Want the luxurious red sauce in the dish, plus the delicious combination of meat and vegetables? Then Puchero is one of the answers. Puchero or Pochero is a Spanish word for the stewpot, which means to cook in a pot. This dish is trendy in Spanish-influenced countries like the Philippines and South America.
The Philippines inherited Pochero from the Spaniards like the Menudo, Afritada, and Caldereta. Recipes like this are often served on different kinds of occasions in the Philippines but can be cooked for simple family dinner or have something to serve with guests at home.
Pochero can be cooked with either beef, pork, or chicken meat and has many different ways of cooking, so you can choose which is most suitable for you and enjoy recipes like this at the convenience of your very own home. We will discuss later all about that, but today let us focus on Pocherong Manok.
What Is Best Pocherong Manok (Chicken Pochero Recipe)
Chicken Pochero is a version of pochero but uses chicken meat. The chicken meat is cooked or stewed in a pot with tomato sauce and vegetables with saging saba. The saging na saba is a type of banana, making the Chicken Pochero a little sweet and more Filipino-style.
Chicken Pochero also makes vegetables like cabbage, Baguio beans, and cabbage0.
Some also add potato to make the dish more satisfying. Garbanzos and chorizos are an option. You can skip them if you do not prefer them.
Chicken Pochero has ample nutrients needed by the body as it contains meat for protein and vegetables and tomato sauce for Vitamins and lycopene. This also makes an appealing dish for kids because of its delectable color and its delicious creamy sauce. Its richness and completeness make Chicken Pochero a definite must-try!
Ways To Cook Chicken Pochero
We mentioned that this recipe has a lot of ways to cook. You may opt to try below, which is most convenient and perfect for you depending on which is available at your home or which is more agreeable for you, too.
Marinated Pocherong Manok Recipes
One of the other ways of cooking Chicken Pochero is by marinating the chicken first in fish sauce for at least 20 minutes. You may also marinate it overnight to absorb the fish sauce better and plan to cook it the next day and not rush. Make sure to place the marinated chicken inside the refrigerator to avoid spoilage of the raw meat.
After that, you may now proceed with the step-by-step procedure in cooking Chicken Pochero. Stir-frying the marinated chicken is also a technique to make the meat absorb the fish sauce’s taste. Don’t forget to use the sauce used for marinating in boiling the dish instead of water or chicken stock to add to the delightful flavor.
Grilled Pocherong Manok Recipes
On the other hand, instead of sautéing the chicken, we can choose to grill the chicken instead. To do this, season chicken meat with salt and pepper and then grill. You can grill using the conventional charcoal-grilling or grill using an electric grill – it is up to you.
After grilling, proceed on the usual way of cooking the Chicken Pochero. The grilling process adds a smoky taste and smell to the dish, making it more diverse and inviting. This also makes the chicken meat a little crisper, which adds a unique texture to our Chicken Pochero dish.
Illonggo-Style Chicken Pochero
With this style, the Illonggos loved to make it a little simpler. Instead of stewing meat and vegetables in tomato sauce, you can cook them in chicken stock. This adds so much flavor to the dish without the salty-sour taste of tomato sauce. This version of the Chicken Pochero is perfect for those who would like to skip on tomato sauce and want a little less color on their food.
In this style, you may also skip adding garbanzos and chorizos but add carrots to liven the color of your Chicken Pochero. This version is a little lighter and less creamy. Note that this might not be appealing to kids as well because of its color.
Chicken Pochero with smoked kielbasa
Many Filipinos are not fond of chorizo de Bilbao on meals, while some find it hard to buy from some grocery stores. That is why switching to smoked kielbasa is another option to try. Kielbasa is a sausage made from a combination of pork and beef with a strong garlic flavor.
After boiling meat and vegetables with saging na saba in tomato sauce, add the sliced smoked kielbasa. Then, simmer for another 5 minutes to let the aroma and flavor of the sausage stick into our Chicken Pochero. Finally, add the pechay and cabbage to retain their crispness and freshness.
Chicken Pochero with canned pork and beans
Funny yet useful is this one variation of the Chicken Pochero. We may use the canned pork and beans with this variation instead of using tomato paste or tomato sauce and garbanzos. It makes the dish less costly and also makes the cooking a bit quicker.
Start by stir-frying the chicken meat with garlic and onion until the meat is no longer pink. Then, add the canned pork and beans with water and let it boil. Instead of frying the potatoes and bananas beforehand, they boil them with the meat and canned pork and beans until the meat is fork-tender. You may now add the pechay and cabbage to the dish and simmer for 3 minutes more.
Chicken Pochero and Baboy
In this version of the Chicken Pochero, add pork not to miss pork in this meal. This is almost the same as how you cook the traditional Chicken Pochero, but we will also need additional time to prepare and cook the pork with this version. We also recommend choosing pork belly instead of other leaner parts because the fatty part makes this dish a lot tastier.
Before you stir-fry chicken meat with onion and garlic, we will need to fry the pork belly first, as it needs enough time to cook compared with chicken meat. You may also choose to boil pork belly instead of frying to lessen oil. Set aside pork belly while sautéing the chicken meat, and then add after it dd pis cooked.
This version of the Pochero is perfect for vegetarians. It uses tofu as meat or a substitute for pork, chicken, and beef meat. Saute the tomatoes and saging na saba with garlic and onion, then add the potato and pan-fried tofu, then simmer with vegetable broth until softened. Add carrots and broccoli and simmer again for 5 minutes.
Put it to boil enough to soften the potato and carrots. You can add mushroom and Chinese cabbage after cooking. The pot’s heat should cook the cabbage enough but not too much so it will not be too sloppy.
Now, if you are a big fan of beef, you may try Beef Pochero. To cook this, you will need to pan-fry the vegetables and the saging saba until golden brown. Set aside and then saute your onion, garlic, and beef chunks.
Once browned, add the tomato sauce or tomato paste and season with salt and pepper to enhance the meat and vegetables’ taste. Next, put your vegetables and saging na saba back into the pot and cook for an additional eight minutes until the potato is soft. Add bok choy and simmer to cook remaining ingredients.
You might have problems with too salty, too bland, or other disasters while cooking the dish for the first time. Let us help you by checking some of these troubleshooting guidelines below:
Sometimes, you mistakenly added too much flavoring such as salt, seasoning, or fish sauce into your dish and realized it became too salty. The first aid to these is to try to balance the taste with a little sugar. Try to add one to two tablespoons of sugar first and then stir gently.
If this still cannot fix the saltiness, we can also try adding some plain water to dissolve the excess salt and dilute it into the added water. Try putting in one cup of water, and then continue stirring and tasting until the desired level of saltiness is achieved.
You may have been too careful not to add too much salt to your Chicken Pochero but ended up having bland recipes. Skip the complex seasoning and add salt first. Salt, as the essential flavoring of all recipes, also releases and enhances the original taste of meat and vegetables, which they naturally have.
Usually, a pinch of salt can do the trick. Otherwise, you may also try adding some seasoning you are comfortable using, little by little. Be careful in adding seasoning, and always try tasting the dish every after adding and stirring to control the saltiness.
Not so Fresh vegetables or stock vegetables from the refrigerator
You can always use stock vegetables available in your refrigerator, especially if you have no time to go to the market to buy some. But remember that fresh vegetables are still a better choice to have. However, what if you do not have fresh vegetables?
We suggest that you make sure to dry the vegetable thoroughly after getting it out of the fridge and washing it carefully to remove all the nasty residues it may have obtained from your fridge. The cleaner the vegetables, the better it will be as it somehow makes the taste and appearance fresher. Also, drain the vegetables enough before you add it to your cooking. It brings it back to the original state, therefore makes it look fresh and new.
Did you know that pochero is famous in Spanish recipes and Filipino tables and other countries?
Like for example, in Andalusia, it is commonly referred to as peasant soup. They originally stew meat with all the available vegetables they have at home and serve as a soup. They serve its meat leftovers as a main dish like croquettes.
For example, in Rio de la Plata Puchero, they cook pochero primarily with beef. Unlike in the Philippines, beef in Argentina, Uruguay, and Paraguay are plentiful and cheaper. With this, beef pochero is more popular than pork and chicken meat.
In Spain, the Puchero dish is called Cocido, which means “to boil.” They cook different types of meat like chicken, pork, beef, and fish slowly under low heat for several hours. Ingredients added vary per region, depending on its abundance in the place.
Although we have provided some troubleshooting tips above, we also want you to look at these tips before cooking the dish.
- Remember to prepare the ingredients beforehand by washing them and drying them thoroughly to be ready when you need to stir-fry them. This goes the same with meat.
- Do not overcook vegetables as the crisp and natural nutrients will vanish over a high and long heating process.
- Lastly, boil the meat properly before adding seasoning, as other than salt and seasoning ingredients, meat flavor adds saltiness and enough taste to the whole dish.
Best Served With
We Filipinos love decadent dining as much as we enjoy simple food. You can serve Chicken Pochero with the following:
- Rice – This is the usual pair of Filipinos with viand. It is perfect when served hot and well cooked.
- Eggplant Sauce – This is eggplant cooked well with tomato sauce. This can be a very good side dish for Chicken Pochero.
- Buko Pandan- After a sumptuous meal, you deserve a refreshing and delicious dessert after. In that case, buko pandan is the perfect way to end a meal.
- Cool drinks – Because Chicken Pochero has hot soup or sauce, it is nice to compliment it with cool drinks after, such as fruit juices or carbonated drinks.
Indeed, Chicken Pochero is a straightforward yet rich dish that Filipino can enjoy. The variety of ways to cook the dish makes it simple to prepare for every type of cook. The saging saba makes this dish unique and will make you eat like Pinoy!
Its variations make it easier for every type of Juan to enjoy the dish, whether you are a vegetarian or a conventional eater. With its ingredients’ flexibility, you can mix and match the elements you like and the components you have available at home.
Next time you ran out of ideas on what to prepare for your next dinner, special occasions, and even how to impress your guests at home, you now know how to cook Chicken Pochero!
For more delicious recipe, visit Eat Like Pinoy!
Best Pocherong Manok Recipe
- 1 lb Chicken cut into desired sizes
- 4 cloves Garlic minced
- 1 pc Onion large, cubed
- 1/2 cup Tomato sauce
- 1/4 tsp Black Pepper
- 1 tbsp Fish Sauce
- 1/2 cup Water
- 2 tbsp Cooking Oil
- 1 pc Carrot cubed
- 1 pc Potato large, quartered
- 2 pcs Saba Banana cut into 3 pieces
- 1/4 cut Cabbage
- 8 pcs Boy Choy
- 6 pcs Baguio beans cut into half
- Heat oil in a pan. Fry the potato and banana until lightly browned then set aside.
- Remove some oil from the pan then saute garlic and onion until golden brown.
- Add the chicken and sprinkle with black pepper. Cover and cook for about 5 minutes.
- Pour-in tomato sauce and water, stir and simmer for 5 minutes.
- Put the carrots and baguio beans, then cook again for 5 minutes while covered.
- Add the fried banana and potatoes. Stir and cook for another 5 minutes then add the cabbage and bok choy. Simmer for 3-5 minutes.
- Serve while hot. Enjoy!