Try this Filipino 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.
I enjoy cooking for a crowd, but I also prefer 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 quickly makes the classic adobo into something fancy 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.
- I use boneless, skinless chicken thigh or leg meat for ease of prep. Chicken breast works, too, but tends to cook and dry out faster so adjust cook time accordingly.
- Cut the meat and other ingredients in uniform size to ensure even cooking.
- For additional color and nutrition, add one cup of green peas or garbanzo beans during the last 10 minutes of cook time.
- Want more sweet and tangy flavors? Add one cup of pineapple tidbits!
How to serve
- With steamed rice, of course! We also like to enjoy it at home with warm pandesal; that rich, thick tomato gravy is just made for sopping!
- Got plenty of leftovers? Like giniling na baboy, this hearty chicken stew is delicious as filling for torta or omelet.
- To store for future meals, allow to cool completely and transfer in resealable bags or airtight container. It should keep in the refrigerator for up to 3 days or in the freezer for up to 2 months.