Chicken Menudo Recipe Philippines: Hearty Tomato-Potato Stew with Hot Dogs

This Filipino chicken stew brings comfort in every spoonful. I learned to balance the sweetness of hot dogs with the tang of tomatoes from my grandmother’s handwritten notes.

The dish simmers tender chicken, potatoes, and carrots in a rich tomato base. It’s a one-pot meal that fills the kitchen with an irresistible aroma.

What makes it special is the unexpected addition of sliced hot dogs, a nod to Filipino home cooking. The flavors meld into a hearty, savory stew.

Serve with steamed rice for a complete meal. This creation stays true to tradition while being simple to prepare.

Ingredients for Chicken Menudo Recipe Philippines

Tender chicken, hot dogs, and veggies simmer in a rich tomato sauce for this comforting stew.

The chicken thighs are key here—bone-in adds more flavor, but boneless saves time (and I’m usually in a hurry). Look for thighs with good marbling at the meat counter. Hot dogs might seem odd, but Filipino brands like Purefoods or San Miguel hit the right sweet-savory note. If you can’t find them, any all-beef or pork hot dogs work fine.

No tomato sauce? Crushed tomatoes blended smooth get you close. Out of bay leaves? A pinch of dried thyme adds similar depth. Potatoes can be swapped for sweet potatoes—they hold up well to the long simmer. If you’re adding green peas (do it), toss them in last 10 minutes so they stay bright and crisp.

This stew tastes even better the next day once everything melds. Keeps in the fridge for 3-4 days, freezes beautifully for up to 3 months. Leftovers reheat on the stove with a splash of water to loosen the sauce.

Step-by-Step Instructions for Chicken Menudo

Here’s how I build this comforting Filipino stew with perfect texture and rich tomato flavor every time.

Step 1: Sauté Aromatics and Brown the Chicken

Heat a large pot over medium heat and add the 1.5 lb Chicken Thighs cut into bite-sized pieces. I like to render some fat first by letting the chicken sit undisturbed for 3-4 minutes until the pieces develop a light golden color. This creates a flavor foundation for the stew.

Add the finely chopped Onion, minced Garlic Cloves, and diced Bell Pepper. Sauté for 2-3 minutes until the onion turns translucent and the garlic releases its aroma. Be careful not to burn the garlic—it should smell fragrant, not bitter.

Step 2: Build the Stew Base with Tomato and Seasonings

Pour in the 1.5 cups Tomato Sauce, 2 tbsp Soy Sauce, 1 cup Water, 1 tsp Salt, and 0.5 tsp Black Pepper. Stir well to combine, making sure to scrape up any browned bits from the bottom of the pot. These bits are packed with flavor and will dissolve into the sauce.

Add the 2 pieces Bay Leaves and bring the mixture to a gentle simmer. I always taste at this point to check the seasoning—you can add more salt if needed, but remember the soy sauce already contributes saltiness. Let it cook uncovered for 5 minutes to let the flavors start to meld.

Step 3: Add Vegetables and Simmer to Perfection

Stir in the peeled and cubed Potatoes, peeled and sliced Carrots, and sliced Hot Dogs. The potatoes should be just covered by the liquid—if not, add a splash more water. Return to a simmer, then reduce heat to low and cover the pot.

Cook for 15-20 minutes until the potatoes and carrots are fork-tender. I check by piercing a potato cube with a fork—it should slide in easily but not fall apart. Stir occasionally to prevent sticking, and add the 0.5 cup Green Peas during the last 5 minutes of cooking so they retain their bright color and slight bite.

Step 4: Adjust and Serve

Once all the vegetables are tender, taste and adjust the seasoning if needed. The sauce should have thickened slightly, coating the back of a spoon. If it’s too thin, simmer uncovered for another 3-5 minutes to reduce. If too thick, add a little water to reach your desired consistency.

Remove the bay leaves before serving. This dish tastes even better after sitting for 10-15 minutes off the heat, allowing the flavors to fully develop. I always serve it hot over steamed rice, which soaks up the rich tomato sauce beautifully.

Best Sauces and Condiments for chicken menudo recipe philippines

Classic Calamansi Dip

Mix ¼ cup calamansi juice with 2 tbsp soy sauce and 1 tsp honey for a bright, tangy dip. This is my grandmother’s favorite way to cut through the richness. The citrus notes complement the stew perfectly. 💫

Spicy Vinegar Sauce

Combine ½ cup white vinegar, 1 tbsp chopped bird’s eye chili, and 1 minced garlic clove. Let it sit for 10 minutes before serving. I love how the heat balances the stew’s sweetness.

Creamy Garlic Aioli

Whisk ½ cup mayonnaise with 1 minced garlic clove and 1 tbsp lemon juice. This rich, creamy option adds a luxurious touch. I often serve it on the side for dipping bread.

Sweet Chili Glaze

Simmer ¼ cup sweet chili sauce with 1 tsp lime juice until slightly thickened. Drizzle over the stew just before serving. The glaze adds a glossy finish and extra sweetness.

Fresh Herb Garnish

Chop 2 tbsp fresh cilantro or green onions and sprinkle on top. This simple garnish adds freshness and color. I always keep some on hand for last-minute garnishing.

Frequently Asked Questions