Chicken Mechado Recipe: Filipino Chicken Stew in Tomato Sauce

Chicken mechado is an amazing Filipino chicken recipe. It features chicken, potatoes, tomato sauce, soy sauce, citrus, garlic, and onions. These ingredients make a tasty sauce that’s a little tangy and sweet. It goes perfectly with steamed white rice.

We love this dish. It turns basic pantry ingredients into a tasty family meal. The chicken simmers in the tomato sauce, letting the flavours meld.

Filipino-style chicken mechado stands out from a plain tomato chicken stew. It gets much of its flavour from soy sauce and citrus. The mix of salty, savoury, and tangy flavours makes the dish unique.

What Is Chicken Mechado?

Chicken mechado is a Filipino stew. You make it by simmering chicken in a tomato sauce. The dish includes aromatics, potatoes, bell peppers, and various seasonings.

Cooks make mechado with beef, but chicken is great too. Mostly It cooks faster and takes up the sauce well. The result is a comforting dish that’s easier to prepare for an everyday family dinner.

The classic flavour profile combines:

• Tender chicken
• Tomato sauce
• Soy sauce
• Lemon or calamansi
• Garlic and onion
• Potatoes
• Bell peppers
• Bay leaves
• A small amount of sugar
• Black pepper

The finished sauce should be flavorful without being overwhelmingly salty or acidic. Taste it toward the end of cooking and adjust the seasoning slowly.

Chicken Mechado Ingredients

For 4 to 6 servings,

• 2 lb chicken, cut into pieces for serving
• 8 oz tomato sauce
• 3 tbsp soy sauce
• 2 medium potatoes, after peeling, cut into pieces
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1 bell pepper, sliced
• 2–3 bay leaves
• 1 cup water or chicken broth
• Juice of 1 lemon or calamansi, added to taste
• 3–4 tbsp cooking oil
• ½–1 tsp sugar
• Ground black pepper, to taste
• Salt, as needed

Choosing the Chicken

We recommend using bone-in chicken thighs, drumsticks, or a combination of chicken pieces. Dark meat stays juicy during simmering and absorbs the tomato-based sauce beautifully.

Boneless chicken can also be used, but it generally cooks faster. If using chicken breast, take care not to overcook it, as it can become dry.

Lemon or Calamansi?

Both work well in chicken mechado.

Calamansi gives a classic Filipino citrus flavour. Lemon is good substitute.

Add the citrus juice gradually and taste the sauce as you go. This helps us achieve the right balance without making the stew too sour.

How to Make Chicken Mechado

Step 1: Prepare the Chicken and Vegetables

Cut the chicken into serving pieces.

Peel and cut the potatoes into medium-sized pieces. Slice the bell pepper, chop the onion, and mince or finely chop the garlic.

Make your ingredients ready before start. Once the pan is hot, the early cooking stages speed.

Step 2: Brown the Potatoes

Heat the cooking oil in a large skillet, sauté pan, or Dutch oven over medium heat.

Add the potato pieces and cook until the outside develops a light golden colour.

You don’t need to cook the potatoes through at this point. The goal is to give them some color and a firmer exterior so they hold their shape during the final simmer.

Transfer the potatoes to a plate and set them aside.

Step 3: Sauté the Aromatics

Using the same pan, add the onion and cook until it begins to soften.

Add the garlic and sauté briefly until fragrant.

Avoid burning the garlic. Burnt garlic can make the entire sauce taste bitter.

Step 4: Add and Brown the Chicken

Place the chicken pieces into the pan.

Cook them for several minutes, turning occasionally so the pieces develop some colour.

The chicken doesn’t need to be fully cooked at this stage. It will finish cooking later while simmering in the tomato sauce.

Step 5: Add the Soy Sauce

Pour the soy sauce over the chicken.

Stir well and scrape the bottom of the pan gently. This helps mix in the tasty browned bits with the sauce.

Allow the chicken to cook with the soy sauce briefly before adding the tomato sauce.

Step 6: Build the Tomato Sauce

Pour in the tomato sauce followed by the water or chicken broth.

Stir everything together.

Add the bay leaves and some of the black pepper. Bring the mixture to a gentle boil.

Once it starts bubbling, reduce the heat.

Step 7: Simmer Until the Chicken Is Tender

Cover the pan and let the chicken simmer gently.

For bone-in chicken, start with about 30–40 minutes. The exact time varies based on piece size and cooking temperature.

The sauce should remain at a gentle simmer rather than a vigorous boil.

Step 8: Add the Citrus and Bell Pepper

When the chicken is nearly tender, add the bell pepper.

Add lemon juice or calamansi juice slowly. Don’t pour it all in at once. Taste as you go.

A little citrus can brighten the sauce considerably.

Step 9: Return the Potatoes

Add the browned potatoes back to the pan.

Stir gently so they become coated with the tomato sauce without breaking apart.

Continue simmering until the potatoes are fork-tender.

Step 10: Balance the Flavor

Add a small amount of sugar to balance the acidity of the tomatoes and citrus.

Finish with freshly ground black pepper.

Remove the bay leaves before serving.

How to Make the Best Chicken Mechado

Brown the Potatoes First

This small extra step makes a noticeable difference.

Browning the potatoes adds flavour and helps them hold their shape. This way, they won’t break down in the sauce.

Don’t Boil the Chicken Aggressively

A gentle simmer is the sweet spot.

Rapid boiling can make chicken tougher and cause the sauce to reduce too quickly. Keep the heat low enough that the liquid bubbles gently.

Add Citrus Gradually

Lemon and calamansi are powerful ingredients.

Start with a moderate amount, taste the sauce, and add more if necessary. This gives us much better control over the final flavor.

Taste Before Adding More Salt

Soy sauce already contributes a significant amount of salt.

Different brands have varied saltiness levels. So, tasting the finished sauce before adding more salt.

Let the Sauce Reduce

A good mechado sauce shouldn’t be watery.

If you have cooked the chicken but the sauce is too thin, take off the lid. Let the stew simmer gently for a few minutes until the sauce thickens to your liking.

Can We Add Carrots or Green Peas?

Yes. Chicken mechado is flexible enough to accommodate extra vegetables.

Carrots

Carrots add natural sweetness and a pleasant texture. Cut them into similar-sized pieces so they cook evenly.

Green Peas

Green peas add color and mild sweetness. Add them toward the end of cooking so they don’t become mushy.

Bell Peppers

Red, green, yellow, or orange bell peppers can all work. They add sweetness, colour, and a mild vegetal flavour.

Potatoes

Potatoes are a natural addition to this stew. We recommend browning them before adding them back to the sauce.

Chicken Mechado vs. Chicken Afritada

Chicken mechado and chicken afritada are similar. Both are Filipino dishes made with tomatoes.

The flavor and preparation, however, can differ.

The mix of soy sauce and citrus highlights the mechado flavour. This makes it different from other Filipino tomato stews.

Chicken Mechado vs. Caldereta

Many people often mix up Caldereta, a well-known Filipino stew, with mechado.

The biggest difference is the richness and seasoning profile.

Caldereta often uses ingredients like liver spread, cheese, olives, or chili. The choice depends on the family or regional recipe.

Chicken mechado often has a clear flavour profile. It focuses on:

If you’re after a lighter, tangier tomato stew, chicken mechado is a great choice.

What to Serve With Chicken Mechado

Steamed White Rice

This is the classic pairing.

The rice absorbs the tomato-based sauce and balances the savory chicken.

Garlic Rice

For a more large meal, serve the stew with Filipino-style garlic fried rice.

Brown Rice

Brown rice has a nuttier taste and is a great higher-fibre option.

Fresh Salad

A simple cucumber or green salad provides freshness alongside the rich stew.

Pickled Vegetables

A small serving of pickled vegetables gives a sharp contrast to the tasty tomato sauce.

Frequently Asked Questions