Pro Tips
**Chef's Tips & Troubleshooting:**
- Simmer on low heat — a rolling boil makes the chicken stringy.
- The sweet pickle relish adds a subtle sweetness that balances the tomato base.
- Use a combination of ground pork and liver for the classic Filipino menudo texture.
Cooking Tips
For the most tender results, cook low and slow — a gentle simmer (not a vigorous boil) breaks down connective tissue without drying out the meat. Taste and adjust seasoning toward the end of cooking. As liquids reduce, flavors concentrate, so what tastes balanced early may become too salty later.
Ingredient Substitutions
Chicken alternatives: Pork shoulder or boneless thigh meat can substitute for chicken in stews. For lighter fare, extra-firm tofu or seitan works in stir-fries and braises. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. This dish freezes exceptionally well — portion into freezer-safe containers and store for up to 3 months. Thaw overnight in the refrigerator before reheating. When reheating frozen portions, add a splash of water or broth to restore the original consistency, as some liquid is absorbed during storage. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Chicken Menudo
Try this Filipino Chicken Menudo for dinner tonight! Loaded with chicken, hot dogs, potatoes, carrots, and bell peppers in a flavorful tomato gravy, this hearty stew is sure to be a family favorite.
Instructions
- Set a large pan on medium heat, heat 1 tablespoon of the oil. Add bell peppers and cook for about 30 seconds or until tender yet crisp. Use a slotted spoon, remove from pan and drain on paper towels.
- Add hot dogs and cook for about 1 to 2 minutes or until it gets lightly browned. Use a slotted spoon, take them out of the pan and drain on paper towels.
- Drop in the garlic, onion and sauté just until they soften.
- Add chicken and Cook it until it gets lightly browned.
- Fold in soy sauce and cook for about 1 minute.
- Add pineapple juice and cook for 1 to 2 minutes.
- Drop in diced tomatoes, tomato paste, and water. Stir to combine and Get it boiling.
- Add salt and pepper to taste. Lower heat, cover, and cook for about 20 to 25 minutes or until chicken is tender and sauce is slightly reduced.
- Mix in potatoes, carrots, and raisins and cook for about 6 to 8 minutes or until tender.
- Add bell peppers and hot dogs and Cook it until heated through.
- Add additional salt and pepper, if needed. Serve it while it's hot.
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Pro Tips & Troubleshooting
- Simmer on low heat — a rolling boil makes the chicken stringy.
- The sweet pickle relish adds a subtle sweetness that balances the tomato base.
- Use a combination of ground pork and liver for the classic Filipino menudo texture.
Cooking Tips
Taste and adjust seasoning toward the end of cooking. As liquids reduce, flavors concentrate, so what tastes balanced early may become too salty later.
Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
This dish freezes exceptionally well — portion into freezer-safe containers and store for up to 3 months. Thaw overnight in the refrigerator before reheating.
When reheating frozen portions, add a splash of water or broth to restore the original consistency, as some liquid is absorbed during storage.
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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