• Chicken Casserole Pinoy Style (Pochero)

    1 vote
    Another common chicken dish with a little twist of the Filipino taste.


    • 1 1/2 kg chicken legs or thighs, cutlets
    • 1 med onion, sliced
    • 2 cloves garlic, minced
    • 2 med red ripe tomatoes, diced
    • 1 tbsp fish sauce
    • 4 cups chicken stock (add more if needed)
    • 1 med potato, bite size cut (pre-cooked, fried)
    • 1 med carrot. bite size cut (pre-cooked, fried)
    • 1 med sweet potato, bite size cut (pre-cooked, fried)
    • 1 pc sweet banana, bite size cut (optional) (pre-cooked, fried)
    • 1 bunch spinach
    • 1 bunch bok choy, bite size cut (Pechay Tagalog)
    • salt and pepper to taste
    • tomato sauce or tomato paste
    • 1/2 cup chickpeas or green peas or both


    1. In a large pot saute onion and garlic, tomatoes and fish sauce.
    2. Add chicken and stir fry for 5 minutes.
    3. Add chicken stock and bring to a boil for 5 minutes.
    4. Add potatoes, carrots, banana to the pot and cook another 5 minutes or so.
    5. Add salt and pepper to taste (adjust to your desired taste)
    6. Add tomato sauce and stir to blend well.
    7. Add the peas, simmer for 2 minutes.
    8. Add spinach and bok choy.
    9. Cook just until spinach is wilted.
    10. Transfer into a serving dish.

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