Chicken Breast Pochero

AJI-NO-MOTO® Umami Seasoning


  • 3 1/3 Tbsps. (50ml) Cooking oil
  • 1/4 cup (25g) Red onion, sliced
  • 600 grams (600g) Chicken, bone in
  • 1/4 cup (25g) Garlic, minced
  • 1/2 cup (100g) Tomato, sliced
  • 5 cups (1250ml) Water
  • 5 Tbsps. (75g) Tomato paste
  • 2 1/2 cups (400g) Yellow sweet potato, cubed
  • 2 cups (300g) Baguio beans, trimmed
  • 3/4 cup (125g) Chick peas, cannned, drained and peeled
  • 10 pcs (400g) Banana (saba), biased cut
  • 3 3/4 cups (375g) Pechay Tagalog leaves, well cleaned
  • 2 1/2 cups (275g) Cabbage, wedged
  • 1 1/2 pack (15g) AJI-NO-MOTO® Umami Seasoning
  • 1/2 tsp. (1g) Ground black pepper
  • 1/3 cup (80g) Fish sauce
  • 3 1/3 Tbsps. (50g) White sugar


  1. SAUTE AND SEAR. In a pan, heat oil then saute onion. Add chicken and sear for few minutes. Add garlic and tomatoes. Saute until tomatoes are soft.
  2. BOIL AND SIMMER. Add water and tomato paste. Let it boil. Lower flame to simmer. Add sweet potato and simmer covered until it is cooked. Add baguio beans and chick peas. Cover and continue simmering for about 2 minutes. Stir in banana and cook until tender. Add Pechay Tagalog and cabbage. Simmer for 1 minute.
  3. SEASON. Add AJI-NO-MOTO®, ground black pepper, fish sauce and sugar. Mix well. Serve while hot with 1 cup rice.

Cooking Tips

You can fry the saba banana for a crispier texture.

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ajinomoto cooking_time  Cooking Time: 15 minutes ajinomoto prep_time  Preparation: 10 minutes ajinomoto servings  Servings: 5 ajinomoto size  Serving size:
-2 1/2 cups Chicken Breast Pochero (500g)
-1 1/4 cup rice (200g)

Products Used

AJI-NO-MOTO® Umami Seasoning Buy Now

Nutrition Facts

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Good to Know Nutrition Facts

Try this less fat version of Chicken Pochero that is also a good source of lean Protein for muscle growth and development.


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