Menudo Panlasang Pinoy Food

HOW TO COOK CHICKEN MENUDO

How to Cook Chicken Menudo image

Chicken menudo tomato based dish and a variation of pork menudo and resembles chicken afritada because of one ingredient, the bell peppers.

Provided by Manny

Time 32m

Number Of Ingredients 18

Ingredients

3/4 kilo chicken breast (cut into cubes)
1/4 kilo chicken liver (cut into cubes)
1 small can tomato sauce (8 Oz)
1 cup banana ketchup
1 pc carrot (slice into cubes)
1 pc potato (slice into cubes)
2 medium sized red and green bell peppers (cut into squares)
1 small can cooked dry peas
2 pcs bay leaves
3 cloves garlic (minced)
2 large red onion (chopped)
3 Tbsp cooking oil
2 pieces hotdog (sliced)
2 tablespoons dried raisins
3 pcs calamansi (extract the juice)
1/4 cup soy sauce
2 cups water
salt and pepper to taste.

Steps:

In a large bowl, marinate the chicken breast in calamansi and soy sauce for at least 10 to 20 minutes. Set aside.
In a pot, heat some cooking oil and fry the potatoes and carrots until light brown. Set aside.
In the same pot, saute garlic and onion until the fragrant and soft.
Add the chicken and saute for at least 2 minutes in medium low fire.
Add water and laurel leaves and bring to a boil. Remove the scum floating on the broth.
Then add the chicken liver, tomato sauce and ketchup and stir. Simmer for at least 10 minutes.
After 10 minutes, add the green peas, bell peppers, carrots, potatoes, hotdogs, raisins, salt and pepper. Simmer again for 5 minutes stirring occasionally. Serve hot.

Nutrition Facts : ServingSize 200 g, Calories 223 kcal

FILIPINO MENUDO

Filipino Menudo image

Comfort food Filipino style! This is one of my husband's favourite Filipino dishes. I make this in big batches because it freezes well, and it tastes better the longer you keep it. It can stay for up to 2 weeks in the freezer. This can also be cooked in a slow cooker like the usual slow cooker stew.

Provided by Pinaygourmet 345142

Categories Stew

Time 2h

Yield 10 serving(s)

Number Of Ingredients 17

Ingredients

1 kg pork tenderloin, cubed
3 medium potatoes, cubed
2 medium carrots, cubed
1/2 cup raisins
1 medium red bell pepper, diced
1 medium green bell pepper, diced
500 ml tomato sauce
100 g liver spread (originally, we use fresh pork liver but since it's very difficult to find a good liver, I substitute)
1 medium onion, chopped
2 garlic cloves, chopped
50 g grated romano cheese (Parmesan is also good)
2 bay leaves
1 cup Sprite (Yes, Sprite.)
4 tablespoons soy sauce
2 tablespoons lemon juice
1 lemon, zest of, only
ground black pepper

Steps:

Combine all marinade ingredients. Divide the marinade in halves. Save half. Add pork cubes on the other half with the bay leaf and marinate for at least 30 minutes.
Remove pork from the marinade, drip dry.
Sauté garlic and onion, add pork and the unused half of the marinade and bay leaf, simmer uncovered, reduce the liquid to half.
Add fresh pork liver if you prefer the fresh ingredient, cover and cook.
Add tomato sauce, liver paste (if this is what you're using), carrots, potatoes and raisins, simmer stirring occasionally.
Add peppers and adjust the seasoning.
Add the grated cheese, let it melt, stir and distribute evenly. Serve hot.

Nutrition Facts : Calories 284.3, Fat 7.7, SaturatedFat 3.1, Cholesterol 82, Sodium 868.5, Carbohydrate 27.2, Fiber 3.8, Sugar 11.4, Protein 26.9

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