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Chicken Mechado Recipe
Maya Miles

Chicken Mechado with Tomato Sauce Recipe

This Chicken Mechado with Tomato Sauce is exactly that. It’s the lighter, quicker cousin of the classic beef stew, but don’t let that fool you—the flavor is anything but light. 
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 1.5 lbs chicken bone-in, skin-on thighs or drumsticks
  • 3 tbsp soy sauce low-sodium is fine
  • 2 tbsp calamansi juice or lemon juice – see note
  • ½ tsp black pepper
For the Stew:
  • 2 tbsp cooking oil neutral like avocado or vegetable oil
  • 4 cloves garlic minced
  • 1 medium onion chopped
  • 2 medium tomatoes chopped (about 1 cup)
  • 1 cup tomato sauce no salt added preferred
  • 2 cups chicken broth low-sodium
  • 2 medium potatoes peeled and quartered
  • 1 large carrot sliced into ½-inch rounds
  • 1 red bell pepper sliced into strips
  • 1 green bell pepper sliced into strips
  • Salt to taste
  • Pinch of sugar optional – only if your sauce tastes too sharp

Method
 

Step-by-Step Instructions

    Marinate the chicken (30 minutes – do this first!)
    1. Toss chicken with soy sauce, calamansi juice, and black pepper in a bowl. Cover and stick it in the fridge. The longer it sits, the deeper the flavor. I’ve done as little as 10 minutes in a rush, and it was still good—but 30 is the sweet spot.
    Sauté your aromatics
    1. Heat oil in your pot over medium heat. Add garlic and onion. Cook for 2 minutes until soft and smelling amazing. Then add chopped tomatoes. Stir and cook for another 3–4 minutes until they break down and look like a chunky sauce.
    Brown the chicken
    1. Add the chicken (reserve the leftover marinade liquid!). Sear each piece for 2–3 minutes per side until golden brown. Don’t crowd the pan—do two batches if needed. This step is non-negotiable. Browned chicken = happy taste buds.
    Simmer with tomato sauce
    1. Pour in the tomato sauce, chicken broth, and the reserved marinade. Stir everything together. Bring to a boil, then reduce heat to low. Cover and simmer for 25–30 minutes. You’ll know it’s ready when the chicken is tender and the sauce has darkened to a rich reddish-orange.
    Add the vegetables
    1. Toss in potatoes and carrots. Cook for 10 minutes (they should be almost fork-tender). Then add both bell peppers. Simmer for 5 more minutes. The peppers should still have a little bite—nobody likes mushy bell peppers.
    Taste and adjust
    1. Season with salt. If the sauce tastes too tangy (some tomato sauces are sharper than others), add a pinch of sugar. Stir and taste again.
    Serve!
    1. Spoon over steamed rice. Garnish with parsley or green onions. Then stand back while your family fights over the last piece of chicken.

    Notes

    ???? A Few Notes

    • Calamansi substitute: Can’t find calamansi? Use equal parts lemon juice and lime juice. Or just lemon. Do not use orange juice—it’s too sweet.
    • Boneless chicken? Use boneless thighs, not breasts. And reduce simmer time to 20 minutes total.
    • Too thin? Simmer uncovered for 5–10 extra minutes. Or smash a few potato pieces against the side of the pot—the starch will thicken it right up.
    • Make it spicy: Add 2 sliced Thai bird’s eye chilies when you sauté the garlic and onion. Spicy Mechado is a whole vibe.