Description
Chicken Caldereta is a classic Filipino stew featuring tender chicken pieces simmered in a rich tomato-based sauce with vegetables like potatoes, carrots, and bell peppers. Enhanced with olives, peas, and sometimes liver spread for depth, this hearty dish combines savory, slightly sweet, and smoky flavors, perfect for a comforting family meal.
Ingredients
Scale
Chicken and Vegetables
- 1.5 lbs (700g) chicken, cut into serving pieces (preferably bone-in for more flavor)
- 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
Sauce and Seasonings
- 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 teaspoon sugar
- 1 teaspoon paprika (optional for a smoky flavor)
- 1 bay leaf
- 1 cup water or chicken broth (add more as needed)
- 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. Add the chicken pieces and cook until lightly browned on all sides. Remove the chicken from the pot and set it aside.
- Sauté Aromatics and Vegetables: In the same pot, add the chopped onion and minced garlic. Sauté until the onions are soft and fragrant, about 3-5 minutes. Then add the cubed potatoes and carrots, cooking for 5-7 minutes while stirring occasionally until they start to soften.
- Add Sauce Ingredients: Return the browned chicken to the pot. Add tomato sauce, soy sauce, sugar, paprika (if using), and bay leaf. Stir everything together for the flavors to meld.
- Simmer the Stew: Pour in water or chicken broth, just enough to cover the chicken and vegetables. Bring the mixture to a boil, then reduce heat to low and let it simmer uncovered for 30-40 minutes, or until the chicken is cooked through and vegetables are tender.
- Add Peas and Olives: Stir in the sliced green olives and frozen peas. Cook for an additional 5-7 minutes, allowing the peas to heat through and olives to infuse their flavor into the stew.
- Season and Finish: Taste the stew and adjust seasoning with salt and pepper as needed. For a creamier texture, stir in grated cheese if desired.
- Garnish and Serve: Garnish with fresh parsley or basil to add a pop of color and freshness. Serve the Chicken Caldereta hot with steamed white rice for a satisfying meal.
Notes
- Bone-in chicken adds more flavor to the stew, but you can use boneless if preferred.
- The liver spread or pâté is optional but enhances the richness and depth of flavor.
- Adjust the amount of liquid as needed to achieve your preferred stew consistency.
- For a spicier version, you can add chili peppers or hot sauce to taste.
- This dish pairs excellently with steamed rice or crusty bread.
