Pocherong Manok – Panlasang Pinoy

Let’s talk about Pocherong Manok, comfort food at its finest. It has a rich tomato-based broth, tender chicken, and a mix of vegetables that soak up all that savory goodness. Imagine a lighter and slightly sweet version of mechado, but still hearty enough to make you reach for extra rice. It brings back memories of family dinners, with Lola reminding you to finish your potatoes before the saba bananas disappear.

Pocherong Manok is a hearty stew made with chicken, vegetables, and a tomato-based broth. It’s absolutely filling and warming! If you enjoy tomato-based dishes and nutritious ingredients like me, this is a great recipe to try.

 

When I first made this, I wanted to bring out as much flavor as possible while keeping the steps easy to follow. So, I prepared this Pocherong Manok recipe by frying the bananas and potatoes first and then layered the flavors using Chorizo de Bilbao (dry sausage originated in the Philippines) and tomato paste before letting it simmer in a broth. The method is straightforward, and I’m sure pochero will be your next favorite chicken dish after trying this one out!

What is Pocherong Manok?

The word “pochero” (or “puchero” in Spanish) originally referred to an earthenware pot used for cooking. Over time, it started to describe the dish itself, which is a hearty stew traditionally made in such a pot. What makes it truly Filipino is the touch of sweetness from the saba bananas and the mix of vegetables that stretch the meal.

And if you have ever confused Chicken Afritada with Pocherong Manok, you are not alone! They both feature chicken cooked in a tomato-based sauce and are beloved Filipino comfort foods. But despite their similarities, these dishes each bring something different to the table. Afritada is simpler, using chicken, tomato sauce, potatoes, carrots, and bell peppers. In contrast, Pocherong Manok is heartier and more festive, made with chicken and a wider mix of vegetables. In short, Afritada is more savory, while Pochero is more layered.

How to Cook Pocherong Manok

1. Start with Frying the Bananas and Potatoes – Heat 1 cup of cooking oil in a wok or deep pan. Once hot, fry 3 sliced saba bananas and 2 large cubed potatoes until they’re golden brown on the outside. This adds a slightly crispy exterior while keeping them soft inside. If you are out of saba bananas, ripe plantains can work as a decent sub.
2. Sear the Chicken to Seal in Flavor – Leave about 3 tablespoons of the used oil in the wok. Pan-fry 2 lbs of chicken, cut into serving portions, for around 2 minutes per side. This step locks in the juices and gives a good base for the broth. Set the chicken aside after searing.
3. Build the Aromatic Base – Add 2 more tablespoons of oil if needed. Sauté 1 chopped yellow onion for a minute until translucent. Stir in 5 chopped garlic cloves and cook until they start to brown slightly for that deeper flavor. Add 2 wedged tomatoes and cook for another minute to help release their natural juices and acidity.
4. Bring in the Chorizo and Chicken – Toss in 2 sliced pieces of Chorizo de Bilbao. Let them sizzle for a minute so the oils can flavor the base. Return the chicken to the wok, mix well, and cook everything together for 2 more minutes to help the ingredients mingle.
5. Simmer with Sauce and Flavor Boosters – Stir in 3 tablespoons of tomato paste and pour in 2 cups of water. Bring this to a boil to activate the tomato paste and begin developing the broth. Add 1 piece of Maggi Magic Chicken Cube and stir until it dissolves completely.
6. Add the Bulk Ingredients – Mix in the canned chickpeas, previously fried potatoes, and bananas. Simmer for 2 minutes to let their flavors seep into the broth. These ingredients give the stew its signature texture—soft yet firm enough to hold their shape.
7. Finish with Greens and Seasoning – Add 15 long green beans and ½ head of quartered cabbage. Cover the wok and let it cook for 3 minutes to soften them while still keeping some crunch. Season with fish sauce and ground black pepper to taste. Lastly, add 1 bunch of bok choy, turn off the heat, and let the residual heat steam it for 2 more minutes. This method keeps the bok choy crisp and flavorful. Enjoy your soul-warming Pocherong Manok!

Best Way to Enjoy Pocherong Manok

Pocherong manok is one of those meals best enjoyed during Sunday lunches or family get-togethers when everyone’s craving something homemade and satisfying. You can serve it piping hot with a generous heap of steamed white rice. Make sure that the chicken should be fall-apart tender, and the vegetables slightly firm but cooked through. Pairing it with sawsawan (dipping sauce) like patis and chili can heighten the flavors even more, giving you that salty, spicy hit that cuts through the richness. You bring pocherong manok out when you want something comforting and nutritious in one plate!

How This Pocherong Manok Stands Out

I have cooked pochero in many different forms, but this pocherong manok brings a little bit of everything into one pot. This version pulls flavor from the chorizo instead, making it smokier and more layered. I also skipped the usual all-in-one sauté method and instead fried the bananas and potatoes first, which adds a caramelized texture that you will not get otherwise. The use of tomato paste, rather than just fresh tomatoes, also intensifies the broth without making it too watery.

What to Have With Pocherong Manok

Of course, pocherong manok is never lonely on the table. It craves the company of warm plain rice. The savory and slightly sweet broth blends into the rice. On the side, atchara (pickled papaya) or cucumber salad works as a palate cleanser, especially with the richness from the chorizo and tomato paste.

Some Filipinos love pairing it with anything that’s fried, fish, for example, to add crunch. In Spain, however, where the original “pochero” concept came from, it’s common to have a simple piece of crusty bread on the side. That works here too, especially if you’re mopping up the last bits of broth.

Suggested Recipes

If you are into nutritious dishes like pocherong manok, you might want to explore these next:

• Pochero with Pork and Beans – This version uses canned pork and beans, making it quicker and a bit sweeter. It leans more into the Filipino pantry-style dish.
• Pata Pochero – Using pork hock, this one’s more gelatinous and luxurious. The broth turns rich and sticky, and the meat just falls off the bone, ideal for those who love their pochero with extra umami punch.
• Beef Pochero – This swaps our manok with beef, but it still has the same nutritious contents, thanks to our ingredients. So bif you prefer beef today, you can try this beefy stew.

Try Pocherong Manok, you might just find your next rainy-day favorite or a weekend staple worth repeating!