A Pochero recipe made simple and canned baked beans made even more delicious. I know this is not the traditional way of making this popular Filipino dish but its taste is still familiar and comforting which we all love from Puchero.
What makes the Filipino style Pochero or Puchero distinct from Spain’s version are the saba bananas. Its taste and texture are similar to plantain bananas but are sweeter. A cooking banana is probably the best description for it. And this is true. In the Philippines, we have many different recipes for it; it can be served (believe it or not) for breakfast, lunch, dinner and even snack. It is prepared and cooked in many different ways––boiled, fried, steamed and even grilled.
For today’s recipe, the bananas are stewed with the chicken together with the potatoes, carrots and other vegetables. It’s traditionally fried before being added to the stew, but to make this simple and one-pot (a.k.a. fewer dishes to wash), I opted to just cook it with the chicken.
This recipe requires less cooking time first because chicken cooks easily compared to other types of meat like beef and pork. Second, the baked beans, well as you know, is already pre-cooked. It is essentially a substitute for the garbanzos and tomato sauce. It’s a perfect ‘stew-in-a-hurry’ kind of dish that you can make any time for your friends and family.
As with any other Filipino dishes, this is best eaten with rice. Personally, I like putting extra fish sauce as I eat it. Yes, I am that typical ‘Pinoy’.
Watch the video on How to Make Chicken Pochero with Baked Beans
Chicken Pochero with Baked Beans
- 500 g chicken pieces bone-in
- 2 garlic cloves minced
- 1 1/2 cups water
- 2 potatoes sliced
- 1 carrot sliced
- 1 onion quartered
- 1 can baked beans
- 4 ripe saba bananas each cut into two pieces
- fish sauce to taste
- salt and pepper to taste
- 1 teaspoon sugar optional
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