Chicken mechado recipe (Mechadong Manok Recipe) is a tomato-based stew chicken recipe. The chicken meat is braised and slow-cooked in tomato sauce together with certain spices, potatoes, and bell peppers until they are soft and tender. During the time of cooking, the delicious flavor and tenderness of the chicken meat are developed with a rich brown sauce. It is more of a feast-style dish due to the abundance of tastes and colors. It goes well with a dish of warm rice. In terms of dishes, this Mechado recipe is a favorite in the Philippines.
If you only have a few minutes to prepare mechado, I recommend using chicken meat, which is faster to cook. Also, use both red and green bell peppers to enhance the flavor and texture of the dish and make it more appetizing. Please watch our video or follow the recipe guide below for a detailed recipe on how to prepare this wonderful chicken mechado.
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Cooking Recipe Video: Chicken Mechado Recipe
Chicken mechado dish is a tomato-based stew chicken recipe. The chicken meat is braised and slow-cooked in tomato sauce together with certain spices, potatoes, and bell peppers until they are soft and tender. During the time of cooking, the delicious flavor and tenderness of the chicken meat are developed with a rich brown sauce. It is more of a feast-style dish due to the abundance of tastes and colors. It goes well with a dish of warm rice. In terms of dishes, this Mechado recipe is a favorite in the Philippines.
If you only have a few minutes to prepare mechado, I recommend using chicken meat, which is faster to cook. Also, use both red and green bell peppers to enhance the flavor and texture of the dish and make it more appetizing. Please watch our video or follow the recipe guide below for a detailed recipe on how to prepare this wonderful chicken mechado.
Cut the chicken into serving pieces, then clean it and set it aside.
Remove the skin from the potato and cut it into cubes. Then chop the garlic and onion.
Heat the oil in a wok. Add the potatoes and fry until edges slightly browned. Remove them from the pan and set them aside.
In the same wok, saute minced onion and garlic.
Add the chicken pieces, pan-fried them one side at a time for 2 minutes.
Season with soy sauce and ground black pepper, then saute.
Stir in the ketchup and water, then bring to a gentle boil.
Add the bay leaves and broth cube. Then cover the lid and simmer for 30 to 45 minutes, or until the meat is tender.
When the meat is tender, open the lid and add the calamansi juice. Stir.
Stir in the potato and bell pepper and continue to cook over low heat.
Season to taste with salt and sugar. Stir and simmer again for 2 minutes.
Remove from heat and transfer to a serving dish once cooked.
Serve hot. Happy cooking. Share and enjoy eating.
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.