Chicken Pochero
A hearty chicken stew with tomato broth, saba bananas, chickpeas and vegetables.
Ingredients
Measure and prepare everything before you begin cooking.
- 1 kg bone-in chicken thighs and drumsticks
- 2 tbsp neutral cooking oil
- 1 medium onion, diced
- 4 garlic cloves, minced
- 300 g potatoes, cut into 3 cm pieces
- 2 ripe but firm saba bananas, peeled and cut into thick pieces
- 250 ml plain tomato passata
- 600 ml water or unsalted chicken stock, plus extra as needed
- 1 tbsp fish sauce, plus extra to taste
- 150 g cooked chickpeas, drained
- 120 g green beans, trimmed and halved
- 200 g cabbage, cut into large pieces
- 100 g pechay or bok choy, washed and separated
- ¼ tsp ground black pepper
- Fine salt, only if needed
Instructions
- 1
Measure the ingredients and keep raw chicken separate from the vegetables. Pat the chicken dry without washing it. Choose firm saba so the pieces hold together during simmering.
- 2
Heat the oil in a wide heavy pot over medium heat. Lightly brown the banana pieces on two sides for 2–3 minutes and remove to a plate. Add the onion to the same pot and soften for 3 minutes, then stir in garlic for 30 seconds.
- 3
Add chicken and turn for about 6–8 minutes to lightly colour the surface. Stir in fish sauce, passata, water or stock and pepper. Bring to a gentle simmer, skim excess foam, cover and cook for 20 minutes, turning the chicken once.
- 4
Add potatoes and simmer for another 12–15 minutes. Keep the broth loose, topping up with hot water if needed. Chicken must reach 75°C in its thickest part, away from the bone; continue cooking if necessary. Potatoes should yield to a fork.
- 5
Stir in chickpeas, banana pieces and green beans. Simmer for 4–5 minutes, then add cabbage for about 3 minutes. Add pechay last and cook for 1–2 minutes until just wilted. Handle the bananas gently.
Cooking-stage illustration; use the measured ingredients and timing below. - 6
Taste the broth and add a little fish sauce or salt only if needed. Rest off the heat for 3 minutes and serve with rice. The broth should be savoury and tomato-rich with a gentle sweetness from the saba.
About Chicken Pochero
Chicken pochero brings savoury tomato broth and the mild sweetness of saba into one generous pot. This home version leaves out cured sausage and uses chickpeas, chicken and vegetables for a straightforward family meal. It is different from the beef-based Cebuano pochero already in our collection.
Ingredient swaps wherever you cook
- Saba: use ripe but firm cooking plantain. Ordinary dessert bananas soften faster and give a different texture.
- Pechay: bok choy is a useful substitute in many countries; add leafy pieces near the end.
- Passata: use plain crushed tomatoes; check for added salt. Chickpeas are also sold as garbanzo beans.
- Fish sauce: a little soy sauce can season the broth differently; taste before adding more.
How to know it is ready
- Chicken reaches 75°C away from the bone and potatoes are fork-tender.
- Bananas stay in recognisable pieces rather than dissolving.
- Broth remains spoonable and vegetables keep some colour.
Common mistakes and fixes
- Watery flavour: simmer uncovered briefly before adding the greens.
- Broken saba: use firm fruit and stir gently.
- Overcooked leaves: add pechay last.
Family and regional variations
- Add sliced fully cooked smoked sausage with the chickpeas if desired.
- Replace some potato with sweet potato, checking tenderness earlier.
- Offer chilli separately for diners who enjoy heat.
Storage and reheating
Divide leftovers into shallow containers and refrigerate within 2 hours. Use within 3 days or freeze for up to 2 months; greens and saba will soften after freezing. Reheat until steaming hot throughout, ideally 75°C, and only reheat the portion needed.
What to serve with it
Serves 4–6 with steamed rice. Offer extra fish sauce separately rather than heavily salting the whole pot.
Chicken Pochero FAQs
Is this the same as Cebuano pochero?
No. This is a tomato-based chicken version with saba and chickpeas. Our separate Cebuano Pochero recipe is a beef-broth dish.
Can I omit the saba?
Yes, but the characteristic gentle sweetness will be missing. Add a little more potato rather than replacing it with sugar.
Cooking guidance: Follow current food-safety advice and the instructions for your equipment.
