Chicken Menudo
One-Pan Chicken Menudo with chicken, potatoes, carrots, and bell peppers in a thick, flavorful tomato sauce. This hearty stew is easy to make, economical, and sure to be a crowd favorite!
- Prep time
- 15 min
- Cook time
- 50 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons canola oil
- 1/2 red bell pepper, cored, seeded and cut into cubes
- 1/2 green bell pepper, cored, seeded and cut into cubes
- 4 hot dogs, sliced thinly on a bias
- 1 onion, peeled and chopped
- 4 cloves garlic, peeled and minced
- 3 pounds boneless, skinless chicken thigh meat, cut into 1-inch cubes
- 2 tablespoons soy sauce
- 1/2 cup pineapple juice
- 1 can (14.5 ounces) diced tomatoes
- 1/4 cup tomato paste
- 1 cup water
- salt and pepper to taste
- 2 large potatoes, peeled and cut into cubes
- 2 large carrots, peeled and cut into cubes
- 2 tablespoons raisins
Instructions
- 1
In a wide pan over medium heat, heat 1 tablespoon of the oil. Add bell peppers and cook for about 30 seconds or until tender yet crisp. With a slotted spoon, remove from pan and drain on paper towels.
- 2
Add hot dogs and cook for about 1 to 2 minutes or until lightly browned. With a slotted spoon, remove from pan and drain on paper towels.
- 3
In the pan, heat the remaining 1 tablespoon of oil. Add onions and garlic and cook until softened.
- 4
Add chicken and cook until lightly browned.
- 5
Add soy sauce and cook for about 1 minute.
- 6
Add pineapple juice and cook for about 1 to 2 minutes.
- 7
Add diced tomatoes, tomato paste, and water. Stir to combine and bring to a boil.
- 8
Season with salt and pepper to taste. Lower heat, cover, and cook for about 20 to 25 minutes or until chicken is tender and sauce is slightly reduced.
- 9
Add potatoes, carrots, and raisins and cook for about 6 to 8 minutes or until tender.
- 10
Add bell peppers and hot dogs and cook until heated through.
- 11
Season with additional salt and pepper, if needed. Serve hot.