Chicken mechado is one of the many Spanish influenced dishes that Filipinos had inherited and adapted using local ingredients. I usually make mechado using beef for my family and they love it so much, however, this time I decided to use chicken. The seasoned chicken pieces are sautéed with the aromatics then simmered in a sauce consisting of soy sauce, lemon juice, bay leaves and water. The peppers and potatoes were added at the last stage of cooking. The dish came out good and the chicken was tender while the bell peppers gave the dish a nice aroma.
- 2 lbs bone-in, skin-on chicken thighs (drumsticks or wings)
- Salt and freshly ground black pepper
- 2 tbsp olive oil
- 2 cloves garlic , chopped
- 1 medium onion , chopped
- 1 medium tomato , diced
- 3 tbsp soy sauce
- 2 tbsp lemon juice
- 2 bay leaves
- 1 cup water
- 1 green bell pepper , cut into large chunks
- 1 red bell pepper , cut into large chunks
- 2 medium potatoes , peeled and cut into large chunks
- Steamed rice for serving
- Season the chicken pieces with salt and pepper. Set aside.
- In a heavy pan, heat the oil over medium high heat. Add the garlic, onion and tomatoes. Saute until the onion begins to soften, about 2 minutes.
- Add the chicken pieces and saute until no longer pink, about 5 minutes.
- Add the soy sauce, lemon juice, bay leaves and water. Bring the mixture to a boil, cover, and continue to simmer over medium heat until the chicken is tender, about 20 minutes. Stir periodically.
- Add the bell peppers and potatoes. Stir and cook until the potatoes are tender, about 10-12 minutes. Season with salt and pepper to taste.
- Remove the bay leaves and serve with rice.