Filipino🥩 Meat

Chicken Caldereta

Name: Chicken Caldereta
Total time: 50 min
Cuisine: Filipino
Ingredients: ~2 kg chicken; ~3 tbsp soy sauce; ~2 tsp paprika powder; ~1 tsp ground black pepper; 1 lime; ~3 medium potatoes; ~2 medium carrots; ~8 cloves garlic; ~1 medium yellow onion; ~1 cup tomato sauce; ~2 cups water; ~2 bay leaf; ~3 tbsp liver spread; ~1 cup green peas; ~2 medium bell pepper; ~2 tbsp fish sauce; ~½ cup Pinoy cheese; ~2 fresh Thai chili pepper

⏱ 50 min

A classic Filipino chicken stew featuring a rich sauce made with liver spread, cheese, and fresh vegetables. The chicken is tender and the sauce is flavorful and perfectly thick.

Adapted from a video by Panlasang Pinoy

OK Pala Ito Gawin Sa Manok

Watch on YouTube

Ingredients

chickencut into pieces~2 kgest.
soy saucefor marinade~3 tbspest.
paprika powderfor marinade~2 tspest.
ground black pepperfor marinade and seasoning~1 tspest.
limeor 2 calamansi limes, or one-fourth of a lemon1
potatoescut into pieces, fried until light brown~3 mediumest.
carrotscut into pieces, fried until light brown~2 mediumest.
garlicminced~8 clovesest.
yellow onionminced, sweet onion variety

Steps

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1
Prepare the chicken by cutting it into pieces and marinating in a mixture of soy sauce, paprika powder, black pepper, and lime juice. Use 1 lime, or substitute with 2 calamansi limes or one-fourth of a lemon. Mix thoroughly, cover, and refrigerate overnight for best results; 1 to 1.5 hours is acceptable if time is short.
2
Prepare vegetables by separately frying potatoes and carrots until their outer surfaces turn light brown. Fry potatoes over medium heat for about 3 to 5 minutes, then remove and place in a bowl lined with paper towels. Fry carrots for about 2 to 3 minutes until lightly browned. Place in the same paper-towel-lined bowl to absorb excess oil.
3
Build the flavor base: retain about 3 tablespoons of the frying oil and sauté minced garlic over medium heat until it begins to brown. Add minced yellow onion and continue cooking until softened and beginning to caramelize, turning light brown.
4
Cook the chicken: add the marinated chicken without the reserved marinade liquid yet. Cook for about 2 minutes per side to brown the surface, flipping the pieces halfway through.
5
Add tomato sauce: stir in tomato sauce, optionally adding tomato paste for more depth. Mix slowly to coat the chicken. Add a little water to the empty tomato sauce can and pour it in, then add more water as needed to ensure the chicken can cook through.
6
Simmer the chicken: add bay leaf. Cover the pot, reduce heat to the lowest setting, and simmer for 35 to 40 minutes until the chicken is very tender. If the liquid evaporates too quickly, add more water as needed.
7
Add liver spread: dilute the liver spread (or use pâté or peanut butter as alternatives) and slowly stir it into the stew, mixing gently until fully combined.
8
Add peas and bell peppers: stir in green peas (frozen or canned). Add the chopped green and red bell peppers and cook for about 2 minutes to allow the peppers' flavor to infuse the sauce.
9
Season the dish: add fish sauce to taste. Optionally add soy sauce or vinegar. For heat, add fresh chili, chili flakes, or hot sauce to your preference. Cover and simmer over low-to-medium heat for about 3 minutes to allow flavors to meld.
10
Add the fried vegetables: fold in the previously fried potatoes and carrots. Gently toss to combine for about 2 minutes, being careful not to break them apart.
11
Finish: optionally add Pinoy cheese for creaminess and richness, stirring gently until melted, about 1 minute. Adjust final seasoning with black or white pepper to taste.
12
Serve: transfer the chicken caldereta to a serving bowl and serve alongside freshly cooked white rice.

Chicken Caldereta

Ingredients

Steps

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