Chicken Caldereta Recipe

Chicken caldereta or kalderetang manok is another chicken dish that commonly served by Filipinos. This is similar to beef caldereta and chicken afritada. It is basically chicken marinated and sauteed, then cooked with tomato sauce, bell pepper and potatoes. Some may add liver spread to make the sauce creamy. This is a mouth-watering dish that my family loves so much. Please make sure to subscribe to our email newsletter to never miss a recipe!

Beef and goat are the most widely used in making the rich and spicy caldereta. It is not uncommon, however, to find chicken or pork versions of this tomato-based stew. But really, there is not much of a difference in the ingredients and procedures of the many versions of caldereta. The only thing that sets this chicken calderata apart from its beef counterpart is that the chicken is first marinated in a mixture of pineapple juice and soy sauce for added layer of flavor. Have this for dinner tonight and please let me know what you think. I love hearing from you.

Chicken Caldereta

Prep Time: 20 minutes

Cook Time: 50 minutes

Yield: 4 to 6 Servings

Ingredients

• 1 (3 pounds) whole chicken, cut into serving parts
• 1 small onion, peeled and chopped
• 3 cloves garlic, peeled and minced
• 2 to 3 Thai chili peppers, ends trimmed and minced
• 2 medium potatoes, peeled and quartered
• 1 large carrot, peeled and cut diagonally in a bias into 1/2-inch thick
• 1 small green bell pepper, cored, seeded and cut into 2-inch cubes
• 1 small red bell pepper, cored, seeded and cut into 2-inch cubes
• 2 cups tomato sauce
• 1/2 cup liver sauce
• 1/4 cup green olives
• 1/2 cup Velveeta cheese (or any quickmelt variety), shredded
• 1/4 cup oil
• 1/2 cup pineapple juice
• 1/4 cup soy sauce
• 1-1/2 cups water
• salt and pepper to taste

Instructions

1. In a large bowl, combine chicken, pineapple juice, soy sauce and salt and pepper to taste. Marinate chicken for about 30 minutes. Drain very well, reserving liquid.
2. In wide pan over medium heat, heat oil. Add potatoes and cook for about 3 to 5 minutes or until lightly browned. Remove from pan and drain on paper towels. Add carrots and cook for about 2 to 4 minutes or until lightly browned. Remove from pan and drain on paper towels. Add bell peppers and cook, stirring regularly, for about 30 seconds. Remove from pan and drain on paper towels.
3. In the pan, add chicken and fry until lightly browned. Remove from pan and drain on paper towels. Discard excess oil from pan, leaving about 2 tablespoons. Add onions and garlic and cook until limp. Add chili peppes and cook for about 1 minute.
4. Add tomato sauce, water and reserved marinade. Bring to a boil. Add liver spread and stir until well blended.
5. Add chicken. Add olives. Lower heat, cover and continue to cook for about 25 to 30 minutes or until chicken is cooked through. Add potatoes and carrots and cook until tender. Add cheese nad stir until melted. Season with salt and pepper. Add bell peppers and cook for about 1 to 2 minutes or until tender yet crisp. Serve hot.