This Menudo recipe is a Filipino dish that makes it’s appearance on everyday lunch and dinner tables to fiestas and special occasions. It is tomato based and has a little sauce that make it perfect with white steamed rice, and LOTS of it!
You can use cubed chicken breasts or pork meat in this dish. I have not tried nor heard of a beef version though. Please let me know if you know of a Filipino menudo recipe made with beef!
When I was a kid, I remember this dish having *chopped liver when served, but I do not really like liver nor is it easy to find where I live now, so I left it out. If you want to add it, of course feel free to. I’m sure it will taste closer to the authentic version my aunts used to cook!
I usually add *sliced hotdogs to this dish too. My son loves hotdogs (I mean, all kids do right?!) so if I have it, it definitely goes in the recipe too. I just didn’t have any on hand this time.
5 tablespoons canola oil, divided
1 pound pork or chicken breasts, cubed
3 potatoes, peeled and cubed
2 carrots, peeled and diced
4 garlic cloves, minced
1 Onion, diced
1/2 cup Tomato sauce
1 1/2 cups chicken broth
2 tablespoons soy sauce
*1 cup chopped liver, optional
*1 cup sliced hotdogs, optional
1 bell pepper, sliced
1/2 cup frozen peas
1/4 cup raisins
Salt and pepper
1. Season cubed chicken breasts with salt and pepper. Set aside.
2. In a wok or saucepan, heat 2 tablespoons oil over medium-high heat. Add chicken and let cook until lightly browned about 4-5 minutes, without stirring. You want that caramelization as it adds so much flavor to the dish. Give it a quick stir and let sit again until most of it is lightly browned.
3. Remove chicken pieces to a plate and set aside.
4. Add another 2 tablespoons oil to the pan and heat up. Pan fry the potatoes and carrots until lightly browned. Remove to a plate and set aside. *You can skip this step but my Tita Saning who showed me this recipe did it this way, so I am sharing this step too. Kind of like honoring her memory. I miss those times. ❤️
5. Heat up the last tablespoon of oil and saute the garlic until fragrant. Add the onions and saute for about 3-5 minutes, until golden.
6. Add in the tomato sauce, chicken broth, and soy sauce and bring to a boil. Add the chicken pieces, potatoes, and carrots. *If using liver and hot dogs, add them too*
7. Let simmer over medium-low heat until meat and potatoes are done, about 20-25 minutes. Taste, taste!
8. Add the bell peppers, peas, and raisins and simmer until heated through, about 5-10 minutes more. Season to taste with salt and pepper.
9. Serve hot over freshly cooked rice. Fish sauce on the side is optional, but highly recommended! 😋
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The recipe is missing. 🙁
On Thu., Nov. 12, 2020, 10:00 p.m. At Home With Theresa wrote:
> Theresa Pizarro posted: ” 1 pound chicken pieces 4 garlic cloves, minced 1 > Onion, diced 1/2 cup Tomato sauce 1 1/2 cups chicken broth 1 bell pepper, > sliced 3 potatoes, peeled and cubed 2 carrots, peeled and diced 1/2 cup > frozen peas 1/4 cup rai” >
Sorry that wasn’t meant to post yet. It’ll be up on the weekend. Thank you for your patience! 🙏❤️
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Got it done today! Thank you so much for your support and patience! ❤️ Have a great weekend!
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Is this also called sarciado? 🙂
I don’t think so. However the sarciado I know is a sweet and sour fried fish. 😊
Oh thank you!! I’m a third generation Filipino American, my great grandparents arrived here about 100 years ago. I vaguely remember my Lola making a dish that looked like that and she called it sarciado haha I think she made it with pork. I wish I had her recipe but we lost her in 1997 🙁
Maybe they sound similar? Menudo/Sarciado? 😊 my dad used to make a whole fried fish and topped it with sweet and sour sauce with onions, carrots…that was our sarciado. But then again he is mixed and my mom is Japanese, and different regions in the Philippines have different dishes, so maybe if you know where your grand ma is from we can find that recipe. Sounds like a plan?
Oh wow! My grandma was born in the United States, but her parents came from Cebu 🙂