Chicken Caldereta
A hearty Filipino tomato stew, perfect for parties and made with tender chicken, rich sauces, and wholesome vegetables.
Servings: 8 servings
Calories: 550kcal
Ingredients
Core 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.
Instructions
Preparation
- 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.
- Once browned, set chicken aside and sauté onion until soft and glossy, then add garlic until fragrant.
- Stir in tomato paste and cook for a minute to remove raw acidity.
- Add a splash of broth to scrape up the fonds.
- Slide the chicken back into the pot, nestling it among the aromatics.
Cooking
- Pour in tomato sauce and enough broth to almost cover the chicken.
- Add liver spread, soy sauce, fish sauce, bay leaves, and sugar.
- Stir gently to blend and add cubed potatoes and carrots, letting them simmer first.
- When the potatoes soften, add bell peppers and olives (if using) and green peas near the end.
- Simmer until chicken is tender and sauce has thickened, stirring occasionally.
Serving
- Finish with chopped parsley or scallions and optional grated cheese.
- Serve with jasmine rice, pan de sal, or crusty bread.
- Keep warm in a slow cooker for potlucks.
Notes
Refrigerate leftovers within two hours and store for up to three days. Reheat gently, adding broth if sauce thickens. Chicken Caldereta can be made ahead for deeper flavors.