Chicken Caldereta Recipe
Chicken Caldereta is a Filipino chicken stew cooked in tomato sauce with potatoes, carrots, bell peppers, chili, liver spread, and cheese. Traditional caldereta is often made with beef or goat, but this chicken version is easier, faster, and more budget-friendly. The chicken becomes tender as it simmers in the tomato-based sauce, while the liver spread and cheese make the sauce thicker and more flavorful.
The first time I made chicken caldereta, I remember being suspicious of the liver spread. I stared at it like, really? This tiny can is supposed to make the sauce amazing? But once it melted into the tomato sauce, everything suddenly made sense. The sauce became richer and more caldereta-like.
What I love about this version is that it has everything I want in a Filipino dish: tender chicken, soft potatoes, sweet carrots, a little kick from chili, and a thick sauce. It is just dramatic enough to make dinner feel special.
Ingredients
- 2 lbs chicken, cut into serving pieces
- 1 Knorr Chicken Cube
- 2 carrots, cut into wedges
- 2 potatoes, cubed
- 8 oz tomato sauce
- 2 bell peppers, sliced
- 4 tablespoons liver spread
- 1 tomato, cubed
- 3 chili peppers, chopped
- 1 onion, chopped
- 3 cloves garlic, crushed
- 3 tablespoons cheddar cheese, grated
- 1 ½ cups water
- 4 tablespoons cooking oil
- Salt, to taste
- Ground black pepper, to taste
This chicken caldereta recipe uses simple ingredients. The tomato sauce gives the dish its classic tangy base, while the chicken cube adds extra flavor. Liver spread makes the sauce creamy, and the cheese adds a smooth finish. Potatoes and carrots make the dish more filling, while bell peppers add sweetness and color. The chili peppers bring just enough heat to make the stew exciting.
How To Cook Chicken Caldereta
Step 1
Heat cooking oil in a pan. Fry the potatoes for about 1 minute per side, then remove and set aside. Do the same with the carrots.
Step 2
In the same pan, fry the chicken pieces for about 1 ½ minutes per side. Remove from the pan and set aside.
Step 3
Using the remaining oil, sauté the onion and garlic until fragrant. Add the chopped tomato and cook until softened.
Step 4
Put the chicken back into the pan. Pour in the tomato sauce and water. Stir and bring to a boil.
Step 5
Add the chicken cube and chopped chili peppers. Cover and cook over low to medium heat for 15 minutes.
Step 6
Turn the chicken pieces over so they cook evenly. Add the liver spread and stir until it blends into the sauce. Cover and cook for another 20 minutes.
Step 7
Stir in the sliced bell peppers and grated cheese. Cook for 3 minutes, or until the cheese melts into the sauce.
Step 8
Add the fried potatoes and carrots back into the pan. Cook for 5 to 7 minutes. Season with salt and ground black pepper, then serve hot.
Serve chicken caldereta hot with white rice. The thick tomato sauce is the best part, so pour plenty of it over the rice. This dish is perfect for lunch, dinner, family gatherings, or just about any get together!
You can also serve it with pandesal or warm bread if you want to scoop up the sauce, but rice is still the classic choice. Caldereta without rice feels illegal in spirit.
Personal Tips
For better flavor, do not skip frying the potatoes, carrots, and chicken first. This extra step helps the vegetables hold their shape and gives the chicken a better texture. If you want a thicker sauce, simmer the caldereta uncovered for a few extra minutes near the end. If you want it creamier, add a little more cheese. If you want it spicier, add more chili peppers or use siling labuyo.
Also, add the bell peppers near the end so they stay slightly crisp and colorful. Overcooked bell peppers can become too soft. And most importantly, taste the sauce before serving. The chicken cube, cheese, and liver spread already add saltiness, so season slowly.
FAQ
Chicken caldereta is made with chicken, tomato sauce, potatoes, carrots, bell peppers, liver spread, cheese, chili peppers, onion, garlic, and seasonings.
Yes, you can make it without liver spread, but the sauce will be thick. If you do not like liver spread, you can use peanut butter, mashed cooked liver, or simply add more cheese for a creamier sauce.
This version has a mild to medium spice level because it uses chopped chili peppers. You can reduce the chili if you want it less spicy, or add more if you like a stronger kick.
Yes, you can use chicken breast. But chicken thighs, drumsticks, or mixed bone-in chicken pieces are better. Chicken breast can dry out if cooked too long.
Frying the potatoes and carrots first helps them keep their shape. It also adds better texture and flavor.
Yes. Chicken caldereta tastes even better after a few hours because the flavors have more time to blend. Store it in the refrigerator and reheat it gently before serving.
Chicken caldereta can last for up to 3 days in the refrigerator when stored in an airtight container. Reheat it until hot before eating.
Yes, you can freeze it for up to 2 months. For best results, let it cool completely before freezing. Thaw it in the refrigerator overnight and reheat on the stove.
Chicken caldereta is best served with steamed rice. You can also serve it with bread or a simple side of vegetables.
To make the sauce thicker, simmer the caldereta uncovered for a few extra minutes. You can also add a little more liver spread or cheese.
Recipe Card
Chicken Caldereta Recipe
Ingredients
Method
- Fry the potatoes and carrots. Heat cooking oil in a pan. Fry the potatoes for about 1 minute per side, then remove and set aside. Do the same with the carrots.
- Brown the chicken. In the same pan, fry the chicken pieces for about 1 ½ minutes per side. Remove from the pan and set aside.
- Sauté the aromatics. Using the remaining oil, sauté the onion and garlic until fragrant. Add the chopped tomato and cook until softened.
- Add the chicken and sauce. Put the chicken back into the pan. Pour in the tomato sauce and water. Stir and bring to a boil.
- Season and simmer. Add the chicken cube and chopped chili peppers. Cover and cook over low to medium heat for 15 minutes.
- Add the liver spread. Turn the chicken pieces over so they cook evenly. Add the liver spread and stir until it blends into the sauce. Cover and cook for another 20 minutes.
- Add the bell peppers and cheese. Stir in the sliced bell peppers and grated cheese. Cook for 3 minutes, or until the cheese melts into the sauce.
- Finish with potatoes and carrots. Add the fried potatoes and carrots back into the pan. Cook for 5 to 7 minutes. Season with salt and ground black pepper, then serve hot.
