This chicken pochero recipe is the ultimate Filipino stew with fall-off-the-bone chicken, tender chickpeas, umami tomato chicken broth, and the sweet touch of plaintain banana. The combination is healthy, hearty, and wholesome, with vegetables in each spoonful and a savory sauce. Pochero is an easy one-pot recipe with authentic Filipino island flavor, ideal for gatherings or meal prep.
Table of contents
I am a fan of vegetable-loaded and savory one-pot meals that scream taste, but are also surprisingly healthy without sacrificing an ounce of flavor.
This chicken pochero is one of the healthiest Filipino recipes!
Filipino pochero is one of those things, especially because of the plantain banana! Now if you’ve had plantains, you may love them caramelized (like in my crispy Filipino banana lumpia aka turon)… but they are perfect add-ins to savory dishes and are a quintessential element to pochero.
They bring out subtle sweetness and texture. Kinda like a sweet potato, but even better imo.
I made this pochero with chicken for a healthy and simple version, and I don’t think I made enough!
Let’s go!
Some of my favorite one pot Filipino meals that are loaded with good veggies, fiber, and protein include:
- The BEST Filipino Chicken Adobo (Tender, Saucy, One Pot, Easy)
- Arroz Caldo Recipe (Filipino Chicken and Rice Soup)
- BEST Chicken Sinigang ALL Natural
- Simple VEGAN SINIGANG: So Yum! (all ingredients at regular store)
- Natural BEST Ginataang Kalabasa with Shrimp (Hipon Kalabasa)
- Pork Sinigang All Natural (Sinigang na Baboy)
What Is Pochero?
Pochero, also spelled puchero, is a Filipino stew with Spanish influences. The name comes from the Spanish puchero, referring to a stew cooked in a pot.
Filipino pochero has evolved into being very Filipino and recognized as a unique, Filipino dish. You’ll usually see it made with pork and simmered with tomato sauce, potatoes, saba or plantain bananas, chickpeas, and vegetables.
Pork is one of the most common versions, although beef and chicken variations are also made.
Growing up, it was always pork versions of pochero at Filipino parties and gatherings, so the chicken version here is more of an everyday, every week type of recipe. I leave the pork version for Filipino party foods.
What makes pochero special is the combination of flavors and textures of vegetables and tender meat. It’s enough to have as the main dish, and just serve with a simple side of steamed rice as a Filipino ulam, which are foods eaten with rice.
Pochero is the Filipino stew that brings comfort, feeds the family, and has some magic in each bite.
Ingredients
Pochero is the Filipino stew… that is stewing!
Follow each ingredient so your bowl is the heap of goodness that is should be. Colorful, hearty, and really loaded with protein, fiber, and flavor! Nothing bland here!
Chicken Drumsticks or Bone-In Chicken Legs
I use 1.5 pound of chicken drumsticks, preferably with the skin on. You can also use bone-in, skin-on chicken legs.
The bones add richness to the broth while the skin helps keep the chicken juicy and flavorful as it slowly simmers. Chicken legs are especially good for pochero because they become super tender with slower cooking.
Onion
1 small onion, cut into chunky pieces
This is part of the trinity of Filipino cooking… (onions, garlic tomato) and this highly flavors the broth.
Tomatoes
2 tomatoes, chopped
Fresh tomatoes add a touch of acidity and umami to the broth when lightly seared. It balances the salt and savory of the chicken and sweetness of the plantain.
Garlic
4 cloves garlic, minced
Another main staple of Filipino seasoning. Garlic is always a must for bringing aroma and that lip-smacking flavor to any dish. It flavors the broth and complements all the protein and veggies.
Fish Sauce
1 tablespoon fish sauce
Fish sauce is the secret to adding deep umami flavor without making the stew taste fishy at all!
Add more to your preference.
It’s the umami and yummy flavor that gives Asian food life and the salt to flavor any stews and soups. It adds lots of depth that makes you say “wow, this is tasty”.
It’s very important to use fish sauce to season the chicken and the broth, but if you must, salt can be substituted.
Tomato Sauce
8 ounces tomato sauce
Tomato sauce gives pochero its beautiful red color and creates the flavorful base of the broth. If you want it less soupy and more stew-y with a richer, thicker broth base, use two cans of tomato sauce.
Chicken Broth
2 cups chicken broth
Chicken broth adds another layer of savory flavor. Using broth along with water creates a richer tasting soup without making it overly heavy.
This also is a great trick since chicken is much more lean, so the chicken broth adds flavor without having to add fat.
Water
2 cups water
Water provides enough liquid for the chicken and vegetables to simmer while allowing the other ingredients to build the flavor of the broth.
Covering the protein with liquid helps seal in moisture in the chicken and gives it that fall-off-the-bone texture.
Whole Peppercorns
1-2 tsp
Peppercorns are very Filipino and give the piquant flavor with depth that goes very well into the broth. I love this more than black pepper. It gives a slight kick, but mostly if you get a bite!
Potato
1 potato, cut into 1-inch cubes
Potatoes make the pochero hearty while soaking up the delicious tomato-chicken broth.
Plantain Banana
1 plantain banana, sliced into ½-inch pieces
My favorite element! Plantain is one of the best parts of chicken pochero. As it cooks, it becomes a little tender, golden, and sweeter.
This is the balance in the soup and shows off that island ingenuity in cooking… and an amazing pot of flavors.
You can also use semi-ripe saba bananas when you can find them.
NEVER use commercial bananas. That’s an entirely different kind of banana.
Chickpeas
1 can chickpeas, drained and rinsed
Chickpeas add protein, fiber, texture, heartiness, and put the “poch” in “pochero. You can’t go without these.
Yardlong Beans or String Beans
1 cup yardlong beans (Chinese long beans), cut into 4-inch pieces
Yardlong beans are traditional in many Filipino dishes like sinigang and kare-kare, and add greens and texture.
If you can’t find these Filipino vegetables, regular string beans work perfectly. I still want you to make this! So just get green beans.
Green Cabbage
2 cups chopped green cabbage
Cabbage goes with chicken and tomato-chicken broth. It adds moisture, volume, and more flavor.
Bok Choy or Mustard Greens
2 cups chopped bok choy or mustard greens
These greens add a slight mustard-green bite, which contrasts the rich chicken and plantains.
Salt and Pepper
Season to taste… but taste first! Then, add your seasoning.
Equipment You’ll Need
- Large Dutch oven or heavy-bottomed pot
- Cutting board
- Chef’s knife
- Wooden spoon
- Measuring cups and spoons
- Ladle
How to Make Filipino Chicken Pochero
- Sauté the aromatics: Heat 1 tablespoon oil in a large pot over medium heat. Add onion, tomatoes, and garlic. Sauté for 3–5 minutes until soft and fragrant.
- Sear the chicken: Add chicken skin-side down. Cook for a few minutes until lightly golden.
- Add the broth: Add fish sauce first. Then, tomato sauce, water, and chicken broth. Then add the peppercorns.
- Stir to combine. Add just a little more liquid if the chicken is not covered.
- Low Simmer: Bring to a gentle simmer. Cover and cook for 35 minutes with a lid on.
- Add potato, plantain, longbeans, and chickpeas: Add all three. Cover and low simmer for 10 minutes.
- Put more greens: Add cabbage and bok choy or mustard greens. Cover and cook for 5 minutes.
- Serve: Ladle into bowls, making sure each serving has chicken, vegetables, chickpeas, and plantain. Serve hot with steamed rice on the side.
Best Tips for Chicken Pochero
- Use bone-in, skin-on chicken.
- This is one of the easiest ways to get a really good, flavor-jammed chicken broth which is needed to flavor the stew. Sear it a little before adding the liquids to enhance the release of the flavor and juices in the chicken.
- Don’t boil the chicken aggressively.
- Ew! Boiling the chicken will dry it out! Keep the heat low. A gentle simmer produces tender chicken and gives the broth time to develop. That’s how you get the fall-off-the-bone chicken.
- Don’t overcook it!
- Add the vegetables in stages.
- Don’t throw everything into the pot at the beginning. Potatoes and plantains need more time, while cabbage, beans, and leafy greens cook quickly.
- Don’t make brown greens. You want green, greens.
- Don’t overcook the plantain.
- You want it tender but still holding its shape. Overcooking can make it fall apart into the broth.
- Taste before adding more fish sauce.
- The broth becomes more concentrated as it cooks, and fish sauce is salty. Taste at the end and adjust if needed.
- Cut the vegetables generously.
- Large, rustic pieces make pochero feel like the hearty family-style meal it is.
Foodie Elevation Tip
For an especially flavorful pochero, don’t rush the first part of cooking.
Let the onion, tomatoes, and garlic become soft and fragrant, then give the chicken enough time to lightly brown before adding the liquid. Those little browned bits and caramelized aromatics become part of the broth flovor and make it extra umami.
Add-Ins and Variations
Pochero is a traditional dish, so I wouldn’t change too much.
Unless you have allergies, this combination of ingredients is what makes it seen as an authentic Filipino recipe. But there are a few delicious ways to make it more “you”.
Make It Spicy
Add sliced Thai chilies, red pepper flakes, or a little chili crisp when serving.
Pork Pochero
Most Filipinos use pork because of the rich fat and lots of flavor pork extracts in the broth. Use pork shoulder instead of chicken. Pork is one of the most traditional meats used for authentic pochero.
Beef Pochero
Try beef chuck roast cut into large chunks. Allow extra cooking time so the beef becomes fork-tender.
Fish Pochero
For a lighter variation, use firm fish such as cod or another sturdy white fish. Add it toward the end so it doesn’t overcook.
Add Corn
A few pieces of fresh corn on the cob can add natural sweetness and another hearty element to the pot.
Add Green Peas or Lentils
Green peas or lentils make a simple addition when you want another fiber source and even extra hearty stew.
What to Serve With Pochero
The classic companion to pochero is RICE, RICE… baby. Ok, did you guess my age there? Yea… rice is the winner! White rice, brown rice… rice soaks up the stew broth and goes well in each spoonful.
For an elevated Filipino setup that goes with pochero (which is the main dish), serve it alongside:
- Rice.
- Filipino-style pickled vegetables
- Fresh sliced tomatoes
- A small dish of extra fish sauce and calamansi for serving
- A simple salad on the side.
Chicken pochero is basically an all-in-one meal of meat, potatoes, and veggies… and even a plantain banana. So, not much else is needed.
FAQs
Is Filipino pochero a soup or a stew?
I like it saucy so it’s kinda of a soup-stew. To make it more stew with a thicker sauce, add more tomato sauce.
Filipino pochero has enough flavorful broth to be served as a soup, but it’s also packed with meat, vegetables, potatoes, chickpeas, and plantain like a hearty stew.
You really can’t sip this soup, so pochero is definitely a stew with broth.
Can I use chicken breast?
You could, but I don’t recommend it as much as bone-in chicken with skin-on. Expect a very lean type of meal because the broth won’t have any infusion of the chicken. The bone-in and skin-on chicken, like chicken legs, work best because they stay moist during simmering and add more flavor to the broth. If using chicken breast, you should sauté separately and add towards the end so the chicken breast stays as tender as possible.
Can I use boneless chicken?
You can, but you’ll lose the richness that comes from cooking chicken with the bones and skin. Boneless chicken thighs are the best choice if you want to use boneless meat. Reduce the cook time by 15 minutes.
What kind of banana is used in pochero?
Plaintain or saba is traditionally used in many Filipino versions of pochero. It has a firm texture that holds up well during cooking and isn’t too sweet. It has a texture like a firm potato. Plantain is an excellent choice and is easier to find in many grocery stores.
Never… ever…. use commercial, regular bananas.
Can I make chicken pochero ahead of time?
Fresh is best for a gathering since the veggies will soften and brown overnight. However, pochero reheats well and the flavors can become even more developed after storing. Store leftovers in the refrigerator and gently reheat on the stovetop or microwave with your side of rice.
What does chicken pochero taste like?
Chicken pochero has a delicious combination of savory, umami, tomato-rich, and subtly sweet flavors. The chicken makes the broth rich, while the plantain adds a gentle sweetness that balances the savory ingredients.
Chicken pochero is exciting! Like I said, the plantain with tender chicken pair so deliciously and the whole bowl is hearty without being heavy. It’s never boring!
You don’t need a complicated cooking process or a long list of specialty ingredients. Give the chicken time to slow cook, add the vegetables in stages, and in 45 minutes, gather round for a quintessential, authentic Filipino meal.
Filipino Chicken Pochero
Equipment
- Dutch Oven or heavy-bottomed pot with Lid
- Wooden spoon
- ladle
Ingredients
- 1½ lbs Chicken Drumsticks or Bone-In Chicken Legs
- 1 tbsp Oil
- 1 Small Onion cut into chunky pieces
- 2 Roma Tomatoes chopped
- 4 Garlic Cloves minced
- 1 tbsp Fish Sauce add more or less to your preference
- 8 ounces Tomato Sauce
- 2 cups Chicken Broth
- 2 cups Water
- 1 tsp Whole Peppercorns
- 1 cup Gold Potato cut into 1-inch cubes
- 1 Plantain Banana sliced into ½-inch pieces
- 1 can Chickpeas drained and rinsed
- 1 cup Yardlong Beans Chinese long beans, cut into 4-inch pieces (or string beans)
- 2 cups Green Cabbage chopped
- 2 cups Bay Bok Choy
- Salt and Pepper to taste
Instructions
- Sauté the aromatics: Heat 1 tablespoon oil in a large pot over medium heat. Add onion, tomatoes, and garlic. Sauté for 3–5 minutes until soft and fragrant.1 tbsp Oil, 1 Small Onion, 2 Roma Tomatoes, 4 Garlic Cloves
- Sear the chicken: Add chicken skin-side down. Cook for a few minutes until lightly golden.1½ lbs Chicken Drumsticks
- Add the broth: Add fish sauce first. Then, tomato sauce, water, and chicken broth. Add peppercorns.Stir to combine. Add just a little more liquid if the chicken is not covered.Low Simmer: Bring to a gentle simmer. Cover and cook for 35 minutes with a lid on.1 tbsp Fish Sauce, 8 ounces Tomato Sauce, 2 cups Chicken Broth, 2 cups Water, 1 tsp Whole Peppercorns
- Add potato, plantain, and chickpeas. Stir in the yardlong beans or string beans. Cover and low simmer for 10 minutes.1 cup Gold Potato, 1 Plantain Banana, 1 can Chickpeas, 1 cup Yardlong Beans
- Add more greens: Add cabbage and bok choy or mustard greens. Cover and cook for 5 minutes.2 cups Green Cabbage, 2 cups Bay Bok Choy , Salt and Pepper
- Serve: Ladle into bowls, making sure each serving has chicken, vegetables, chickpeas, and plantain. Serve hot with steamed rice on the side.
Notes
- Use bone-in, skin-on chicken.
- This is one of the easiest ways to get a really good, flavor-jammed chicken broth which is needed to flavor the stew. Sear it a little before adding the liquids to enhance the release of the flavor and juices in the chicken.
- Don’t boil the chicken aggressively.
- Ew! Boiling the chicken will dry it out! Keep the heat low. A gentle simmer produces tender chicken and gives the broth time to develop. That’s how you get the fall-off-the-bone chicken.
- Don’t overcook it!
- Add the vegetables in stages.
- Don’t throw everything into the pot at the beginning. Potatoes and plantains need more time, while cabbage, beans, and leafy greens cook quickly.
- Don’t make brown greens. You want green, greens.
- Don’t overcook the plantain.
- You want it tender but still holding its shape. Overcooking can make it fall apart into the broth.
- Taste before adding more fish sauce or salt.
- The broth becomes more concentrated as it cooks, and fish sauce is salty. Taste at the end and adjust if needed.
- Cut the vegetables generously.
- Large, rustic pieces make pochero feel like the hearty family-style meal it is.
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