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!
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.