Friday, 14 June 2013

Chicken Innard Menudo

My husband is a fussy, demanding, and insatiable eater. Sometimes he is impossible.  He would request me to cook a certain dish and when I cook it he would request me to cook the same with a few changes based on his liking.  But I love cooking for him.  It is satisfying for me to see him devour with gusto whatever food I serve him .  

You see, for every request he makes about food or dishes he wants me to cook, it serves as another cooking challenge :D  I'm like in the reality tv show "chopped" or "master chef" that I need to figure out what dish he would like me to cook from a variety of ingredients he wants to be included in the recipe.

When I cooked chicken menudo (see recipe here ) my husband requested that I cook menudo again using chicken innards - aka chicken liver, heart, and gizzard.  A few days later AND due to his persistent demand, I decided to cook menudo using chicken innards.  My husband indeed enjoyed my Chicken Innard Menudo very much, and as always, he amazed and at the same time amused me.  With my eyes and mouth gaped wide open, I watch my husband as he smothered his plate of chicken innard menudo with Parmesan cheese.  

my husband's plate: chicken innard menudo smothered with parmesan cheese

My husband hadn't finished his meal yet but he's already requesting that I cook the same dish next time.  


Ingredients  :

Chicken breast, diced into small chunks - 100 g
Chicken Liver, diced - 5 whole pcs
Chicken Gizzard - 100 g.
Chicken Heart - 150 g.
Soy sauce - 3 tbsp

Hotdogs, sliced diagonally - 3 pcs
Potatoes, diced into small chunks - 1/2 of a small size
Carrots, diced into small chunks - 1/2 of a small size
Bell Pepper, diced into small chunks - 1/2 of a small size
Green Peas - 1/4 c
Raisins - 1/2 c
Onions, diced - 1 medium
Garlic, chopped - 5 cloves
Bay Leaves - 3 pcs
Ripe Tomatoes, chopped - 2 large
Tomato Paste - 5 tbsp
Brown Sugar - 1 tbsp
Black Peppercorn, coarsely ground
Salt & Black Pepper Powder to taste
Vegetable oil - 2 tsp

Cooking Procedure :

1. Marinade the chicken meat, heart, gizzard, and liver in soy sauce.  Drain.
2. Place oil in a pan and pan fry chicken meat, heart, and gizzard until the meat almost turned brown. Toss in the garlic, onions, bay leaves, black peppercorns, 1/2 tsp of salt, and tomatoes.   Stir for about a minute. 
3.  Pour about 1 cup of water on the meat and bring to a boil.  Simmer for about 10 minutes.

4. Toss in the hotdogs and give a quick stir. Toss in the Potatoes. 
5.  Add in the tomato paste, water, brown sugar, raisins, black pepper powder.  Bring to a boil.  Continue to simmer for 10 minutes or until the potatoes are soft. Add more water as needed and simmer until almost half of the liquids had evaporated.
6. Toss in the carrots, bell pepper, green peas, and the chicken liver.  Adjust taste as needed.  Simmer until most of the liquids have evaporated.

Serve and enjoy :-)

© myFresha-licious (14June2013)

1 comment:

  1. This is an interesting dish and unique. Thanks for sharing the recipe, I'll try it one of these days.