Filipino Chicken Menudo (Menudong Manok)
Chicken Menudo (Menudong Manok) is a hearty Filipino stew that transforms humble ingredients into a vibrant dish where tender chicken and smoky hotdogs mingle with potatoes, carrots, and bell peppers in a rich tomato-based sauce brightened by pineapple juice. This family-style adaptation maintains the soul of traditional menudo while offering a more accessible, kid-friendly protein choice than the classic liver version, creating a sweet-savory harmony that deepens as it sits.
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 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
- ½ cup pineapple juice
- 1 cup water tubig
- 2 tablespoons cooking oil mantika
- Salt asin at paminta to taste
Instructions
- Begin by preparing all ingredients. Cut chicken thighs (manok) into 1-inch cubes, ensuring uniform size for even cooking. Cut potatoes (patatas) and carrots (karot) into similar-sized cubes. Dice bell peppers, finely chop onions (sibuyas), mince garlic (bawang), and slice hotdogs diagonally.
- Heat 1 tablespoon oil (mantika) in a large heavy-bottom pot over medium-high heat (350°F/175°C). Quickly sauté bell peppers for 30 seconds until tender-crisp, then remove and set aside. In the same pan, cook hotdogs until lightly browned (1-2 minutes), then remove.
- Add remaining oil and sauté garlic and onions until fragrant (2-3 minutes). Add chicken and cook until lightly browned (5-7 minutes). Add soy sauce (toyo) and cook for another minute.
- Reduce heat to medium (325°F/165°C). Add pineapple juice and simmer for 2 minutes. Add diced tomatoes (kamatis), tomato paste (pino na sarsa ng kamatis), and water (tubig). Bring to a boil, then reduce heat, cover, and simmer until chicken is tender (20-25 minutes).
- Add potatoes, carrots, and raisins (pasas). Cook until vegetables are tender (6-8 minutes). Return bell peppers and hotdogs to the pan and heat through (2-3 minutes). Season with salt (asin) and pepper (paminta) to taste.
- Serve hot with steaming white rice (kanin). This dish tastes even better the next day as the flavors continue to develop.
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
Nutrition
Calories: 285kcalCarbohydrates: 9gProtein: 40gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.04gCholesterol: 102mgSodium: 412mgPotassium: 849mgFiber: 1gSugar: 4gVitamin A: 647IUVitamin C: 35mgCalcium: 25mgIron: 2mg
Tried this recipe?Let us know how it was!