Chicken menudo
10-17-03 · Chicken, duck & turkey Tags: Asian, Filipino, stews
Print This Post
The first time I cooked Chicken Menudo, I made a little girl very pleased indeed. Her name is Nicole and she is my husband’s niece. She was about 4 or 5 years old at the time. My own daughters were too young to eat table food then.
I have cooked Chicken Menudo dozens of times since. See, my kids, now 11 and 9, really love this dish. Funny that when I first tried it, I had no idea that chicken menudo would be better appreciated by kids than the classic pork version.
I used to cook Chicken Menudo using deboned chicken thighs–the kind one finds in pre-packed styrofoam trays in the supermarket. This time, I used the meat of stewing chicken. And, believe me, Chicken Menudo had never tasted so good.
Ingredients :
To prepare the chicken :
750 g. of stewing chicken (thighs, breasts or both)
a head of garlic, whole
1 onion, whole
1 bay leaf
4-5 peppercorns
salt
To cook the Chicken Menudo :
2 tbsp. of olive oil
1 tbsp. of finely minced garlic
2 onions, finely chopped
2 tomatoes, coarsely chopped
1 red bell bell pepper, diced
1 green bell pepper, diced
2-3 tbsp. of raisins
1/4 c. of tomato paste
1 c. of chicken broth
1/4 k. of potatoes, peeled and cut into 1″ x 1″ cubes
1 bay leaf
salt and pepper
Cooking procedure :
Wash the chicken well. Place in a casserole and cover with water. Pierce the whole garlic and onion in several places using a sharp pointed knife. Add them, and the bay leaf and peppercorns, to the chicken. Add some salt. Bring to a boil, skimming the scum as it rises. Lower the heat, cover and simmer for 2 hours or until tender. Drain and cool completely before cutting into 1″ x 1″ cubes.
Strain the broth and cool. Refrigerate, if possible, and scrape off the fat the forms on the surface.
Heat the olive oil in a large saucepan. Saute the garlic until fragrant. Add the chicken cubes and cook until the edges start to brown. Add the raisins, bay leaf, chopped onions and tomatoes. Cook until the tomatoes start to crumble. Add the cubed potatoes and cook for a few minutes. Add the bell peppers, and tomato paste. Stir well. Pour in the chicken broth. Season with salt and pepper. Bring to a boil, cover and simmer for 10 to 15 minutes or until the potatoes are tender and the sauce is thick. Adjust the seasonings before serving as the potatoes may absorb most of the salt. Add a pinch of sugar if the sauce is too sour.
Enjoy!
Hello Connie,
im sorry this so short, but i’m looking for Filipino crockpot recipes…can you help?
thank you for your time.
Connie,
I’m cooking this tonight. Ran out of “mix”. taste of the chicken will be through and through w/ that first step. Appreciate it.
Hi Connie,
I’ve been seeing your website early this year (I think, can’t remember the exact date eh). And just a week ago, I tried this chicken menudo since there’s no pork here in KSA.
And I’m surprise, it’s reslly taste like menudo (co’z i’m used to pork menudo way back in Phils). And my 5 yrs. old daughter likes it too. Don’t know with my husband, he didn’t comment but I notice that he doubled his serving of rice hahaha.
I also try your other recipes it superb!!! Thanks to your site. Keep up the good work. And Keep on posting new recipes. It really helps.
Hi Connie,
Life here in Sydney is always busy. That’s why I always use the bottled garlic and bottled ginger. Is this bad? They said that it’s not the same taste as the “real” garlic or ginger.
Love your site!
I can’t tell. I’ve never used bottled garlic except the toasted kind and that’s for garnishing only. Bottle ginger I have not even seen.
hi there,
i once ate at a japanese restaurant a sushiya san in yamanashi ken, the chef there was so good that the restaurant was always packed even though it was a little costly, i was so lucky to have sitted beside the famous chef on his break.
i cant help myself to ask him , why the food was so devine, whats youre secret, he replied smilingly ” theres no secret, just real very fresh ingridients” and i know our wonder girl ms. connie will agree. the secret is in the freshness of what you put in your cooking.
Agree. True with any cuisine. That’s why I’ve taken to planting herbs, vegetables and even some fruit trees in the garden. Someday, I hope we can have a farm.
hi ms. connie,
kami din trying hard din na planting.
we have kutsay and sibuyas na mura and sili, leeks, kafir lime and mustasa for our sigang sa miso.
the kinchay and unsoy are hard to handle” but my grand mother now at 90 who started cooking at age 13 in the 1930′s taught us to buy the young ones
with roots so mas easy to grow.( when we buy them from the market, we plant the ones that has roots pa.) i think everybody should have a garden na like ours, kase it saves money din. all you need is like soil pot water and sun. tapos tpid ka na and you know that its clean pa no malathion and all. who wants to feed their loved ones with chemicals. dba ms. connie.
hi miss connie,
is it ok to prepare the chicken ahead of time, say, boil the chicken tonight and cook the menudo tomorrow? i’m pressed for time every morning and if this recipe calls for 2 hrs boiling time, naku baka 2am pa lang e nagluluto na ako! LOL… ok lang kaya if i store the boiled chicken in the fridge? di kaya maapektuhan ang lasa nya?
thanks po. btw, i tried some of your recipes and it is always a hit! your site is really a great help. thanks again!
Anna, you can use chicken thigh fillets and cut the cooking time by 75%.
thanks a lot ms connie, will definitely try this.
where is the recipe here in this website?
It is found by people who read and pay attention. You hit the submit button when you posted your comment yet you did NOT read what’s between the comment box and the submit button.
wow, this is really good! can you post some more chicken recepes,especially the spicy dishes coz i just love to eat chicken…..a lot! thanks
Check the archives. Lots of chicken recipes there.
This recipe is great
but I do shortcut…I jst simply use onion, chicken, potato, carrots and salsa, and water. My hubby loves onion and I love the smell of it when it is fried so I add more of it, eventhough it is not necessary because salsa has a lot of spices in it.