Ilonggo Chicken Pochero: Clear-Broth Chicken Stew with Saba Bananas
Ilonggo chicken pochero is a light, peppery chicken stew with saba bananas, potatoes and cabbage in a clear broth. There is no tomato sauce in it, so you taste the chicken and the sweetness of the vegetables.
About Ilonggo Chicken Pochero
Pochero (also puchero) comes from the Spanish boiled-meat-and-vegetable stew. In Luzon it usually has a red tomato broth. In the Visayas, and in Iloilo in particular, many cooks leave the tomato out and keep the broth clear, seasoned with fish sauce (patis) and whole peppercorns.
This is the chicken version of our Ilonggo's Pork Pochero. It uses the same method, but chicken cooks in about 25 minutes instead of 45, so the whole pot is ready in under an hour. It is a good weeknight stew and an easy first pochero.
If you want the red, tangy kind, make our Chicken Pochero, which uses tomato sauce and chickpeas.
Ingredient notes
- Bone-in chicken: drumsticks and thighs give a fuller broth than breast meat. Breast dries out in a long simmer.
- Saba bananas: a firm cooking banana that turns tender and slightly sweet in the broth. Firm plantains can replace them. Avoid very ripe fruit, which falls apart.
- Potatoes: thicken the broth a little and make the stew filling.
- Cabbage and bok choy (pechay): go in last so they stay sweet and just tender.
- Fish sauce (patis): seasons the broth with more depth than salt. Add it a little at a time.
- Whole black peppercorns: give a gentle warmth without making the stew spicy.
Tips for the best Ilonggo Chicken Pochero
- Brown the chicken first. A few minutes in the hot pot gives the clear broth a deeper, roasted flavor.
- Skim the foam. Remove the grey scum in the first minutes of boiling so the broth stays clear.
- Simmer gently. A hard boil makes the broth cloudy and the chicken stringy.
- Stagger the vegetables. Potatoes and saba need about 12 minutes, cabbage 5, bok choy 2.
- Season at the end. Taste the broth once the vegetables are in, then add more fish sauce if it needs it.
What to serve with Ilonggo Chicken Pochero
Serve it hot in deep bowls with steamed rice. A small dish of fish sauce with calamansi and sliced chili is the classic dip for the chicken and bananas.
Variations and substitutions
- With tomato: for the Luzon-style version with tomato sauce and chickpeas, see Chicken Pochero.
- With pork: for the original, see Ilonggo's Pork Pochero.
- Eggplant and green beans: add them with the potatoes for more vegetables.
- Lemongrass: a bruised stalk in the pot adds a fresh aroma.
- Whole chicken: cut it into serving pieces and simmer 10 minutes longer.
Storing and reheating
Refrigerate leftovers in an airtight container for up to 3 days and reheat gently. The saba and potatoes soften overnight. To freeze, freeze the chicken and broth only, for up to 2 months, and add fresh vegetables when you reheat.
Frequently asked questions
What makes pochero Ilonggo?
The broth. Ilonggo pochero is cooked without tomato sauce, so it is clear and savory, and it is seasoned with fish sauce and peppercorns.
Is chicken pochero the same as chicken tinola?
No. Tinola is a ginger soup with green papaya or chayote and chili leaves. Pochero has saba bananas, potatoes and cabbage, and no ginger.
Can I use chicken breast?
You can, but add it later and simmer it for about 15 minutes, because it dries out easily. Bone-in thighs and drumsticks give a better broth.
Do I have to use saba bananas?
They are traditional, but firm plantains work. Without either, add an extra potato.
How do I keep the broth clear?
Skim the foam early, simmer instead of boiling, and add the vegetables in stages.
