If you are an Ilonggo, then you are so familiar with this dish. But if not, I know what you first question is, why it doesn’t have tomato sauce? This is the Chicken Pochero of the Ilonggos. We don’t put tomato sauce on any of our pochero dish, may it pork, beef or chicken. If this new to you, I tell you, this version of Pochero is just delicious and I bet you’ll love it too.
Here’s how to cook Chicken Pochero (Ilonggo Version):
Ingredients:
600g chicken (You can choose any cut you want)
3pcs medium sized potatoes (cut into cubes)
1 pc large sized carrots (cut into cubes)
100g cabbage
5 pcs ripe banana (saba)
3 1/2 cups chicken broth/stock
4 cloves of garlic
1 medium sized onion
1 tbsp soy sauce
oil
salt
pepper
Process:
1. Heat oil in a deep pan/pot. Saute garlic and onion.
2. Add in the chicken. Semi-fry it on both sides until light brown.
3. Pour in the chicken broth. Cover and let simmer for about 3 minutes.
4. Then drop in the potatoes and carrots. Cover again for a couple of minutes.
5. Then add in the bananas.
6. Season with salt, soy sauce and pepper. Cover for a minute.
7. Add in the cabbage. Cover for a minute.
8. Then give it the last stir.
Ready and Serve!
Note from Delish:
I say as an Ilongga, this is one of favorite dish. The combination of ripe saba, carrots and potatoes make it’s soup extra tasty. Since rainy season is here, I was craving for pochero and I thought that it would be great if I share this to everyone. This might also be new to non-Ilonggos out there. But I assure you, this is worth a try.
If you have questions, just drop me a message. I’d be glad to answer them.
Watch how to cook Chicken Pochero (Ilonggo Version) here:
