This recipe is a lighter version of Menudo made of chicken and liver paste. It's quick and easy to make and definitely packed with that familiar classic Menudo flavor.
Prep Time10 minutesmins
Cook Time20 minutesmins
Servings: 4servings
Calories: 328kcal
Author: Mella
Ingredients
1smallonionfinely chopped
3clovesgarlicfinely chopped
600grams/1.3 pounds chicken breastsliced into cubes
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!
Video
Notes
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.