Best 4 Chicken Menudo Recipe Filipino Style Recipes

CHICKEN MENUDO

Steps:

• 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.

HOW TO COOK CHICKEN MENUDO

Steps:

• In a large bowl, marinate the chicken breast in calamansi and soy sauce for at least 10 to 20 minutes. Set aside.
• In a pot, heat some cooking oil and fry the potatoes and carrots until light brown. Set aside.
• In the same pot, saute garlic and onion until the fragrant and soft.
• Add the chicken and saute for at least 2 minutes in medium low fire.
• Add water and laurel leaves and bring to a boil. Remove the scum floating on the broth.
• Then add the chicken liver, tomato sauce and ketchup and stir. Simmer for at least 10 minutes.
• After 10 minutes, add the green peas, bell peppers, carrots, potatoes, hotdogs, raisins, salt and pepper. Simmer again for 5 minutes stirring occasionally. Serve hot.

FILIPINO MENUDO

Steps:

• Combine all marinade ingredients. Divide the marinade in halves. Save half. Add pork cubes on the other half with the bay leaf and marinate for at least 30 minutes.
• Remove pork from the marinade, drip dry.
• Sauté garlic and onion, add pork and the unused half of the marinade and bay leaf, simmer uncovered, reduce the liquid to half.
• Add fresh pork liver if you prefer the fresh ingredient, cover and cook.
• Add tomato sauce, liver paste (if this is what you're using), carrots, potatoes and raisins, simmer stirring occasionally.
• Add peppers and adjust the seasoning.
• Add the grated cheese, let it melt, stir and distribute evenly. Serve hot.

FILIPINO MENUDO (PORK AND LIVER STEW)

Steps:

• Bring a large pot of lightly salted water to a boil; add the pork chops and return to a boil. Cook the pork chops at a boil for 5 minutes, remove, and set aside to cool. Remove 1 cup of the broth from the pot and set aside for later use. Once the chops are cooled to the touch, cut into bite-size pieces.
• Return the water to a boil; add the pork liver to the pot and cook at a boil until tender, 7 to 10 minutes. Drain and discard the liquid. Set the liver aside to cool; cut into bite-size pieces.
• Heat the olive oil in a large skillet over medium heat; cook and stir the onion and garlic in the hot oil until tender, about 5 minutes. Stir the pork chops into the onion and garlic; cook and stir together for 5 minutes. Season with salt and pepper. Add the tomatoes and reserved broth; cover and cook for 10 minutes. Stir the pork liver, garbanzo beans, raisins, and potatoes into the mixture; cover and simmer until the potatoes are fork-tender, about 10 minutes.