Chicken Menudo or Menudong Manok was my Mama’s clever way of making our weekday lunches special without breaking the bank. I can still remember coming home from school to the mouthwatering aroma of garlic and tomato sauce from our kitchen, knowing that this hearty, one-pot ulam was waiting for us.
While traditional menudo uses pork, my family prefers this chicken version – it’s lighter, healthier, and honestly, just as flavorful! The tender chicken pieces, perfectly diced potatoes and carrots swimming in that rich, tomato-based sauce never fail to bring comfort, especially when served with steaming white rice.
Try it, this budget-friendly twist on the classic menudo might just become your family’s new favorite recipe, too.
Why You’ll Love This Recipe
- One-pot comfort food perfect for both everyday meals and special occasions
- Budget-friendly yet impressive enough for guests
- Customizable with various ingredients
- Makes plenty of leftovers that taste even better the next day
- Kid-friendly version of the traditional menudo
- Perfect balance of savory and subtle sweetness
Filipino Chicken Menudo (Menudong Manok)
Equipment
- Large heavy-bottom pot or kawali (kawaling malalim) For even heat distribution and preventing burning
- Sharp knife (matulis na kutsilyo) For precise cutting of ingredients
- Cutting board (Sangkalan) For ingredient preparation
- Measuring cups and spoons (pangsukat na tasa at kutsara) For accurate measurements
- Wooden spoon (sandok na kahoy) For gentle stirring without scratching the pot
- Can opener (pambukas ng lata) For opening canned ingredients
- Garlic press (pangpisa ng bawang) Optional, for mincing garlic
Ingredients
For the Main Protein
- 3 pounds boneless skinless chicken thigh meat (manok), cut into 1-inch cubes
- 4 Filipino-style hotdogs hatdog, sliced diagonally
- 2 tablespoons soy sauce toyo
For the Vegetables
- 2 large potatoes patatas, peeled and cubed
- 2 large carrots karot, peeled and cubed
- 1 red bell pepper pulang siling pangsigang, cubed
- 1 green bell pepper berdeng siling pangsigang, cubed
- 1 large onion sibuyas, finely chopped
- 4 cloves garlic bawang, minced
- 2 tablespoons raisins pasas
For the Sauce
- 1 can 14.5 oz diced tomatoes (tinimping kamatis)
- ¼ cup tomato paste pino na sarsa ng kamatis
- ½ cup pineapple juice katas ng pinya
- 1 cup water tubig
- 2 tablespoons cooking oil mantika
- Salt asin and pepper (paminta) to taste
Instructions
Step 1: Preparation (Paghahanda)
- Cut chicken into 1-inch cubes, ensuring uniform size for even cooking
- Wash and cut all vegetables into similar-sized cubes
- Mince garlic and chop onions finely
- Slice hotdogs diagonally
Step 2: Cooking Process (Pagluluto)
Sauté Vegetables (Temperature: Medium-High, 350°F/175°C)
- Heat 1 tablespoon oil in pan
- Sauté bell peppers for 30 seconds until tender-crisp
- Remove and set aside
Cook Hotdogs (Temperature: Medium-High, 350°F/175°C)
- In the same pan, cook hotdogs until lightly browned (1-2 minutes)
- Remove and set aside
Cook Chicken (Temperature: Medium-High, 350°F/175°C)
- Add remaining oil
- Sauté garlic and onions until fragrant (2-3 minutes)
- Add chicken, cook until lightly browned (5-7 minutes)
- Add soy sauce, cook for 1 minute
Make Sauce (Temperature: Medium, 325°F/165°C)
- Add pineapple juice, simmer for 2 minutes
- Add diced tomatoes, tomato paste, and water
- Bring to a boil, then reduce heat
- Cover and simmer until chicken is tender (20-25 minutes)
Add Vegetables (Temperature: Medium, 325°F/165°C)
- Add potatoes, carrots, and raisins
- Cook until vegetables are tender (6-8 minutes)
- Return bell peppers and hotdogs to the pan
- Heat through (2-3 minutes)
- Season with salt and pepper to taste
Tips from Lola’s Kitchen
- Meat Selection: Choose chicken thighs over breast meat for more flavor and tenderness
- Tenderizing Tip: Marinate chicken in pineapple juice for 30 minutes before cooking
- Color Enhancement: Add 2-3 drops of atsuete oil for a deeper red color
- Flavor Boost: Add a bay leaf (dahon ng laurel) while simmering for extra aroma
- Thickness Control: If sauce is too thick, add water gradually; if too thin, simmer uncovered
Traditional Serving Suggestions
- Serve hot with steamed white rice (kanin)
- Garnish with fresh cilantro (wansoy)
- Pair with calamansi on the side
- Serve with pickled papaya (atchara)
- Excellent with crusty pandesal for breakfast
Troubleshooting Common Issues
- Dry Chicken:
- Solution: Don’t overcook the chicken; maintain proper heat
- Add more sauce if needed
- Watery Sauce:
- Solution: Simmer uncovered to reduce
- Add 1 tablespoon tomato paste
- Hard Vegetables:
- Solution: Cut into smaller, uniform pieces
- Add more cooking time if needed
Ingredient Alternatives
- Chicken breast instead of thighs (cook 5 minutes less)
- Vienna sausages instead of hotdogs
- Sweet peas instead of bell peppers
- Quail eggs for added protein
- Liver spread for traditional flavor
Storage & Reheating
- Refrigeration:
- Store in airtight container
- Keeps for 3-4 days in refrigerator
- Let cool completely before storing
- Freezing:
- Freezes well for up to 2 months
- Thaw overnight in refrigerator
- Reheating:
- Stovetop: Medium heat until internal temperature reaches 165°F (74°C)
- Microwave: 2-3 minute intervals, stirring between
Variations
- Spicy Version: Add chopped bird’s eye chilies (siling labuyo)
- Seafood Twist: Add shrimp in the last 5 minutes
- Vegetable-Heavy: Double the vegetables, reduce meat
- Party Style: Add cheese and cream for a richer sauce
- Low-Carb: Replace potatoes with cauliflower
FAQs
Q: Can I make this in advance for a party? A: Yes! It actually tastes better the next day as flavors meld. Q: How do I prevent the potatoes from getting mushy? A: Add them at the right time and don’t overcook. They should be fork-tender but still firm. Q: Can I use chicken breast instead of thighs? A: Yes, but reduce cooking time by 5 minutes to prevent drying. Q: Is this recipe freezer-friendly? A: Yes, it freezes well for up to 2 months in an airtight container. Q: Can I make this spicy? A: Yes, add chopped bird’s eye chilies or red pepper flakes to taste.Nutrition
The Story Behind Filipino Chicken Menudo (Menudong Manok)
Filipino Chicken Menudo, known locally as “Menudong Manok,” stands as a testament to the Philippines’ rich culinary heritage and its ability to transform global influences into uniquely Filipino flavors. While sharing its name with the Mexican tripe soup menudo, this beloved Filipino dish has evolved into something entirely different, showcasing the ingenious way Filipino cuisine adapts and reimagines foreign dishes.
During the Spanish colonial period (1521-1898), the original Mexican menudo made its way to Philippine shores through the Manila-Acapulco Galleon Trade. However, as with many adopted recipes, Filipino cooks began crafting their own version, adapting it to local tastes and available ingredients. The result was a hearty, tomato-based stew that became a cornerstone of Filipino family gatherings and celebrations.
Traditional pork menudo has long been a fixture at Filipino festivities, but the chicken variation emerged as families sought healthier, more economical alternatives. This adaptation reflects the practical ingenuity of Filipino home cooks, who often modify recipes to suit both nutritional preferences and budget constraints. The switch to chicken made the dish more accessible for everyday meals while retaining its beloved status as a special occasion favorite.
What makes Filipino Chicken Menudo truly special is its role in “pamana” or heritage cooking. Passed down through generations, each family’s recipe carries subtle variations – a testament to the dish’s versatility and the personal touches added by countless Filipina mothers and grandmothers. Some families swear by the addition of pineapple juice for sweetness, while others might include liver spread for added richness, creating a tapestry of flavors that tells the story of Filipino family cooking.
In modern Filipino households, Chicken Menudo has earned its place as a “lutong bahay” (home-cooked) champion. Its popularity spans breakfast tables, where it’s served with pan de sal, to dinner parties where it takes center stage. The dish exemplifies the Filipino tradition of “authentic home cooking,” where simple ingredients transform into something extraordinary through patient simmering and careful seasoning.
The evolution of Chicken Menudo also reflects changing times. While the traditional recipe remains beloved, contemporary versions might feature additional vegetables for added nutrition or substitute ingredients to accommodate dietary preferences. Yet, regardless of these modifications, the essence of the dish – its comforting, home-cooked character – remains unchanged.
For many Filipino-Americans and overseas Filipinos, Chicken Menudo serves as a taste of home, a dish that bridges geographical distances and connects them to their cultural roots. Its familiar aroma wafting through the kitchen can transport them back to their grandmother’s cooking, making it more than just a meal – it’s a vessel of memories and cultural identity.
Today, this beloved dish continues to grace Filipino tables worldwide, its rich tomato sauce and tender chicken pieces telling a story of culinary adaptation, family tradition, and the enduring comfort of home cooking. Whether served at a grand family celebration or as a simple weekday dinner, Chicken Menudo remains a shining example of Filipino cuisine’s ability to transform the ordinary into the extraordinary.
As we continue to see a global rise in interest in Filipino cuisine, Chicken Menudo stands ready to introduce more people to the warmth and creativity of Filipino cooking. Its balance of flavors, nutritious ingredients, and heartwarming appeal make it a perfect ambassador for the rich tapestry of Filipino culinary culture.