Try this Chicken Menudo for dinner tonight! Loaded with chicken, hot dogs, potatoes, carrots, bell peppers in a flavorful tomato gravy, this hearty stew is sure to be a family favorite!
As much as I enjoy cooking for a crowd, I like to keep things simple. I believe with a little creativity, we can easily turn our everyday dishes into special occasion 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 party staples is chicken menudo. Not only is it perfect for everyday family dinners, but it’s also economical to make for a large gathering. Three pounds of boneless chicken thigh meat extended with hotdogs, potatoes, carrots, bell peppers, and raisins, you’ll have enough to feed an army.
This recipe yielded a big “kawa”, we had plenty of leftovers in the fridge to enjoy for days!
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 hearty Filipino stew 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 to round off the flavors beautifully.
Tips on How to Make Chicken Menudo
- I use boneless, skinless chicken thigh meat but feel free to use chicken breast. Please note that breast will cook faster so adjust cook time accordingly.
- Cut the thigh meat and other ingredients in uniform size to ensure even cooking.
- If the sauce is drying out before the potatoes and carrots are tender, add more pineapple juice or water.
- Want more sweet and tangy flavors? Add one cup of pineapple tidbits!
- To store for future use, allow to cool completely and transfer into airtight containers. It should keep in the fridge for up to 3 days or in the freezer for up 2 months.
- 2 tablespoons canola oil
- 1/2 red bell pepper, cored, seeded and cut into cubes
- 1/2 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
- 1/2 cup pineapple juice
- 1 can (14.5 ounces) diced tomatoes
- 1/4 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 30 seconds 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 softened.
- Add chicken and cook until lightly browned.
- Add soy sauce and cook for about 1 minute.
- Add pineapple juice and cook for about 1 to 2 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 8 minutes or until tender.
- Add bell peppers and hot dogs and cook until heated through. Season with additional salt and pepper, if needed. Serve hot.