As much as I enjoy cooking up a party, I like to keep things simple. I believe with a little creativity, we can easily turn our everyday dishes into holiday favorites.
One of my favorite is chicken menudo. While chicken menudo traditionally includes chunks of liver, I substitute sliced of tomatoes in my chicken menudo to taste more flavorful and a hearty sauce. (instead of tomato puree inside the can)
Chicken Menudo
Another thing that makes this chicken menudo perfect for a gathering is it's economical to make for a large crowd. Three pounds of boneless chicken thigh meat deliciously extended with chicken liver, potatoes, carrots and bell pepper, you'll have enough to feed an army!
INGREDIENTS
• 2 tablespoons oil
• Red bell pepper, seeded and cut into cubes
• Green pepper, seeded and cut into cubes
• 1 red onion, peeled and chopped
• 1 white onion, peeled and cut into cubes
• 2 cloves garlic, peeled and minced
• 3 tomatoes, cut into small cubes
• 3 pounds of boneless chicken cut into 1-inch cubes
•2 pouds of chicken liver cut into 1-inch cubes
DIRECTION
In a wide pan over medium heat, heat 1 tablespoon of the oil.
Add garlic and onions and cook until limp.
Add chicken and cook until lightly browned.
Add diced tomatoes and water. Stir to combine and bring to a boil. Season with salt and pepper to taste. Lower heat, cover, and cook for about 20 to 25 minutes or until chicken is tender and sauce is reduced.
Add potatoes, carrots, and chicken liver and cook for about 6 to 10 minutesor until chicken liver is cooked.
Add bell peppers and white onions and cook for 1 to 2 minutes. Season with additional salt and pepper, if needed.
Serve hot with white rice
Happy cooking!
