Chicken Pochero (Ilonggo Style)

Embracing one of the best qualities any perfect Ilongga wife should possessed — that’s cooking, is a real struggle for any newbie in the kitchen. Ilonggas are loving, having these soft singing-like pitch and amiable, making them one of the best wives in the world (that’s an opinion from my husband, might be true) and one way of showing our affection is through cooking local dishes. Yes! that’s right any wife should cook for her husband and her kids to achieve smooth sailing journey to forever but I struggled a lot in this area. Come on! Haven’t been trained in the kitchen. Never! Because my mom is the best. Very industrious — do all the cooking and stuff like that. Now that I’m married, what I often do is searched the web for recipes and followed them but to my surprise, pochero has different versions. Way of cooking this dish depends on one’s regions and culture. For example, there are some who added tomato sauce for their pochero and so on. But this chicken pochero is probably the simplest recipe you will find over the net since I do have a hard time finding the best result before (good for you if you find one). But today, I will be sharing this best tasting recipe from my mom. Different part of the Philippines has their own versions too. But this one is my favorite. FYI. This easy to cook recipe is a sure way to make your husband love you more. Take note, get ready to embrace his compliments.

 

Serving yields 3-4 persons.

Here’s what you need:

·        1 kilo chicken, cut into serving size

·        3 pieces sab-a banana (or saging na sab’a)

·        2 medium size camote (chose one with pinkish skin for added sweetness)

·        1 medium size onion, chopped

·        4 cloves garlic, minced

·        2 medium size tomatoes, diced

·        bunch of pechay, halves

·        1 tsp salt

·        pepper to taste

·        2 tsp olive oil (for healthier option, can use any)

·        4 to 5 cups water

And here’s how to cook:

1.   Heat cooking pot. add olive oil.

2.   Sauté onions (I used this technique since garlic easily burnt), add garlic and tomatoes until wilted.

3.   Put in the chicken and cook until turns into light brown.

4.   Add water and let boil for 10-15 minutes.

5.   Add camote and banana. wait until tender.

6.   Add salt and pepper to taste. simmer for a minute.

7.   Put in the pechay and simmer for 3 minutes.

8.   Serve hot with love.

Easy, right? Have you tried this recipe? Or do you have any questions? Put your comment below. I love to hear from you too.