Chicken Pochero



A Filipino dish majorly influenced by the many races that’s been ‘in and out’ of our archipelago like the Malays and Spaniards, pochero has been enjoying immense accolades from big foodies like me. The salty and sweet blend (from the saba ) gives the dish an interesting dimension.

Interestingly, the original pochero is actually a merry combination of beef, pork and chicken, but since we try to avert the last two for health reasons, I decided to make this chicken pochero.

But the real kick in this dish happens when you start eating this mean dish with the eggplant-squash siding. I promise you, baby, once you’ve tasted this siding, pochero will never be the same again without it. PROMISE!


Chicken Pochero

3 whole chicken breasts, chopped

3 pcs chorizo de bilbao, sliced

3 pcs saba, sliced

4 medium-sized potatoes, wedged or quartered

4 pcs tagalog pechay, leaves separated from the stem

10 pcs string beans, trimmed

1 small pack tomato sauce

4 cloves of garlic, minced

1 large onion, chopped

1 tomato, sliced

2 tbsp patis or fish sauce

canola oil

2 cups water

salt and pepper to taste

1. Season chicken with salt and pepper. In a pan, saute garlic, tomato and onion. Sear in the chicken. Mix in fish sauce. Add water. Midway into cooking, throw in the potatoes and saba. Cook until tender.

2. Mix in chorizos. Bring down to a simmer.

3. Put in tomato sauce.

4. Add pechay and string beans. Serve with the siding.


Eggplant-Squash siding

3 medium-sized eggplant, peeled

quartered squash, peeled and seeded

3 cloves of garlic, finely minced

2 tbsp white vinegar

salt and pepper to taste

1. Boil eggplant and squash. Once tender, remove from the pan and mash and mix together. Put garlic and vinegar. Season with salt and pepper. Serve with the pochero.


5 responses »

  1. I miss pochero, but I have not tried using the banana plantain here that supposedly tastes and has the consistency of saba (It looks different!).
    that eggplant-squash sidekick sounds intriguing!

  2. hi, manang! yeah, it’s not the same without the ‘real’ saba. please try the siding, i guarantee you it’s something else!

  3. Share ko lang, there’s really no substitute for saba when cooking pochero. Two nights ago i planned on cooking pork pochero. Nung nasa grocery na ako, walang saba! I thought me essence of banana sa bahay and i will just put sugar, makukuha din yung lasa ng pochero. Pero mali. Hehe. Parang naging dessert-y yung niluto kong pochero. Parang banana pie na hinalo sa nilagang baboy haha. Pero i guess ganun talaga sa pagluluto, try and try lang hehe. Happy cooking!

  4. Pingback: Beef Pochero (SLP#4) « On My Palette

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