Chicken Mechado Recipe

Chicken Mechado, also known as "Mechadong Manok," is a famous Filipino meal in which chicken is cooked in a tomato-based sauce with savory and somewhat sweet characteristics. It's a twist on the classic Filipino Beef Mechado, which has beef as the primary protein. Chicken Mechado is a wonderful and soothing meal that is frequently served in Filipino homes and celebrations. The tastes of Chicken Mechado are flavorful, somewhat acidic, and mildly sweet. It's a soothing and gratifying Filipino cuisine with delicate chicken and hearty veggies in a tomato-based sauce.

We love it when food is as visually pleasing as it is to our taste senses, and chicken mechado is no exception. This meal is a visual pleasure in addition to every taste dripping yumminess. This Filipino classic is brightly colored thanks to bell peppers, potatoes, and other ingredients. Neither does our usage of tomato sauce go unnoticed! Like other Filipino tomato stews, chicken mechado is brilliant and colorful with the colors of this fruit... or is it a vegetable? In any case, it's delicious!

Where did the concept of chicken mechado come from?

This delectable slow-cooked stew has been served on Filipino tables for as long as anybody can remember. Like many of our recipes, chicken mechado—and mechado in general—is influenced by Spanish culinary techniques. The original form of this dish is one made using beef. Did you know that the name mechado is derived from the Spanish word mecha, which means candle wick? This is because Mechado's meat looked like a candle!

Our affection for mechado has undoubtedly increased over time. From the protein to the additional add-ons, newer and more modern variations of this meal have changed everything. pig mechado, for example, is a fantastic variant of this meal that employs juicy and savory pig instead of the exquisite beef. Not only is chicken mechado more economical and accessible, but it's also a healthier option for individuals who want less fat but the same tastes.

What distinguishes chicken mechado?

With so many delectable meals to choose from in Filipino cuisine, it might be difficult to determine what each one's distinctive selling feature is. Even among tomato-based soups, chicken mechado has stiff competition.

The solution can be found in the marinade we use to braise the meat. Aside from the tomato sauce, soy sauce and lemon (or calamansi) are also vital in bringing out the deep mechado taste. This mix of acidity and umami flavors makes chicken mechado easily dominate other meals. It cuts through the rich and refreshing tomato flavor, giving layers and complexity that keep it from being a one-track thinking meal. And everyone who has tried chicken mechado knows that this is unquestionably the delightful, yummy outcome!

Chicken mechado is not only tasty, but also surprisingly simple to prepare! You'll need to set aside some time for this, given how long the chicken has to cook in the pan, but the rewards are well worth it. What exactly are you waiting for? Let's make some chicken mechado today!

Making Chicken Mechado

- Let's start with the fundamentals of cooking: preparation! Cut 2 potatoes into slices and your chicken into serving pieces. Chop your onion and garlic, then prepare the rest of your ingredients. Then we can get started on your delicious and gratifying chicken mechado.

- In a skillet, heat 4 tablespoons of oil and cook the potatoes for 3 minutes per side. Sauté your onion and garlic after removing them from the pan. Soften your onions in the skillet before adding your chicken pieces, which you will now sauté for 3 to 4 minutes more. Next, add your soy sauce; 3 teaspoons should enough.

- After one minute of simmering in soy sauce, add 8 ounces of tomato sauce and a cup of water. Bring this mixture to a boil, then add your Knorr Chicken Cube for added flavor. Toss in the laurel leaves, then cover and reduce the heat to low. Your chicken mechado should now cook for around 40 minutes to allow the marinade ingredients to thoroughly penetrate the meat.

- Cook your mechado for 3 minutes more after adding some lemon zest and bell peppers (if using!). Your fried potatoes are returned to the saucepan, along with some sugar for added sweetness. Cook your chicken mechado for 2 minutes before sprinkling with salt and ground black pepper. Stir it one more time to combine all of your delicious ingredients, and you're done!

- Place your chicken mechado in a serving bowl and serve with white rice. Make sure you have plenty for second and third servings. This chicken mechado is a delicious blend of sweet and salty flavors that will please the whole family! Share and enjoy, and do let us know what you think!

Here's a basic recipe for Pork and Chicken Mechado:

Ingredients:

- 1/2 pound (225g) pork belly, cut into bite-sized pieces

- 1/2 pound (225g) chicken pieces (bone-in or boneless, as per your preference)

- 1 small onion, chopped

- 3 cloves garlic, minced

- 1 medium tomato, chopped

- 1 red bell pepper, sliced into strips

- 2 medium potatoes, peeled and sliced into rounds

- 1 small carrot, peeled and sliced into rounds (optional)

- 1/2 cup tomato sauce

- 1 cup beef or chicken broth

- 2 tablespoons soy sauce

- 2 tablespoons cooking oil (canola, vegetable, or coconut oil)

- Salt and pepper to taste

- Cooking oil for frying the potatoes (optional)

Instructions:

1. Brown the Pork and Chicken:

   - Heat the cooking oil in a big saucepan or Dutch oven over medium-high heat. Cook until the pork and chicken chunks begin to brown on both sides. This should just take 5-7 minutes. Set the meat aside after removing it from the saucepan.

2. Sauté Aromatics:

   - Add the chopped onion and minced garlic to the same saucepan. Sauté the onion and garlic until transparent and aromatic.

3. Add Tomatoes and Bell Pepper:

   - To the saucepan, add the diced tomato and sliced red bell pepper. Cook for a few minutes, or until the tomatoes soften.

4. Return Meat to Pot:

   - Add the browned pork and chicken to the pot. Combine them with the aromatics that have been sautéed.

5. Add Tomato Sauce and Broth:

   - Stir in the tomato sauce and beef or chicken broth until combined. This will provide the foundation for the Mechado stew.

6. Simmer and Cook:

   - Stir in the tomato sauce and beef or chicken broth. This will serve as the foundation for the Mechado stew.

7. Add Potatoes and Carrots:

   - Pour in the cut potatoes and carrots (if using). Simmer for another 15-20 minutes, or until they are soft.

8. Season:

   - Season the Mechado to taste with soy sauce, salt, and pepper. Seasoning can be adjusted to your liking.

9. Serve Hot:

   - Remove the saucepan from the heat once the meat and veggies are cooked and the sauce has thickened.

   - Serve the Pork and Chicken Mechado with steamed rice. Enjoy!