Steamed Filipino Chicken Pochero with Winter Vegetables
A comforting Filipino-inspired skillet supper featuring chicken and winter vegetables gently steamed together to highlight seasonal produce, balanced with traditional flavors and an approachable cooking method.
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Overview
This Steamed Filipino Chicken Pochero is a cozy and nutritious skillet meal perfect for winter evenings. The dish features tender chicken pieces and a medley of winter vegetables gently steamed together, absorbing the warm, savory notes of garlic, tomato, and traditional Filipino seasonings. This method preserves the vibrant flavors and textures of the seasonal produce while delivering a comforting home-cooked experience.
Why you’ll love it
- Light yet hearty – steaming keeps the dish from being too heavy but ensures satisfying flavors.
- Seasonal produce at its best – featuring winter vegetables like carrots, cabbage, and potatoes.
- Simple one-skillet method with steaming to maintain nutrients and texture.
- Flexible and approachable Filipino-inspired flavors that appeal to all palettes.
Ingredient notes
- Chicken thighs: Bone-in, skin-on thighs provide tenderness and flavor; you can substitute with boneless but slightly adjust cooking time.
- Winter vegetables: Carrots, potatoes, and cabbage are classic choices, easily available during colder months.
- Tomato base: Ripe tomatoes provide natural sweetness and acidity to balance the dish.
- Seasonings: Garlic, bay leaves, and fish sauce are traditional pochero flavor enhancers; adjust fish sauce to taste or use soy sauce as a substitute.
Serving & storage
- Serve hot with steamed white rice or crusty bread to soak up the flavorful broth.
- Leftovers can be refrigerated in an airtight container for up to 3 days.
- Reheat gently on the stove over low heat, adding a splash of water if the broth has reduced.
- This dish freezes well; freeze in portioned containers for up to 2 months.
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Chef tips
- For best safety and flavor, ensure the chicken reaches an internal temperature of 74°C (165°F) before serving.
- If you don't have fish sauce, you may substitute with light soy sauce or salt, but adjust to taste.
- Use a tight-fitting lid to trap steam and cook the vegetables evenly.
- Leftover broth can be saved and used as a flavorful base for soups or sautéed vegetables.
Ingredients
- 800 g (1.75 lbs) bone-in, skin-on chicken thighs, trimmed of excess fatchicken thighs
- 3 medium carrots, peeled and cut into 5 cm (2 inch) chunkscarrots
- 3 medium potatoes, peeled and quarteredpotatoes
- ¼ medium head of green cabbage, chopped into large pieces (about 250 g)green cabbage
- 3 ripe medium tomatoes, chopped (about 300 g)tomatoes
- 4 cloves garlic, mincedgarlic
- 2 medium onions, sliced thinlyonions
- 2 bay leavesbay leaves
- 1½ tablespoons fish sauce (patis), or to tastefish sauce
- 750 ml (3¼ cups) chicken broth or waterchicken broth
- 2 tablespoons cooking oil (vegetable or canola)cooking oil
- Salt and freshly ground black pepper, to tastesalt and pepper
- Cooked white rice, for servingwhite rice
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Equipment
- large oven-safe skillet with lid or deep covered skillet
- knife
- cutting board
- measuring spoons
- measuring jug
Nutrition per serving
- Calories420
- Protein38 g
- Carbs30 g
- Fat15 g
Step-by-step
Step 1
Heat the skillet over medium heat and add 2 tablespoons of cooking oil. Once hot, add the chicken thighs skin-side down and sear for about 5 minutes until golden brown. Flip and sear the other side for 3 minutes. Remove the chicken from the skillet and set aside.Step 2
In the same skillet, add the sliced onions and minced garlic. Sauté for 3 to 4 minutes until fragrant and onions are translucent.Step 3
Add the chopped tomatoes and bay leaves to the skillet. Cook for about 5 minutes, stirring occasionally, until the tomatoes break down and form a sauce.Step 4
Return the chicken thighs to the skillet. Pour in the chicken broth and fish sauce. Season lightly with salt and pepper. Bring the liquid to a gentle simmer over medium heat.Step 5
Arrange the potatoes and carrots around the chicken in the skillet. Cover with the lid and reduce heat to low. Steam everything together for 20 minutes, or until the chicken is cooked through and vegetables are tender. Check occasionally to ensure there is still some liquid to steam properly; add a splash of water or broth if needed.Step 6
Add the chopped cabbage on top, cover again, and steam for an additional 7 minutes until the cabbage is wilted but still vibrant and slightly crisp.Step 7
Taste the broth and adjust seasoning with additional fish sauce, salt, or pepper as needed. Remove the bay leaves before serving.Step 8
Serve the steamed Filipino chicken pochero hot with steamed white rice on the side to soak up the juices.
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