Chicken Pochero

Chicken Pochero
This is a delicious chicken dish with a blend of Spanish influences using Filipino ingredients. Chicken Pochreo combines chorizo de bilbao (Spanish blood sausage), vegetables, saba bananas and cooked with chickpeas or potatoes. Here we’ll use chickpeas. Serves 4 to 6


  • 8 ounce can chick peas
  • 2 tablespoons vegetable oil
  • 10 peppercorns
  • 1 chorizo de Bilbao or pepperoni
  • 2 plantain bananas
  • Salt to taste
  • 2-3 pounds chicken
  • 1/2 cup water
  • 1/2 small green cabbage, quartered
  • 1 clove garlic, crushed
  • 1/2 small bok choy (Chinese vegetable), cut into 2-inch slices
  • 2 small potatoes, quartered
  • 1 small onion
  • 8 ounce can tomato sauce

Cooking Directions

  1. In a large saucepan or wok, stew chicken in enough water to cook. Then add the sausage, 10 peppercorns and salt to taste. Cook all the way through. Drain and keep the juice. Set chicken aside.
  2. In a separate medium pot, boil the bananas (10 minutes if green, 5 if yellow). Peel after cooking and set aside.
  3. Using the drained sauce from the chicken and sausage, cook the potatoes until done, then add the cabbage and bok choy. Set aside.
  4. In your saucepan, heat oil and sauté garlic, onion, tomato sauce, chicken and sausage. Add ½ cup of water and can of chickpeas and continue to cook for 10 minutes.
  5. Combine everything and serve hot.

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