Chicken Pochero Recipe

This Chicken Pochero Recipe is a warm and hearty stew that everyone in the family will love.

What is Pochero?

Puchero is a type of stew originally from Spain, prepared in Yucatán, Mexico, Argentina, Paraguay, Uruguay, Perú, south of Brazil, the Philippines, and Spain, specifically the autonomous communities of Andalusia and the Canary Islands. The Spanish word “puchero” originally meant an earthenware pot, before being extended to mean any vessel, and then the dish cooked in it.
The dish is essentially equivalent to the cocido of Spain but lacking colorants (such as paprika), using local ingredients which vary from one region to another. In Spain chickpeas are widely used. Puchero, cocido, and the sancocho eaten in Colombia, Ecuador, Dominican Republic, Venezuela and Puerto Rico, are essentially similar dishes.
In Philippine cuisine, puchero (Spanish: Pochero; Tagalog: putsero) is a dish composed of beef chunks stewed with saba bananas (or plantains). The dish may also include potatoes or sweet potatoes, chorizos de Bilbao, bok choy, leeks, chickpeas, cabbage and tomato sauce. Other versions replace beef with chicken or pork.

https://en.wikipedia.org/wiki/Puchero

As you can see above, puchero is essentially a beef stew. But for this recipe, we will be using chicken as our main meat.

Filipino Cookbooks:

Recipe for Chicken Pochero:

Chicken Pochero Recipe

Recipe by Yummy FoodCourse: MainCuisine: FilipinoDifficulty: Medium

Servings

12

servings

Prep time

15

minutes

Cooking time

1

hour 

10

minutes

Total time

1

hour 

25

minutes

This Chicken Pochero Recipe is a warm and hearty stew that everyone in the family will love.

Ingredients

• 2 Tbsp oil

• 1 1/2 tsp garlic, chopped

• 1/3 cup onion, red, chopped

• 1 pc chicken, whole (approximately 1-1.3 kg), cut into quarters

• 1 1/2 Tbsp patis

• 1 pouch DEL MONTE Original Style Tomato Sauce (200g)

• 1 2/3 cup water

• 3/4 cup sweet potato/kamote, cut into quarters

• 1 2/3 cup banana, saba, cut diagonally

• 3/4 cup green beans, sliced into 2

• 1 1/2 can pork and beans (230g)

• 3/4 cup pechay Tagalog

Directions

• Heat oil. Sauté garlic and onion for 5 minutes.
• Slightly brown the chicken on all sides. Add patis, cook until dry.
• Add DEL MONTE Original Style Tomato Sauce and water. Cover and simmer for 20 minutes. Stir occasionally.
• Once chicken is cooked, add kamote and simmer over medium heat until kamote is tender.
• Add saba, green beans and pork and beans then simmer for 5 minutes.
• Add stalks of pechay, once cooked, add pechay leaves and turn off heat.

Notes

• This Chicken Pochero dish is an excellent source of vitamin A that helps improve vision and keeps the immune system healthy. It also has niacin that helps enzymes work properly in your body.
• Separate the stalks and leaves of the pechay. The stalks will cook longer than the leaves. Add the stalks first. When cooked, add the leaves and let the residual heat cook the leaves.

Other CHICKEN recipes may be found HERE.

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IMAGE AND RECIPE SOURCE: Life Gets Better