Are raisins required in chicken menudo?

No. Raisins provide the sweet-savory contrast found in many Filipino versions, but the stew is still delicious without them.

How do I thicken chicken menudo?

Simmer the stew uncovered for several minutes. A few potato pieces can also be mashed into the sauce for natural body.

How long does chicken menudo keep?

Cool and refrigerate it within two hours, then use within four days. Reheat leftovers to 165°F.

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Recipe

Chicken Menudo Recipe

Name: Filipino Chicken Menudo
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Cuisine: Filipino
Ingredients: 2 pounds boneless skinless chicken thighs, cut into 1½-inch pieces; 1 teaspoon kosher salt, plus more to taste; ½ teaspoon freshly ground black pepper; 2 tablespoons neutral cooking oil; 1 medium yellow onion, diced; 4 garlic cloves, minced; 2 tablespoons soy sauce; 1 tablespoon calamansi juice or fresh lemon juice; 2 tablespoons tomato paste; 1 can (15 ounces) tomato sauce; 1½ cups low-sodium chicken stock; 2 bay leaves; 1 pound Yukon Gold potatoes, cut into ¾-inch cubes; 2 medium carrots, cut into ½-inch pieces; 1 large red bell pepper, cut into ¾-inch pieces; ½ cup frozen green peas; ⅓ cup raisins, optional but traditional in many versions; 1 teaspoon brown sugar, optional; Fish sauce or additional salt, to taste; Steamed white rice, for serving

Published November 10, 2026

Cooking Club Team · 2026-11-10 · 1 hr

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Filipino chicken menudo with potatoes, carrots, bell pepper, peas and raisins in tomato sauce

Chicken menudo is a bright, comforting Filipino stew made with tender chicken, potatoes, carrots, bell pepper, peas, and optional raisins in a savory tomato sauce. It delivers the familiar sweet-and-savory character of menudo without pork.

This easy stovetop version browns the chicken for deeper flavor, simmers the firm vegetables until creamy-tender, and adds the pepper and peas near the end so they keep their color and texture.

Prep: 20 min · Cook: 40 min · Total: 1 hr

Cuisine: Filipino · Course: Dinner

THE RECIPE

Filipino Chicken Menudo

Prep20 min

Cook40 min

Total1 hr

Servings6

Ingredients

Instructions

Season the chicken with 1 teaspoon salt and the black pepper. In a large bowl, combine the chicken, soy sauce, and calamansi or lemon juice. Let stand for 15 minutes while you prepare the vegetables.
Heat 1 tablespoon oil in a Dutch oven or deep skillet over medium-high heat. Lift the chicken from the marinade, reserving the liquid. Brown the chicken in two batches for 2 to 3 minutes per side; it will not be cooked through. Transfer to a plate.
Reduce the heat to medium and add the remaining tablespoon oil. Cook the onion for 3 minutes until softened. Add the garlic and tomato paste, then stir for 1 minute until fragrant and brick red.
Pour in the tomato sauce, chicken stock, reserved marinade, and bay leaves. Scrape up the browned bits, return the chicken and any juices, and bring to a gentle simmer. Cover and cook for 12 minutes.
Stir in the potatoes and carrots. Partially cover and simmer for 15 to 18 minutes, stirring occasionally, until the vegetables are nearly tender and the chicken reaches 165°F in the thickest pieces.
Add the bell pepper, peas, raisins, and brown sugar if using. Simmer uncovered for 5 to 7 minutes, until the pepper is tender-crisp and the sauce lightly coats the chicken and vegetables.
Remove the bay leaves. Taste and season with fish sauce or salt. Rest for 5 minutes, then serve hot with steamed white rice.

Estimated per serving, without rice: 430 calories · Protein 35 g · Fat 18 g · Carbs 31 g · Fiber 5 g · Sodium 820 mg

What Is Chicken Menudo?

Filipino menudo is a tomato-based stew usually prepared with small pieces of meat, potatoes, carrots, bell pepper, and a balance of salty, tangy, and slightly sweet flavors. This chicken variation keeps the colorful vegetables and rich sauce while replacing the traditional pork and liver with boneless chicken thighs.

It should not be confused with Mexican menudo, a chile-seasoned tripe soup. The two dishes share a name but have different ingredients, textures, and culinary traditions.

Why This Recipe Works

Chicken thighs stay juicy: they tolerate simmering better than very lean breast meat.
A short marinade seasons the center: soy sauce and calamansi add salt, acidity, and savory depth.
Browning builds flavor: the fond becomes the base of the tomato sauce.
Staggered vegetables: potatoes and carrots cook first, while pepper and peas stay colorful.
Optional raisins: they provide the sweet contrast many families associate with Filipino menudo.

Ingredient Notes

Chicken

Boneless thighs give the most forgiving result. Bone-in thighs can be used, but they require a longer simmer. Chicken breast works when cut into large pieces and checked early with a thermometer.

Calamansi

Fresh calamansi gives the most characteristic citrus note. Lemon juice is an accessible substitute; a mix of lemon and lime also works.

Potatoes and carrots

Cut the vegetables evenly so they finish together. Yukon Gold potatoes hold their shape while releasing just enough starch to give the sauce body.

Raisins

Raisins are optional and family preferences vary. Add them for a gentle sweetness or omit them for a more savory stew.

How to Keep the Chicken Tender

Brown the chicken only until colored, then finish it gently in the sauce. Avoid a hard boil, and check the thickest pieces with an instant-read thermometer. USDA recommends cooking all poultry to a minimum internal temperature of 165°F (74°C).

How to Adjust the Sauce

For a thicker sauce, simmer uncovered for 5 to 10 extra minutes or mash two potato cubes against the side of the pan. For more sauce, add ½ cup chicken stock. If the tomatoes taste sharp, add the optional teaspoon of brown sugar rather than making the stew distinctly sweet.

Variations

With chicken liver: brown 4 ounces separately and stir it in during the last 5 minutes.
With hot dogs: add sliced Filipino-style red hot dogs with the bell pepper if that is your family's preferred version.
Without raisins: omit them and add an extra ¼ cup peas.
Spicy: sauté one minced red chile with the garlic.
More vegetables: add green beans or chickpeas near the end.

What to Serve with Chicken Menudo

Steamed jasmine rice is the classic partner because it absorbs the tomato sauce. For a larger Filipino-inspired meal, serve the stew with chicken and potato stir-fry, a crisp cucumber salad, or warm bread.

Storage and Reheating

Cool leftovers promptly and refrigerate in a covered container for up to 4 days. Reheat gently on the stovetop with a splash of stock or water until the chicken reaches 165°F. Freeze for up to 3 months; the potatoes may become slightly softer after thawing.

Frequently Asked Questions

Is Filipino menudo the same as Mexican menudo?

No. Filipino menudo is a tomato-based meat-and-vegetable stew; Mexican menudo is traditionally a tripe soup.

Can I use chicken breast?

Yes. Use large pieces and start checking early so the lean meat does not dry out.

Are raisins required?

No. They are common in many versions but completely optional.

Can I make it ahead?

Yes. The flavor improves after a night in the refrigerator. Reheat gently and add a little stock if the sauce has thickened.

Why is my sauce watery?

Simmer uncovered until reduced, or mash a few cooked potato pieces into the sauce.

Can I make chicken menudo in a slow cooker?

Brown the chicken and aromatics first, then cook with the sauce, potatoes, and carrots on low for 4 to 5 hours. Add bell pepper, peas, and raisins during the final 30 minutes.