Savory Shredded Chicken Mechado: A Filipino Comfort Food Recipe

Mechado, a beloved Filipino stew, is known for its rich tomato-based sauce, tender meat (typically beef or pork), potatoes, carrots, and green peas. This version, however, elevates the comfort factor by using shredded chicken, making it quicker to cook and incredibly versatile. This shredded chicken mechado recipe delivers all the familiar flavors of the classic dish in a user-friendly and satisfying way.

## What is Chicken Mechado?

Mechado gets its name from the Spanish word “mechar,” which means “to lard” or “to insert wicks.” Traditionally, beef mechado involves inserting strips of pork fat into the beef before cooking, adding richness and flavor. This shredded chicken mechado recipe simplifies the process while retaining the essential elements of the dish: a savory tomato sauce, tender meat, and vegetables.

## Why Shredded Chicken Mechado?

While beef mechado is undeniably delicious, it can be time-consuming to prepare. Shredded chicken mechado offers several advantages:

* **Faster Cooking Time:** Chicken cooks much faster than beef, making this a perfect weeknight meal.
* **Tender and Flavorful:** Shredding the chicken allows it to absorb the sauce beautifully, resulting in exceptionally tender and flavorful meat.
* **Versatile:** Shredded chicken is incredibly versatile. You can serve it over rice, with mashed potatoes, or even use it as a filling for tacos or sandwiches.
* **Budget-Friendly:** Chicken is generally more affordable than beef, making this a budget-friendly option.

## Ingredients for Shredded Chicken Mechado

Here’s what you’ll need to make this delicious dish:

* **Chicken:** 2 lbs boneless, skinless chicken thighs or breasts. Thighs are preferred for their richer flavor and tenderness, but breasts work well too. If using frozen chicken, make sure to thaw it completely before cooking.
* **Tomato Sauce:** 1 (15-ounce) can of tomato sauce. The base of the mechado flavor.
* **Diced Tomatoes:** 1 (14.5-ounce) can of diced tomatoes, undrained. Adds texture and a bit of acidity to the sauce.
* **Soy Sauce:** 1/4 cup. Provides umami and depth of flavor.
* **Potatoes:** 2 medium potatoes, peeled and cubed. Adds heartiness and absorbs the sauce.
* **Carrots:** 2 medium carrots, peeled and sliced. Adds sweetness and color.
* **Green Peas:** 1 cup frozen green peas. Adds a touch of sweetness and visual appeal. They are added towards the end of cooking to retain their bright color and texture.
* **Onion:** 1 medium onion, chopped. Forms the aromatic base of the dish.
* **Garlic:** 4 cloves garlic, minced. Another essential aromatic.
* **Bay Leaves:** 2. Adds a subtle, aromatic flavor to the sauce.
* **Black Peppercorns:** 1 teaspoon, whole. Adds a gentle peppery kick. If you don’t have whole peppercorns, you can use ground black pepper.
* **Cooking Oil:** 2 tablespoons. For sautéing the aromatics.
* **Sugar:** 1 tablespoon (optional). Balances the acidity of the tomatoes and soy sauce. Adjust to your preference.
* **Fish Sauce (Patis):** 1 tablespoon (optional). Adds umami and depth of flavor. Use sparingly.
* **Water:** 1 cup, or as needed. To adjust the sauce consistency.
* **Salt:** To taste. Adjust the seasoning as needed.

## Step-by-Step Instructions

Follow these simple steps to create your own delicious shredded chicken mechado:

**Step 1: Prepare the Chicken**

1. Rinse the chicken thighs or breasts under cold water and pat them dry with paper towels. If using chicken breasts, consider pounding them slightly to ensure even cooking.
2. Season the chicken with salt and pepper.

**Step 2: Sear the Chicken (Optional but Recommended)**

1. Heat 1 tablespoon of cooking oil in a large pot or Dutch oven over medium-high heat.
2. Sear the chicken on both sides until lightly browned. This step adds flavor and helps to seal in the juices. Don’t overcrowd the pot; sear in batches if necessary.
3. Remove the chicken from the pot and set aside.

**Step 3: Sauté the Aromatics**

1. Add the remaining 1 tablespoon of cooking oil to the pot. Reduce the heat to medium.
2. Add the chopped onion and sauté until softened and translucent, about 5 minutes.
3. Add the minced garlic and sauté for another minute, until fragrant. Be careful not to burn the garlic.

**Step 4: Build the Sauce**

1. Pour in the tomato sauce and diced tomatoes (undrained). Stir to combine.
2. Add the soy sauce, bay leaves, and black peppercorns.
3. Bring the sauce to a simmer.

**Step 5: Simmer the Chicken**

1. Return the seared chicken to the pot.
2. Add 1 cup of water. The chicken should be partially submerged in the sauce. Add more water if needed to achieve the desired consistency.
3. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the chicken is cooked through and easily shreds with a fork. The internal temperature of the chicken should reach 165°F (74°C).

**Step 6: Shred the Chicken**

1. Remove the chicken from the pot and set it aside on a cutting board.
2. Using two forks, shred the chicken into bite-sized pieces.

**Step 7: Add the Vegetables**

1. Add the cubed potatoes and sliced carrots to the pot with the sauce.
2. Cover the pot and simmer for 10-15 minutes, or until the potatoes and carrots are tender.
3. Stir in the shredded chicken and frozen green peas.
4. Cook for another 5 minutes, or until the peas are heated through.

**Step 8: Season and Serve**

1. Taste the sauce and adjust the seasoning as needed. Add sugar to balance the acidity, fish sauce for umami, or salt to taste.
2. Remove the bay leaves before serving.
3. Serve the shredded chicken mechado hot over rice, mashed potatoes, or with your favorite side dishes.

## Tips for the Best Shredded Chicken Mechado

* **Use Chicken Thighs:** Chicken thighs are more forgiving and flavorful than chicken breasts, especially for longer cooking times. They stay moist and tender, even after being shredded.
* **Sear the Chicken:** Searing the chicken adds a depth of flavor to the dish. Don’t skip this step if you have the time.
* **Don’t Overcook the Chicken:** Overcooked chicken will be dry and tough. Cook it until it’s just cooked through and easily shreds with a fork.
* **Adjust the Sauce:** The sauce is the heart of mechado. Taste it frequently and adjust the seasoning to your liking. Don’t be afraid to experiment with different flavor combinations.
* **Add Other Vegetables:** Feel free to add other vegetables to your mechado, such as bell peppers, mushrooms, or chickpeas.
* **Make it Spicy:** If you like a little heat, add a pinch of chili flakes or a chopped chili pepper to the sauce.
* **Use High-Quality Tomato Sauce:** The quality of the tomato sauce will affect the overall flavor of the dish. Choose a good quality tomato sauce for the best results.
* **Simmer Gently:** Simmering the chicken gently allows the flavors to meld together and prevents the chicken from becoming tough.
* **Let it Rest:** After cooking, let the mechado rest for a few minutes before serving. This allows the flavors to develop even further.
* **Make it Ahead:** Shredded chicken mechado is a great make-ahead dish. The flavors actually improve over time. Store it in the refrigerator for up to 3 days.

## Serving Suggestions

Shredded chicken mechado is delicious on its own, but here are a few serving suggestions to elevate your meal:

* **Over Rice:** The classic way to serve mechado. Serve it over steamed white rice or brown rice.
* **With Mashed Potatoes:** Creamy mashed potatoes provide a comforting base for the savory mechado.
* **As a Filling:** Use the shredded chicken mechado as a filling for tacos, burritos, or sandwiches.
* **With Noodles:** Serve it over egg noodles or rice noodles for a different twist.
* **With Crusty Bread:** Serve it with crusty bread for dipping into the delicious sauce.
* **As a Topping:** Use it as a topping for polenta or grits.

## Variations on Shredded Chicken Mechado

* **Spicy Mechado:** Add chili flakes or chopped chili peppers to the sauce for a spicy kick.
* **Mechado with Liver Spread:** Add a tablespoon of liver spread to the sauce for a richer, more complex flavor.
* **Mechado with Hotdogs:** A common variation, especially for kids, is to add sliced hotdogs to the dish.
* **Mechado with Pineapple:** Add chunks of pineapple to the dish for a sweet and tangy flavor.
* **Mechado with Potatoes and Sweet Potatoes:** Use a combination of potatoes and sweet potatoes for a sweeter and more nutritious dish.
* **Mechado with Quail Eggs:** Add hard-boiled quail eggs to the dish for added protein and visual appeal.
* **Slow Cooker Mechado:** You can easily adapt this recipe for the slow cooker. Simply combine all the ingredients in the slow cooker and cook on low for 6-8 hours.

## Nutritional Information (Approximate)

* Calories: Approximately 350-400 per serving (depending on portion size and ingredients)
* Protein: 30-35 grams
* Carbohydrates: 25-30 grams
* Fat: 15-20 grams

*Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.*

## Frequently Asked Questions (FAQ)

**Q: Can I use frozen chicken for this recipe?**

A: Yes, you can use frozen chicken, but make sure to thaw it completely before cooking.

**Q: Can I use chicken breasts instead of chicken thighs?**

A: Yes, you can use chicken breasts, but chicken thighs are generally more flavorful and tender. If using chicken breasts, consider pounding them slightly to ensure even cooking and prevent them from drying out.

**Q: Can I make this recipe ahead of time?**

A: Yes, shredded chicken mechado is a great make-ahead dish. The flavors actually improve over time. Store it in the refrigerator for up to 3 days.

**Q: Can I freeze shredded chicken mechado?**

A: Yes, you can freeze shredded chicken mechado. Store it in an airtight container in the freezer for up to 2 months. Thaw it completely before reheating.

**Q: What can I serve with shredded chicken mechado?**

A: Shredded chicken mechado is delicious served over rice, mashed potatoes, noodles, or with crusty bread.

**Q: Can I add other vegetables to this recipe?**

A: Yes, feel free to add other vegetables to your mechado, such as bell peppers, mushrooms, or chickpeas.

**Q: How can I make this recipe spicier?**

A: Add a pinch of chili flakes or a chopped chili pepper to the sauce for a spicy kick.

**Q: Can I use different types of soy sauce?**

A: Yes, you can experiment with different types of soy sauce, such as dark soy sauce for a richer flavor or light soy sauce for a milder flavor.

**Q: Do I have to sear the chicken?**

A: Searing the chicken adds flavor but is not essential. If you’re short on time, you can skip this step.

**Q: Can I use vegetable broth instead of water?**

A: Yes, you can use vegetable broth for a richer flavor.

## Conclusion

This shredded chicken mechado recipe is a delightful twist on a Filipino classic. It’s easy to make, incredibly flavorful, and perfect for a weeknight dinner or a special occasion. With its tender chicken, savory tomato sauce, and hearty vegetables, this dish is sure to become a family favorite. So, gather your ingredients, follow the simple steps, and enjoy a taste of Filipino comfort food at its finest! This recipe allows for so many variations and substitutions, making it highly adaptable to preferences and dietary needs. Enjoy experimenting and making it your own!