Name: Chicken Caldereta
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 3 pounds Bone-in chicken thighs and drumsticks (For best flavor, keep skin on.); 2 tablespoons Oil (Any neutral oil for sautéing.); 1 medium Onion (Chopped.); 5 cloves Garlic (Minced.); 2 tablespoons Tomato paste (Toast briefly for depth of flavor.); 1 can Tomato sauce (Good quality is recommended.); 2 cups Chicken broth (Or water to loosen sauce.); 1/2 cup Liver spread (For savory depth.); 2 medium Potatoes (Peeled and cubed.); 2 medium Carrots (Peeled and sliced.); 1 medium Bell pepper (Sliced.); 1 cup Green peas or olives (Optional.); 2 leaf Bay leaves (For aroma.); 3 tablespoons Soy sauce (For savory flavor.); 1 teaspoon Fish sauce (Optional.); 1/2 teaspoon Black pepper (For seasoning.); 1 teaspoon Sugar (To balance acidity.); 1/2 cup Grated cheese (Optional for creaminess.)

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Chicken Caldereta saved me from countless party meltdowns. You know that moment when guests are on the way and you suddenly panic about the main dish? Been there. This hearty Filipino tomato stew is rich, comforting, and easy to scale up without breaking a sweat. It tastes even better the next day, which makes it perfect for make ahead planning. If you want a dish that feels festive but uses ingredients you can find anywhere, this is it.

Ingredients

Core ingredients

For a party worthy pot, I like using bone in chicken pieces so the sauce gets extra flavorful. The ingredients are simple, but the way they come together makes the magic. Here is what you’ll need and why each one matters.

Chicken thighs and drumsticks, bone in and skin on for best flavor
Oil for sautéing, any neutral oil
Onion and garlic, the base aromatics that make the house smell amazing
Tomato paste and tomato sauce for depth and that signature red color
Chicken broth or water to loosen the sauce
Liver spread, the secret to a deep, slightly smoky richness
Potatoes and carrots for heartiness
Bell peppers for sweetness and color
Green peas or olives, optional but tasty
Bay leaves for aroma
Soy sauce and fish sauce for savory backbone
Pepper and a pinch of sugar to balance acidity
Grated cheese or small milk splash optional for extra creaminess

Smart swaps and add ons

You can swap liver spread with chicken liver sautéed and mashed, or even a little pâté. No fish sauce? Add more soy sauce plus a squeeze of calamansi or lemon. Potatoes can be replaced with sweet potatoes. Want it spicy? Toss in siling labuyo or a pinch of chili flakes. Keep the balance of savory, tangy, and lightly sweet and you’ll land in a delicious place every time.

Curious about the beef version for another party? I’ve got you. Check out my trusty guide to authentic beef caldereta so you can easily switch proteins depending on your crowd.

Tip: Use good canned tomato sauce and toast the tomato paste briefly to intensify the flavor. A small step, big payoff.

Sauté chicken

Pro tips for browning

Heat a wide heavy pot over medium and add oil. Pat the chicken dry and season lightly with salt and pepper. Lay pieces skin side down and let them brown. Resist the urge to flip too early. When the skin releases easily and turns golden, that’s your cue. Browning makes the final sauce richer and gives you tasty bits to deglaze.

Once browned, set chicken aside. In the same pot, sauté onion until soft and glossy, then add garlic until fragrant. Stir in the tomato paste and let it cook for a minute. This step is small but important because it removes raw acidity and gives a deep, caramelized tomato flavor.

Pour in a splash of broth to scrape up the fond. Those browned bits are flavor gold and help build that signature caldereta sauce. Slide the chicken back in, nestling it into the aromatics.

Made this for my daughter’s birthday and people kept asking for seconds. We ran out of rice before we ran out of compliments. This recipe is now my go to party dish.

Add sauce and vegetables

Now we build the sauce. Pour in tomato sauce and enough broth to almost cover the chicken. Add a spoonful of liver spread, soy sauce, fish sauce, a bay leaf or two, and a pinch of sugar. Stir gently so the liver spread blends in. That little touch gives the sauce the body that makes people go whoa, what is that.

Add potatoes and carrots next. They take longer to cook than bell peppers, so give them a head start. Let the pot come to a gentle simmer. Then, once the potatoes are starting to soften, add bell peppers and olives if using. Peas can go in near the end so they stay bright.

Flavor wise, think of it like this. Tomato sauce = tangy base. Liver spread = savory depth. Soy and fish sauce = umami and salt. Bay leaves = aroma. Carrots and bell peppers = natural sweetness. When these all meet, you get that classic caldereta taste that’s bold yet cozy.

If you’re more in the mood for a lighter tomato chicken stew some days, I also love cooking chicken afritada. It’s like a friendly cousin to this dish, milder but equally satisfying.

Heads up: If you plan to add a little grated cheese for creaminess, do it at the end to prevent it from sticking at the bottom. Stir, taste, and adjust with more fish sauce or a squeeze of calamansi if you want extra brightness.

Simmer until tender

This is where patience pays off. Lower the heat and let everything simmer gently until the chicken is tender and the sauce has thickened. Stir occasionally so nothing sticks. You want a glossy sauce that clings to the chicken and coats the vegetables.

The timing will vary, but bone in chicken usually cooks through in 30 to 40 minutes at a slow simmer. If your pot is crowded because you’re cooking for a big group, give it a few more minutes and check a thigh near the bone. No pink juices, and it should easily pull from the bone.

Taste a spoonful of sauce near the end. If it’s a touch too acidic, a pinch more sugar smooths it out. Not savory enough? Add a small splash of fish sauce or soy. Want more warmth? A little paprika or chili flakes does wonders. This flexibility is why Chicken Caldereta is such a crowd pleaser. You can adjust the profile without losing its soul.

Make ahead and party sizing

Here’s my trick for hosting. Cook the stew a day ahead, cool, and refrigerate. The flavors meld and become deeper overnight. Reheat gently before serving. For 8 to 10 people, plan about 3 pounds of chicken plus a generous amount of potatoes and carrots. If you’re doubling the recipe, use a larger pot or two smaller ones so the chicken browns nicely and the sauce reduces at a comfortable pace.

Serve

Time to make it party ready. I like to finish with a handful of chopped parsley or scallions for a pop of green. A little cheese stirred in at the end gives a round, comfort food vibe. Bring the pot straight to the table if you’re going family style. It’s rustic and inviting.

Serve with steamed jasmine rice to soak up the sauce
Warm pan de sal or crusty bread for dipping
A bright salad on the side to refresh the palate
For potlucks, keep it warm in a slow cooker on low
Leftovers make amazing filling for a soft roll sandwich

If you ever want a lighter, cozy bowl for a rainy day, try my go to chicken arroz caldo. It’s a gentle, soothing contrast and one of my favorite ways to stretch a rotisserie chicken into another comforting meal.

Storage notes: Refrigerate leftovers within two hours. They’ll keep well for up to three days. Reheat gently over low heat. If the sauce gets too thick, splash in a bit of water or broth to loosen it and re season as needed. That’s it.

Common Questions

Can I skip liver spread?
Yes, but you’ll miss a layer of richness. If you can’t find it, sauté 2 to 3 chicken livers, mash them, and stir in. A spoon of pâté can also work in a pinch.

What cuts of chicken work best?
Thighs and drumsticks are ideal. They’re juicier and hold up better to simmering than breasts. If using breasts, add them later so they don’t dry out.

How do I make it less spicy for kids?
Keep it mild and skip any chili. If your family likes sweet notes, add a small pinch of sugar or sweet bell peppers for balance.

Can I cook this in a slow cooker?
Yes. Brown the chicken and aromatics first on the stove, then transfer to the slow cooker with the sauce ingredients. Cook on low 6 to 7 hours, add bell peppers in the last hour.

Can I freeze Chicken Caldereta?
Absolutely. Cool completely, store in freezer safe containers, and freeze up to 2 months. Thaw in the fridge overnight and reheat gently, adding a splash of broth if needed.

Ready to feed a crowd with cozy flavor

So that’s my playbook for a no stress, big flavor party dish. Chicken Caldereta has that warm tomato base, savory depth from liver spread, and tender chicken that makes guests lean back and smile. If you want more ideas for Filipino comfort dishes to pair or rotate, you might also enjoy this fun twist on bite sized favorites, chicken adobo nuggets, especially when kids are around. And if you want another detailed perspective on technique and flavor balance, take a look at this helpful guide from Chicken Caldereta – Panlasang Pinoy which aligns closely with my approach while offering a few thoughtful nuances. Now go get that pot simmering, put on some music, and wow your crowd with a beautiful pot of Chicken Caldereta.

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