Chicken Menudo
Chicken Menudo is a tomato-based Filipino stew made with tender chicken thighs, potatoes, carrots, hotdogs, and bell peppers. The chicken is marinated in soy sauce and calamansi, then simmered in a rich tomato sauce thickened with liver spread.
Servings: 6 people
Calories: 464kcal
Cost: $
Equipment
- 1 Mixing bowl For marinating the chicken.
- 1 Large pan with lid A wide, deep pan gives the chicken room to brown and holds the sauce during the simmer.
Ingredients
- 2 lbs boneless chicken thighs diced
- 2 tablespoons soy sauce
- 1 tablespoon calamansi juice or lemon juice
- 3 tablespoons cooking oil
- 1 piece medium potato diced
- 1 piece medium carrot diced
- 3 pieces hotdogs sliced diagonally
- 5 cloves garlic minced
- 1 piece medium onion chopped
- 3 tablespoons tomato paste
- 1 cup water
- 2 pieces dried bay leaves
- 1 tablespoon liver spread
- 1 piece red bell pepper optional, sliced
- 1 piece green bell pepper optional, sliced
- 1 teaspoon sugar optional
- salt and ground black pepper to taste
Instructions
- Combine the chicken thighs, soy sauce, and calamansi juice in a bowl. Mix well and marinate for 20 to 30 minutes.2 lbs boneless chicken thighs, 2 tablespoons soy sauce, 1 tablespoon calamansi juice
- Heat the cooking oil in a pan. Fry the potatoes and carrots for 3 to 4 minutes, or until the edges turn light brown. Remove from the pan and set aside.3 tablespoons cooking oil, 1 piece medium potato, 1 piece medium carrot
- Using the same pan, fry the hotdogs for 1 to 2 minutes, or until lightly browned. Remove from the pan and set aside.3 pieces hotdogs
- Sauté the garlic in the same pan until it begins to brown.5 cloves garlic
- Add the onion and cook until softened.1 piece medium onion
- Add the marinated chicken. Cook for 5 to 6 minutes, or until the outside turns light brown.2 lbs boneless chicken thighs
- Add the tomato paste and stir until it coats the chicken. Cook for 1 to 2 minutes.3 tablespoons tomato paste
- Pour in the water and add the bay leaves. Stir and bring to a boil.1 cup water, 2 pieces dried bay leaves
- Cover the pan and simmer for 15 to 18 minutes, or until the chicken is tender. Add a little water if the sauce becomes too thick.1 cup water
- Add the liver spread and stir until it blends into the sauce.1 tablespoon liver spread
- Return the fried potatoes, carrots, and hotdogs to the pan. Stir and cook for 7 to 8 minutes, or until the potatoes and carrots are tender.1 piece medium potato, 1 piece medium carrot, 3 pieces hotdogs
- Add the red and green bell peppers. Cook for 2 to 3 minutes.1 piece red bell pepper, 1 piece green bell pepper
- Taste the sauce. Add the sugar only if the sauce tastes too sour. Season with salt and ground black pepper as needed.1 teaspoon sugar, salt and ground black pepper
- Transfer to a serving plate. Serve hot with rice.
Video
Notes
Make ahead – The flavor deepens overnight in the fridge. Reheat over low heat with a splash of water to loosen the sauce.
Freezing – Freeze cooled menudo in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating.
Liver spread – Reno is the classic brand for menudo. Stirring it with a spoonful of the hot sauce first helps it melt in smoothly.
Scaling – When doubling the recipe, use a wide pan and brown the chicken in two batches so each piece gets good color.
Nutrition
Calories: 464kcal | Carbohydrates: 15g | Protein: 28g | Fat: 33g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 155mg | Sodium: 534mg | Potassium: 712mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3071IU | Vitamin C: 54mg | Calcium: 40mg | Iron: 2mg