 minutes

Course: main appetizer

6 servings

  • 1/4 cup canola oil
  • 3 saba bananas, peeled and halved
  • 2 medium potatoes, peeled and cut into quarters
  • 1 onion, peeled and thinly sliced
  • 2 garlic cloves, peeled and minced
  • 3 pounds chicken, cut into portions
  • 1 tablespoon fish sauce
  • 1 cup tomato sauce
  • 3 cups of water
  • 2 chorizo ​​de bilbao, cut into 1-inch-thick pieces
  • 1 cup of chickpeas
  • 12 pieces of green beans, ends cut off
  • 1/2 napa cabbage, end trimmed and leaves halved
  • 1 bunch of pechay cut the ends and the leaves separated
  • Salt and pepper to taste
  • In a saucepan over medium heat, heat the oil. Add the plantains and fry until golden brown. Remove from the pan and drain on absorbent paper.

  • Add the potatoes and fry until golden brown. Remove from the pan and drain on absorbent paper.

  • Remove excess oil except about 2 tablespoons. Add the onions and garlic and cook until soft.

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

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

  • Add the tomato sauce and water and bring to a boil, skimming off any foam that builds up on top.

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

  • Add the potatoes and cook until tender.

  • Add the Bilbao chorizo, chick peas and plantains. Cook until hot.

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

  • Add brisket and cook about 1 minute or until vegetables are crisp-tender. Serve hot.

  • Season with salt and pepper to taste.

Saba bananas add a touch of sweetness that goes well with the savory notes of the dish. Choose ripe but firm bananas and sauté them briefly to keep their shape

Calories: 853 kcal, Carbohydrates: 54 g, Protein: 52 g, Fat: 50 g, Saturated Fat: 14 g, Cholesterol: 157 mg, Sodium: 1474 mg, Potassium: 1999 mg, Fiber: 14 g, Sugar: 20 g , Vitamin A: 8540 IU, Vitamin C: 128 mg, Calcium: 348 mg, Iron: 10 mg

“This website provides approximate nutritional information for convenience and courtesy only. Nutrition data is collected primarily from the USDA Food Composition Database, if available, or other online calculators.”

Article Tags:
· · · ·
Article Categories:

Leave a Reply

Your email address will not be published. Required fields are marked *