I have a love-hate relationship with chicken menudo. It’s such a lovely stew of different vegetables, potatoes, and chicken in a savory tomato sauce. It reminds me of tomato soup, but with hearty stuff inside. The only problem is you’ll come across liver! I’m sure there is a way to make menudo with correctly cooked liver. But let’s just say I have yet to come across one. My mom knows that my brother and I don’t particularly like liver, so thankfully she leaves it out. I also like to think that my parents aren’t really into liver too.
It is quite an unsettling feeling when I order menudo out though, especially when I lived in California! I always think, “Oh I haven’t had menudo in a long time; I can really go for some!” Then I get really excited in anticipation. When the dish arrives, I’m enjoying every flavorful bite right until I eat my first piece of liver, then gag and spit everything out!!! The rest of my meal I’m left cautiously navigating the dish making sure to pick out the pieces of liver, which usually ends up being the majority of the protein. I always make a note to never do that again, only to reorder the dish a year later and going through the same heart wrenching process. When will I ever learn?!
Well here is my mother’s recipe, sans liver (thank God!). It’s fairly easy to whip up, and makes for a great meal during the cold winter months. I hope you enjoy!
Chicken Menudo
An easy chicken stew with a tomato base.
Ingredients
- 3lbs. chicken, cubed
- 2 tbs. garlic, minced
- 1 onion, sliced
- 2 tbs. olive oil
- 1 red bell pepper, diced
- 6 small potatoes, cubed
- 1 cup frozen carrots & peas
- 1 15 oz. can tomato sauce
- 1 15.5 oz. can chickpeas, drained
- 1 cup chicken stock
- 2 bay leaves
- 2 tsp. salt
- 1 tsp. fresh ground black pepper
- 2 tbs. tomato paste
Directions
- Step 1 Add oil to a sauté pain on medium-high heat.
- Step 2 Add onions. Cook until soft.
- Step 3 Then add garlic and cook for 30 seconds.
- Step 4 Add chicken, cook for about 5 minutes.
- Step 5 Add stock and cook for another 5 minutes.
- Step 6 Then add potatoes, tomato sauce, bay leaves, and salt. Bring to boil and then simmer.
- Step 7 Cover and simmer for about 20 minutes, or until potatoes are tender.
- Step 8 Add tomato paste, carrots, and peas. Cook for 10 minutes.
- Step 9 Add bell peppers and cook for another 10 minutes until pepper is tender.
- Step 10 Stir in chickpeas.
- Step 11 Serve over rice.
