How to Cook Chicken Pochero

Image by kawalingpinoy

Hello there, today I will share to you this very delicious Filipino dish. This is Chicken Pochero. This is very easy you should try this on your own.

First we have to ready our ingredients:

• 2 tablespoons cooking oil
• 4 cloves garlic, minced
• 5 medium onions sliced
• 6 large tomatoes, chopped
• 1 tablespoon atsuete powder dissolved in a little water
• 6 bay leaves
• 2 chicken livers
• 1 kilo pork cut into serving pieces
• 1 cup water
• 1 teaspoon soy sauce
• 1 chicken, cut into serving pieces
• 1 chorizo de Bilbao
• 1/2 kilo green beans
• 1 cabbage, quartered and fried
• 6 bananas, peeled, sliced and fried

Alright now we will do the procedure:

1. In a large casserole, heat oil and saute garlic, onions and tomatoes.
2. Stir in atsuete powder, bay leaves and chicken livers.
3. Add the pork. Cook for three minutes or just until meat browns lightly.
4. Remove cooked chicken livers and mash them. Return livers to pot to thicken the sauce.
5. Pour in water and soy sauce. Simmer pork for 15 minutes.
6. Add the chicken and chorizo de Bilbao and simmer over low heat.
7. Add the beans and cabbage and cook until tender-crisp. Remove beans and cabbage from casserole. Set aside.
8. Add the fried potatoes and bananas.
9. Continue to simmer the meats until tender. Return beans and cabbage to casserole and heat through.
10. Season to taste with patis. Serve with eggplant sauce.

Eggplant Sauce
Ingredients:

• 4 large eggplants
• 5 cloves garlic, minced
• 2 tablespoons calamansi juice
• 3 tablespoons vinegar
• Salt and pepper to taste

How to make eggplant sauce:

1. Broil or grill eggplants. Peel eggplants then mash finely.
2. Combine eggplants with garlic, calamansi juice and vinegar. Season with salt and pepper and mix well. Serve as sauce for pochero.

Share this

Share on FacebookPlus on Google+