A classic Filipino chicken stew cooked in a rich, spicy tomato sauce with potatoes, carrots, bell peppers, green olives, and liver spread. This hearty and flavorful dish is perfect for family meals and special gatherings, best enjoyed with steamed rice.
Why You’ll Love This Recipe
- A rich and flavorful Filipino stew perfect for special occasions.
- Combines tender chicken with a spicy, tomato-based sauce.
- Loaded with vegetables for a complete, balanced meal.
- A great dish to pair with steamed rice for ultimate satisfaction.
- Easy to customize with different spice levels and ingredients.
Ingredients
Marinade:
- ½ cup pineapple juice
- ¼ cup soy sauce
- Salt and pepper to taste
Main Ingredients:
- 1 (3 to 4 pounds) whole chicken, cut into serving parts
- ¼ cup canola oil
- 2 medium potatoes, peeled and quartered
- 1 large carrot, peeled and cut diagonally into ½-inch thick slices
- 1 small green bell pepper, cored, seeded, and cut into 2-inch cubes
- 1 small red bell pepper, cored, seeded, and cut into 2-inch cubes
- 1 onion, peeled and chopped
- 3 cloves garlic, peeled and minced
- 3 Thai chili peppers, stemmed and chopped (adjust to taste)
- 2 cups tomato sauce
- 1 ½ cups water
- ¼ cup green olives
- ½ cup liver spread
- ½ cup quick-melt cheese (such as Eden brand)
- Additional salt and pepper to taste
Directions
- Marinate the Chicken: In a large bowl, combine pineapple juice, soy sauce, salt, and pepper. Add the chicken pieces, ensuring they are well-coated. Marinate for about 30 minutes. Drain the chicken well, reserving the marinade.
- Prepare the Vegetables: In a wide pan over medium heat, heat the oil. Add the potatoes and cook until lightly browned. Remove and drain on paper towels. Repeat with the carrots. Add the bell peppers and cook, stirring regularly, for about 30 seconds. Remove and drain on paper towels.
- Brown the Chicken: In the same pan, add the marinated chicken and cook until lightly browned. Remove from the pan and drain on paper towels. Discard excess oil, leaving about 2 tablespoons in the pan.
- Sauté Aromatics: In the remaining oil, sauté the onions and garlic until softened.
- Add Liquids and Spices: Pour in the tomato sauce, water, and reserved marinade. Bring to a boil. Add the chopped chili peppers and cook for about 30 seconds.
- Simmer the Chicken: Return the browned chicken to the pan and add the green olives. Lower the heat, cover, and simmer for about 15 to 20 minutes, or until the chicken is tender and cooked through.
- Incorporate Vegetables: Add the browned potatoes and carrots to the pan and cook until tender.
- Enrich the Sauce: Stir in the liver spread until well-distributed. Add the cheese and stir until melted. Season with additional salt and pepper to taste.
- Finish with Bell Peppers: Add the sautéed bell peppers and continue to cook for about 2 to 3 minutes, or until the sauce is thickened to your desired consistency.
- Serve: Transfer the Chicken Caldereta to a serving dish and enjoy hot, paired with steamed rice.
Servings and Timing
- Prep Time: 15 minutes
- Cooking Time: 45 minutes
- Total Time: 1 hour
- Servings: 6
- Calories: Approximately 450 kcal per serving
Variations
- Beef Caldereta: Swap chicken for beef and simmer longer until tender.
- Milder Version: Reduce or omit the chili peppers for a less spicy dish.
- Richer Sauce: Add coconut milk for a creamy texture.
- Extra Vegetables: Include green beans or peas for added nutrition.
- Cheesy Twist: Use more quick-melt cheese for a creamier consistency.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm in a saucepan over medium heat, adding a bit of water if needed to loosen the sauce. Alternatively, microwave for 1-2 minutes, stirring halfway.
FAQs
Can I use boneless chicken?
Yes, boneless thighs or breasts work well, but bone-in pieces add more flavor.
What can I substitute for liver spread?
Try mashed liver pâté, blended chicken liver, or omit it if you prefer.
Is this dish very spicy?
It has a mild heat, but you can adjust the number of chili peppers to your taste.
Can I cook this in a slow cooker?
Yes! Brown the chicken first, then transfer everything to a slow cooker and cook on low for 6-8 hours.
What’s the best cheese for Caldereta?
Quick-melt cheese like Eden is commonly used, but cheddar also works.
Can I make this ahead of time?
Yes, Caldereta tastes even better the next day as the flavors develop further.
Do I need to marinate the chicken?
Marinating enhances the flavor, but if short on time, you can skip it.
Can I use canned tomatoes instead of tomato sauce?
Yes, but blend or crush them first for a smoother sauce.
What sides go well with this dish?
Steamed rice is the best pairing, but it also goes well with crusty bread.
Can I use other meats?
Yes, goat is also a great alternative to chicken.
Conclusion
Chicken Caldereta is a comforting and flavorful dish that brings warmth to any table. Whether you’re making it for a family dinner or a special gathering, its rich, savory sauce and tender chicken will impress everyone. Enjoy it with steamed rice for a satisfying meal!
Print
Chicken Caldereta
- Total Time: 1 hour
- Yield: 6 servings 1x
Description
A classic Filipino chicken stew in a rich, spicy tomato sauce with potatoes, carrots, bell peppers, olives, and liver—perfect with rice!
Ingredients
Scale
Marinade:
- ½ cup pineapple juice
- ¼ cup soy sauce
- Salt and pepper to taste
Main Ingredients:
- 1 whole chicken (3 to 4 lbs), cut into serving parts
- ¼ cup canola oil
- 2 medium potatoes, peeled and quartered
- 1 large carrot, peeled and sliced diagonally (½-inch thick)
- 1 small green bell pepper, cubed (2-inch pieces)
- 1 small red bell pepper, cubed (2-inch pieces)
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 Thai chili peppers, chopped (adjust to taste)
- 2 cups tomato sauce
- 1 ½ cups water
- ¼ cup green olives
- ½ cup liver spread
- ½ cup quick-melt cheese (Eden or similar)
- Additional salt and pepper to taste
Instructions
- Marinate the Chicken: Combine pineapple juice, soy sauce, salt, and pepper. Marinate the chicken for 30 minutes, then drain and reserve the marinade.
- Prepare the Vegetables: Heat oil in a pan over medium heat. Fry potatoes until lightly browned, then drain on paper towels. Repeat with carrots and bell peppers.
- Brown the Chicken: In the same pan, brown the marinated chicken, then remove and drain on paper towels. Discard excess oil, leaving 2 tbsp in the pan.
- Sauté Aromatics: Sauté onions and garlic in the remaining oil until softened.
- Add Liquids & Spices: Pour in tomato sauce, water, and reserved marinade. Bring to a boil. Add chili peppers and cook for 30 seconds.
- Simmer the Chicken: Return chicken to the pan, add green olives, cover, and simmer for 15-20 minutes until tender.
- Cook the Vegetables: Add browned potatoes and carrots, cooking until tender.
- Enrich the Sauce: Stir in liver spread and cheese until well combined. Adjust seasoning with salt and pepper.
- Finish with Bell Peppers: Add sautéed bell peppers and cook for 2-3 minutes until sauce thickens.
- Serve: Transfer to a serving dish and enjoy with steamed rice.
Notes
- Adjust chili peppers based on spice preference.
- Substitute chicken with beef for a traditional Beef Caldereta version.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stewing
- Cuisine: Filipino
