Description
Chicken Caldereta is a classic Filipino stew known for its rich, savory tomato-based sauce and tender chicken cooked with potatoes, carrots, and bell peppers. This comforting dish blends a variety of flavors with ingredients like liver spread, olives, and soy sauce for a unique and hearty meal perfect for family dinners.
Ingredients
Scale
Protein
- 1.5 lbs (700g) chicken, cut into serving pieces (preferably bone-in for more flavor)
Vegetables
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 large potato, peeled and cubed
- 1 large carrot, peeled and cubed
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1/2 cup green olives, pitted and sliced
- 1/2 cup frozen peas
Liquids and Sauces
- 2 tablespoons olive oil or vegetable oil
- 1 cup tomato sauce
- 1/2 cup liver spread or pâté (optional, for richness)
- 1/4 cup soy sauce
- 1 cup water or chicken broth (add more as needed)
Seasonings and Others
- 1 teaspoon sugar
- 1 teaspoon paprika (optional for a smoky flavor)
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons grated cheese (optional for added creaminess)
- Fresh parsley or basil for garnish (optional)
Instructions
- Sauté the Chicken: In a large pot, heat the oil over medium heat until shimmering, then add the chicken pieces. Cook until they are lightly browned on all sides. Once browned, remove the chicken from the pot and set aside to reserve the flavorful chicken fat and juices.
- Sauté Aromatics: Using the same pot, add the chopped onion and minced garlic. Cook while stirring occasionally until the onions become soft and fragrant, about 3 to 5 minutes. This builds the base flavor for the dish.
- Add Vegetables: Add the cubed potatoes and carrots to the pot. Cook for another 5 to 7 minutes, stirring occasionally, until the vegetables begin to soften, which helps them absorb the stew flavors later.
- Combine Ingredients: Return the browned chicken pieces back into the pot. Pour in the tomato sauce, soy sauce, sugar, paprika if using, and add the bay leaf. Stir well to combine all ingredients evenly, enhancing the depth of flavor.
- Simmer: Pour in enough water or chicken broth to just cover the chicken and vegetables. Bring the mixture to a boil, then reduce heat to low and let it simmer uncovered for 30 to 40 minutes. This slow cooking tenderizes the chicken and allows the flavors to meld.
- Add Olives and Peas: Stir in the sliced green olives and frozen peas. Continue cooking for another 5 to 7 minutes until the peas are heated through and the olives have infused the stew with a tangy, salty flavor.
- Season to Taste: Taste the sauce and adjust the seasoning by adding salt and pepper as needed. For a richer and creamier sauce, stir in grated cheese at this point, allowing it to melt fully into the dish.
- Garnish and Serve: Remove the bay leaf. Garnish the stew with fresh parsley or basil to add a burst of bright, fresh flavor and appealing color. Serve the Chicken Caldereta hot, ideally with steamed white rice for a fulfilling meal.
Notes
- Using bone-in chicken pieces adds more flavor to the stew but you can use boneless if preferred.
- The liver spread is optional but adds a traditional richness; it can be substituted with pâté or skipped for a lighter version.
- Adjust the amount of soy sauce and salt according to your taste preference, especially if using salted olives.
- If the stew gets too thick while simmering, add a little more water or broth to maintain desired consistency.
- For a smoky twist, include paprika, but it can be omitted for a milder flavor.
- Serve with steamed rice or crusty bread to soak up the flavorful sauce.
