This recipe is a lighter version of Menudo made of chicken and liver spread. It’s quick and easy to make and definitely packed with that familiar classic Menudo flavor.
This is for you, chicken lovers!
I know it may sound unconventional especially to Pork Menudo fans but Chicken Menudo works! And it’s too good! I am surprised as you are but as they say in the culinary world “make it, to believe it”.
What makes a good Chicken Menudo?
Meat. Nutty liver flavor and tomatoes. That simple.
As long as you have the three crucial ingredients, you are bound to make a successful and delicious dish.
MENUDO INGREDIENTS, the specifics!
- Chicken: Using chicken breasts for Menudo makes it an easy and healthier dish. It’s also quick to cook and effortless to eat.
- Tomatoes: If you know me, I love using fresh tomatoes when making Menudo. Since this recipe has a much shorter cooking time than Pork Menudo, it needs a small amount of tomato paste to quickly add color and enhance the tomato flavor.
- Seasoning: Classic Filipino menudo recipes often use calamansi as one of the based flavors but I personally, I love, love using Worcestershire. It just brings the whole dish to a whole new level of goodness.
- Vegetables: It’s all here including raisins and more! Carrots, potatoes and bell peppers are the basic vegetables for Menudo.
- Liver: Liver paste or liver pate makes a convenient addition to this recipe. It adds the nutty liver flavor we all love. Use chicken liver paste or pork liver paste.
A few tips and substitutions!
You can use chicken pieces with skin-on and bone-in if preferred. They are equally good too! Albeit, richer with the extra fat from the skin.
Other popular vegetable additions are green peas, chickpeas or garbanzos and sometimes sweet potato. If you are using canned Garbanzos (chickpeas), add it together with the chicken so it will soften just in time.
If you prefer using fresh chicken liver, use only one piece. Fry it until golden brown, then mash it with a fork before adding to the Menudo mixture.
If you don’t have Worcestershire sauce, use 2 teaspoons soy sauce mixed with 1 teaspoon calamansi or white vinegar as a substitute.
Always good with warm rice. Always!
Watch the video on how to cook Chicken Menudo
- 1 small onion (finely chopped)
- 3 cloves garlic (finely chopped)
- 600 grams /1.3 pounds chicken breast (sliced into cubes)
- 2 tomatoes (chopped)
- 1 tablespoon tomato paste
- 2 teaspoons Worcestershire sauce
- 1 small carrot (cut into cubes)
- 1 medium-size potato (cut into cubes)
- 1/2 cup raisins
- 1 can liver spread or paste (I used Reno)
- 1/2 cup frozen green peas
- 1 cup bell pepper
- salt and pepper to taste
- 1 1/2 cup chicken broth
- Heat oil in a pot. Add onions and garlic. Stir fry until fragrant and translucent. Add chicken and cook for 5 minutes until no longer pink.
- Add fresh tomatoes, tomato paste, Worcestershire sauce, carrots, potatoes, and raisins. Stir-fry for 2 to 3 minutes. Pour chicken stock then add the liver paste. Gently stir. Cover with lid and cook until the chicken and vegetables are fork-tender, about 20 minutes.
- Season with salt and black pepper as necessary. Add green peas and bell pepper. Cook for another 2 to 3 minutes. Serve with warm rice. Enjoy!
Recipe Notes and Tips:
- Worcestershire sauce substitute: 2 teaspoons soy sauce mixed with 1/2 teaspoon calamansi or white vinegar.
- Other vegetable variations: garbanzos and sweet potato
- Chicken broth substitute: dilute half cube of chicken bouillon in 1 1/2 cup hot water. Note that some chicken bouillon are high in sodium, hence add additional seasoning only at the end of the cooking.
- For a slightly sweeter Menudo, add 1/2 teaspoon white sugar.
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