Mechado is a classic Filipino stew that is usually cooked with beef. To make it healthier and more affordable, this recipe uses chicken as an alternative but keeps the classic mechado taste.

500g chicken
1 potato, cubed
1/2 cup onions, diced
1 tbsp garlic, minced
1/2 cup tomatoes, diced
1/2 cup tomato sauce
1 cup water
Bell pepper chunks (yellow, red and green)
1 tbsp dark soy sauce (for marinade)
1 tsp sugar
1 bay leaf
Vegetable oil

Marinate chicken in 1 tablespoon soy sauce
Heat oil in pan
Cut potatoes in cubes, fry them and set aside

Sauté onions, garlic and tomatoes
Add marinated chicken. Cook until chicken is no longer pink

Add water and tomato sauce

Add soy sauce, bay leaf, sugar and pepper for seasoning
Simmer for 15 minutes
Add fried potatoes. Simmer for three minutes
Add bell peppers and simmer for another two minutes

Adjust taste with salt
Serve with steamed white rice

Guest chef: Maria Belen Royol

Belen is an author and mother of two who has been living in Hong Kong since 1986. Her passion for cooking and baking stems from watching her father and grandmother cook numerous Filipino dishes during her childhood. She currently works at a baking company that provides gluten-free products to cater to those with certain medical conditions and allergies.

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