Quick and Easy Chicken Mechado with Tomato Sauce: A Filipino Favorite
Chicken Mechado is a favorite in Filipino homes with its rich tomato-based sauce and hearty ingredients. It’s comforting, savory, and made with basic ingredients that are easy to find. This recipe will guide you through each step to make a delicious Chicken Mechado in no time. So, whether you’re new to Filipino cuisine or just craving a flavorful dish, here’s how to make this classic in no time.
What is Chicken Mechado?
Chicken Mechado is a twist on the traditional beef Machado, a dish that originated from the Spanish influence in Filipino cooking. While beef is usually slow-cooked for hours to become tender, this version uses chicken, making it faster to prepare but just as good. The dish is known for its tangy tomato sauce, spiced up with soy sauce and vinegar, which gives it a distinct flavor.
Ingredients You’ll Need
Gather these ingredients before you start cooking. You’ll find most of them at any local grocery store:
- 1.5 pounds chicken thighs or drumsticks, skinless (you can use breast if you prefer)
- 2 tablespoons cooking oil (vegetable, canola, or olive oil)
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 large carrot, peeled and cut into rounds
- 2 medium potatoes, peeled and cubed
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup tomato sauce
- 2 cups water
- 3 tablespoons soy sauce
- 2 tablespoons vinegar (white vinegar or apple cider vinegar)
- 1 bay leaf
- Salt and pepper to taste
- Optional: green peas for garnishing
These ingredients create the perfect blend of flavors for a cozy, satisfying meal.
How to Make Chicken Mechado
Step 1: Sear the Chicken and Sautee the Aromatics
In a big pot or deep skillet, heat the oil over medium heat. Once hot, add the chicken and cook until browned on all sides. This will add flavor. Set aside the chicken and in the same pot, saute the onions and garlic until they are fragrant. This will cause the natural sweetness of the onions and garlic and add to the sauce.
Step 2: Cook the Vegetables
Add the potatoes and carrot rounds to the pot. Stir the vegetables and let them absorb the flavors of the onions and garlic. Cook for about 5 minutes until the potatoes start to brown.
Step 3: Build the Sauce
Add the chicken back to the pot. Pour in the tomato sauce, soy sauce, and water. Add the bay leaf which adds a mild earthy flavor to the sauce. Bring to a boil then reduce the heat to low. Simmer for about 30 minutes until the chicken is tender and the flavors have melded.
Step 4: Add the Vinegar
Pour in the vinegar but don’t stir too much right away. Let it blend with the other flavors. Vigorous stirring will make the vinegar too strong. Simmer for another 10 minutes to allow the vinegar to incorporate fully.
Step 5: Add the Bell Peppers
For some color and crunch add the sliced red and green bell peppers. Cook for 5 minutes. The peppers should still be a bit crunchy to add texture to the dish. Season with salt and pepper to taste.
Step 6: Done!
Serve hot with steamed rice. The sauce and chicken are good with plain rice.
Tips for the Best Chicken Mechado
- Use Fresh Stuff: Fresh veggies and good chicken makes a big difference.
- Control the Sourness: Start with a little less vinegar if you want it less sour, then add more if needed.
- Try Slow Cooking: Although this is a quick recipe, letting it simmer a bit longer will make the flavors more intense.
- Try Other Veggies: Green beans, mushrooms or even squash can add texture and flavor.
- Store and Reheat: Chicken Mechado can be stored in the fridge for up to 3 days. Add a little water when reheating to adjust the sauce to the right consistency.
Conclusion
Chicken Mechado with tomato sauce is a simple and flavorful way to enjoy a Filipino classic. The savory sauce, tender chicken and hearty veggies is a comfort food perfect for any occasion. Whether you’re new to Filipino food or a fan, this recipe lets you have a taste of home in a quick and easy way.
FAQs
Chicken Mechado is a favorite in Filipino homes with its rich tomato-based sauce and hearty ingredients. It’s comforting, savory, and made with basic ingredients that are easy to find.
- 1.5 pounds chicken thighs or drumsticks, skinless ((you can use breast if you prefer))
- 5 tablespoons cooking oil ((vegetable, canola, or olive oil))
- 1 Qty large onion, chopped
- 4 Qty cloves garlic, minced
- 1 Qty arge carrot, peeled and cut into rounds
- 2 Qty medium potatoes, peeled and cubed
- 1 Qty red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup tomato sauce
- 2 cups 2 water
- 3 tablespoons soy sauce
- 2 tablespoons vinegar ((white vinegar or apple cider vinegar))
- 1 bay leaf
- Salt and pepper to taste
- Optional: green peas for garnishing
Start by prepping all your ingredients. Chop the onions, mince the garlic, and cut the potatoes, carrots, and bell peppers. This will make cooking much easier and faster!
Heat the oil in a large pot over medium heat. Add the chicken pieces and sear them for about 5 minutes on each side, or until they’re golden brown. This helps lock in the juices and adds extra flavor to the dish. Once browned, remove the chicken and set it aside.
In the same pot, add the chopped onions and minced garlic. Sauté them until the onions turn translucent and the garlic becomes fragrant—around 2 minutes. Don’t rush this step; it’s where the magic starts!
Toss in the potatoes and carrots, stirring them in the aromatic mixture. Let them cook for about 5 minutes, just enough to start softening.
Return the chicken to the pot, then pour in the tomato sauce, water, soy sauce, and vinegar. Add the bay leaf for that extra hint of depth. Stir everything together and bring the mixture to a boil.
Reduce the heat to low and let the mixture simmer for about 30 minutes. During this time, the chicken will become tender, and the sauce will thicken. Give it a gentle stir occasionally, and adjust the heat as needed to keep it at a simmer.
With about 10 minutes left in the cooking time, add the red and green bell peppers. They’ll cook down slightly but still retain a bit of their crunch. If you like, add some green peas now for a pop of color and extra sweetness.
Give it a taste and season with salt and pepper as needed. If the sauce is too thick for your liking, add a splash of water to reach your desired consistency.
Serve your Chicken Mechado over a bed of steamed white rice, or even garlic rice for extra flavor. Don’t forget to ladle some of that rich tomato sauce over the chicken—it’s what ties everything together.
Tips for Making the Best Chicken Mechado
- Use Bone-In Chicken: Bone-in cuts like thighs or drumsticks add more flavor. If you use boneless chicken breast, reduce the cooking time slightly to avoid drying it out.
- Customize Your Veggies: Feel free to add more veggies like green beans, mushrooms, or even squash.
- Let It Rest: If you have time, let the dish rest for about 10 minutes before serving to allow the flavors to meld even more.
- Storage and Reheating: Leftovers can be stored in the fridge for up to 3 days. Reheat gently on the stovetop with a little extra water if needed.
