Chicken Pochero

Ilonggo Style


  • 2 lbs chicken, cut into serving sizes
  • 3 pieces cooking (saba) banana, cut in half
  • 1 med. red bell pepper, julienne
  • 2 pieces potato, cut into 4
  • 1 large eggplant, cut into bite size
  • 10 pieces long beans, cut into 3"
  • 1 small cabbage, cut into 4
  • 1/2 lb pechay, remove ends
  • 3 garlic cloves, minced
  • 1 small onion, sliced thin
  • 6 pieces whole pepper corn
  • 1 tablespoon fish sauce
  • salt and ground pepper to taste
  • 1 tablespoon cooking oil
  • water for boiling

Cooking Direction:

  1. Using a deep pot, saute garlic and onion in cooking oil till golden brown.
  2. Add slices of chicken, fish oil and pepper corn.
  3. Simmer for few minutes. Add enough water to cover the chicken and turn to boil.
  4. Once the chicken is fully cooked start adding the vegetables starting with the banana, potatoes, bell pepper, long beans and eggplant.
  5. Continue boiling for 5 minutes and season with ground pepper and salt.
  6. Now add the cabbage and pechay.
  7. Simmer for 2 more minutes. Remove from heat and serve.


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