As much as I enjoy cooking up a party, I like to keep things simple. I believe with a little creativity, we can easily turn our everyday dishes into holiday favorites. Don’t you just love how the simple addition of pineapple chunks easily makes the classic adobo into something fancy enough for company?
One of my Noche Buena staples is chicken menudo. While pork menudo traditionally includes chunks of liver, I substitute sliced hot dogs in my chicken version for a family-friendly dish even the kiddos will love.
What else makes this chicken menudo a crowd-pleaser? I like to braise the chicken in pineapple juice for a subtly sweet taste and use canned diced tomatoes for a thick, hearty sauce. Taking inspiration from beef mechado, I also add a tablespoon or two of soy sauce which rounds up the flavors beautifully.
Another thing that makes this chicken menudo perfect for a gathering is it’s economical to make for a large crowd. Three pounds of boneless chicken thigh meat deliciously extended with hotdogs, potatoes, carrots, bell peppers, and raisins, you’ll have enough to feed an army! The recipe yielded a big “kawa”, we had menudo at home for days and still have plenty of leftovers in the fridge!
Give this chicken menudo a try and let me know what you think. Up next on our holiday extravaganza is an extra special version of binagoongan so make sure to check back here soon. As always, thank you for making Kawaling Pinoy a part of your celebrations.
- 2 tablespoons oil
- ½ red bell pepper, cored, seeded and cut into cubes
- ½ green bell pepper, cored, seeded and cut into cubes
- 4 hot dogs, sliced thinly on a bias
- 1 onion, peeled and chopped
- 4 cloves garlic, peeled and minced
- 3 pounds boneless, skinless chicken thigh meat, cut into 1-inch cubes
- 2 tablespoons soy sauce
- ½ cup pineapple juice
- 1 (14.5 ounces) can diced tomatoes
- ¼ cup tomato paste
- 1 cup water
- salt and pepper to taste
- 2 large potatoes, peeled and cut into cubes
- 2 large carrots, peeled and cut into cubes
- 1 tablespoon raisins
- In a wide pan over medium heat, heat 1 tablespoon of the oil. Add bell peppers and cook for about 1 minute or until tender yet crisp. With a slotted spoon, remove from pan and drain on paper towels. Add hot dogs and cook for about 1 to 2 minutes or until lightly browned. With a slotted spoon, remove from pan and drain on paper towels.
- In the pan, heat the remaining 1 tablespoon of oil. Add onions and garlic and cook until limp. Add chicken and cook until lightly browned. Add soy sauce and cook for about 1 minute.
- Add pineapple juice and cook for about 2 to 3 minutes. Add diced tomatoes, tomato paste, and water. Stir to combine and bring to a boil. Season with salt and pepper to taste. Lower heat, cover, and cook for about 20 to 25 minutes or until chicken is tender and sauce is reduced.
- Add potatoes, carrots, and raisins and cook for about 6 to 10 minutes or until tender. Add bell peppers and hot dogs and cook for about 2 to 3 minutes or until heated through. Season with additional salt and pepper, if needed. Serve hot.