Chicken Mechado
Filipino tomato-based chicken stew with potatoes and bell peppers
Ingredients
Instructions
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Marinate the chickenIn a large bowl, combine the chicken pieces, soy sauce, and calamansi or lemon juice. Mix well and marinate for at least 15 minutes while preparing the other ingredients.
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Brown the chickenHeat oil in a large pot or Dutch oven over medium-high heat. Remove chicken from marinade (reserve the marinade) and brown on all sides, about 3-4 minutes per side. Work in batches if necessary to avoid overcrowding. Transfer browned chicken to a plate.
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Sauté aromaticsIn the same pot, add onions and garlic, sautéing until onions are translucent and garlic is fragrant, about 3 minutes. Add potatoes and carrots, cooking for another 3-4 minutes until slightly softened.
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Add liquids and simmerReturn the chicken to the pot along with reserved marinade. Add tomato sauce, bay leaves, and chicken broth. Bring to a boil, then reduce heat to low. Cover and simmer for 25 minutes or until chicken is cooked through and vegetables are tender.
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Add bell peppersAdd the sliced bell peppers and brown sugar to the pot. Stir gently and continue to simmer uncovered for another 5-7 minutes until peppers are slightly softened but still have some crispness.
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Season and reduceSeason with salt and black pepper to taste. If the sauce is too thin, simmer uncovered for an additional 5-10 minutes to reduce and thicken. The sauce should coat the back of a spoon when ready.
Nutritional Information
425
Calories
per serving
32
Protein
g
25
Carbohydrates
g
22
Total Fat
g
5
Saturated Fat
g
4
Fiber
g
9
Sugar
g
980
Sodium
mg
65
Vitamin C
mg
2.5
Iron
mg
Chicken Mechado is Also Known As
Mechado de Pollo, Filipino Chicken Stew, Chicken Tomato Stew or Manok Mechado
