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CHICKEN CALDERETA

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.
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings: 4
Course: Main Course
Cuisine: Filipino
Ingredients Method Notes

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

Method
 

  1. 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.
  2. 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.
  3. Sauté the aromatics. Using the remaining oil, sauté the onion and garlic until fragrant. Add the chopped tomato and cook until softened.
  4. 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.
  5. Season and simmer. Add the chicken cube and chopped chili peppers. Cover and cook over low to medium heat for 15 minutes.
  6. 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.
  7. 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.
  8. 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.

Notes

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.

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