filipino chicken menudo without pork — Chicken Menudo Without Pork (Easy Version) is my answer for those days when you want that classic tomatoey, slightly sweet Filipino stew vibe, but you do not keep pork at home. Maybe you are avoiding pork for dietary reasons, maybe it is just what is in your fridge, or maybe you are cooking for a friend who does not eat it. Either way, this version still hits the comfort-food spot. The sauce is rich, the veggies are cozy, and the chicken turns tender if you give it a little patience. If you grew up eating menudo at parties, this will feel familiar in the best way.

Ingredient notes

When I make Chicken Menudo Without Pork, I keep things simple and stick to ingredients that are easy to find at most groceries. The goal is that saucy, hearty stew you can scoop over rice, not a complicated project.

Here is what I usually grab, with a few quick notes on why each one matters:

Chicken: I like a mix of thighs and drumsticks for juiciness, but breast works too if that is what you have.
Tomato sauce: This is the base flavor. Choose one you already like because it really shows up in the final dish.
Potatoes: They make the stew feel filling and soak up sauce like little sponges.
Carrots: Adds sweetness and color. I cut them small so they soften around the same time as the potatoes.
Bell peppers: I add them near the end so they stay a bit crisp and fresh.
Green peas: Optional, but it makes it look like the menudo I grew up with.
Garlic and onion: The basic aroma team. Do not skimp.
Soy sauce: Gives depth and that savory Filipino backbone.
Calamansi or lemon: A little squeeze wakes up the whole pot.
Bay leaf: Not required, but it adds that homey stew smell.

If you like tomato-based chicken stews in general, you might also enjoy this Chicken Afritada for gatherings. It has a similar comfort factor, just with its own personality.

Ingredient substitutions

I am a big fan of flexible cooking because real life happens. You run out of peas, the store has no bell pepper, or you only have chicken breast. Chicken Menudo Without Pork is forgiving, so you can still end up with a delicious pot even if you swap a few things.

Easy swaps that still taste right

These are my go-to substitutions when I need them:

Chicken choices: If you only have boneless chicken, cut it into bite-size pieces and shorten the simmer time so it does not dry out. If you have bone-in pieces, simmer a little longer for deeper flavor.

Tomato sauce: No tomato sauce? Use crushed tomatoes plus a pinch of sugar. Or tomato paste diluted with water or broth. Taste as you go because paste can be intense.

Potatoes: Sweet potatoes work if you like a sweeter stew. Even chickpeas can stand in if you want something different.

Bell peppers: If you are out, you can use celery for crunch, or just skip it. The stew will still be good.

Hotdog: Some families add sliced hotdog for that party-style vibe. Not required, but it is nostalgic.

And if you are cooking for a picky eater who wants familiar flavors, bookmark these chicken adobo nuggets for another easy chicken win.

“I tried this Chicken Menudo Without Pork for my kids and they did not even notice it was pork-free. The sauce tasted like the menudo my mom used to make, and the leftovers were even better the next day.”

Chicken Menudo cooking steps

This is the part where the kitchen starts smelling like home. I am going to walk you through my usual flow. Nothing fancy, just solid steps that work. For Chicken Menudo Without Pork, the main trick is giving the chicken time to simmer in the sauce so it turns tender and flavorful.

Step by step, no stress

1) Prep your veggies and chicken. Chop potatoes and carrots into small, even pieces so they cook evenly. Cut chicken into serving pieces if needed. Pat it dry if it is very wet so it browns a bit better.

2) Saute garlic and onion. In a pot, heat a little oil. Cook onion until soft, then add garlic. When it smells good, you are ready.

3) Brown the chicken lightly. Add chicken and cook until it changes color. You do not need a hard sear, just a little color for flavor. Sprinkle in a bit of salt and pepper.

4) Add soy sauce, tomato sauce, and water or broth. Stir it up well. Add bay leaf if using. Bring to a gentle simmer, not a crazy boil.

5) Simmer until the chicken is tender. Cover and cook around 20 to 30 minutes, depending on your chicken cut. Stir occasionally so the bottom does not scorch.

6) Add potatoes and carrots. Simmer until the potatoes are fork-tender. This is when the sauce starts to feel thicker and more “menudo-like.”

7) Add peas and bell peppers. These go in near the end so they do not turn sad and mushy. Cook 3 to 5 minutes.

8) Adjust the taste. This is important. Add a pinch of sugar if the sauce tastes too sharp. Add a splash of water if it is too thick. Add calamansi or lemon juice for brightness. Taste again. Then taste one more time.

If you like easy set-and-forget cooking, there is also a slow-cooker version idea here: Crockpot chicken menudo Filipino chicken stew instead of pork. Super handy on busy weeks.

Cooking tips

This is where I save you from the little “why is my stew not tasting right” moments. I have made Chicken Menudo Without Pork enough times to know the common hiccups, and these quick tips fix most of them.

My small tricks for better flavor

Do not rush the simmer. The sauce needs time to mellow out and the chicken needs time to absorb the tomato base. Keep it at a gentle simmer so the meat stays tender.

Cut the potatoes a bit bigger than the carrots. Potatoes can turn soft fast. Slightly larger pieces help them hold shape.

Add peppers at the end. If you add them too early, they lose their fresh taste and turn overly soft.

Balance the sauce. Tomato sauce can be acidic. A pinch of sugar helps, but do not dump it in. Add a little, taste, and stop when it feels “round” and not sharp.

Salt carefully. Soy sauce already brings salt. Taste before adding more salt at the end.

Also, if you want another no-pork Filipino chicken classic for your weekly rotation, I keep coming back to this easy chicken adobo recipe without pork. It is beginner-friendly and always satisfying.

How to serve and store

Chicken Menudo Without Pork is a simple ulam that fits so many situations. I have served it on regular Tuesdays, packed it for lunch, and brought it to casual get-togethers where everyone just wants something warm and familiar.

How I serve it:

Hot steamed rice, always. The sauce is meant for rice.
With banana ketchup on the side if you like it a little sweet and playful.
Alongside a simple cucumber and tomato salad for something fresh.
With pandesal the next morning if there are leftovers.

Storing leftovers: Let the stew cool, then place it in a covered container. It keeps well in the fridge for up to 3 to 4 days. Reheat on the stove with a small splash of water so the sauce loosens up again.

Freezing: You can freeze it, but potatoes sometimes change texture and get a little grainy after thawing. If you know you will freeze it, you can cook the potatoes slightly less tender, or add fresh potatoes when reheating later.

Common Questions

1) Can I use chicken breast only?
Yes. Just watch the simmer time so it stays juicy. Cut it into slightly larger chunks and avoid overcooking.

2) Why does my sauce taste too sour?
Tomato sauce brands vary. Simmer a bit longer, then add a small pinch of sugar. You can also add a splash of broth to soften the sharpness.

3) Can I make Chicken Menudo Without Pork spicy?
Definitely. Add chopped chili or a pinch of chili flakes when you add the tomato sauce, then adjust at the end.

4) Do I have to add peas and bell peppers?
Nope. They are traditional, but the stew will still taste great without them. If you want more veggies, add mushrooms or green beans instead.

5) What is the best chicken cut for this?
Thighs and drumsticks are my favorite because they stay tender and flavorful. A mix of cuts is even better.

A cozy pot you will want to make again

If you have been craving that classic Filipino stew comfort, Chicken Menudo Without Pork is an easy way to get it without overthinking dinner. Keep the simmer gentle, balance the tomato sauce to your taste, and do not forget the rice. Once you try it, you will see how flexible it is for weeknights and leftovers. If you make it, I hope it becomes one of those recipes you keep coming back to when you want something simple and satisfying.

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