A Sunday with guests and not much desire to spend three hours in the kitchen — this is exactly where Filipino Menudo comes in. This colorful pepper stew hails from the Philippines, where every family has its own version, and it has that rare gift: it impresses without making your life complicated. Make it the day before; it’s even better the next day.
Ingredients :
- Boneless chicken thighs — This is the meat that holds up best to long cooking. A breast will dry out, but a thigh stays juicy. Cut them into 1.5 cm cubes — consistency is important here, not for aesthetics but for even cooking.
- Chicken livers — Don’t skip them. They slightly thicken the sauce and give it an earthy flavor that balances the acidity of the tomato. If you have an aversion, start with a small amount — well-cooked and diced, you’ll barely notice them.
- Red and green peppers — They only go in at the end, for a minute at most. Cut them into squares, not strips — squares fit better with the diced meat and vegetables. The red adds a slight sweetness, the green a touch of fresh bitterness.
- Poultry or beef sausages — Thick slices, not too thin. This is the smoky element that gives that festive and slightly nostalgic feel we love in this dish. Smoked turkey sausages work very well too.
