Chicken Caldereta simmered to perfect tenderness in a spicy tomato sauce with potatoes, bell peppers, and green olives. It's simple to make and budget-friendly yet hearty and tasty. Perfect for family dinners and special occasions!

Caldereta is a Filipino tomato-based stew traditionally made of goat meat and served for fiestas, holidays, and special occasions. Over the years, the dish has evolved, using more accessible protein such as beef, chicken, pork, or fish.
These variations are just as hearty and tasty but are quicker to cook and more budget-friendly, making them a great family dinner option.

Although this kalderetang manok recipe is mostly similar in preparation and ingredients to its beef counterpart, I gave it a boost of flavor by first marinating the cut-up chicken in a mixture of pineapple juice and soy sauce.
The added sweetness from the fruit juice balances the rich, savory notes of the tomato gravy and takes the dish up a notch. The combination of tender chicken, veggies, and sauce is pure heaven over steamed rice!

Helpful tips
- Do not marinate the chicken for too long as the acids in the pineapple juice can break down the protein fibers and make the meat mushy.
- Pan-fry the potatoes and carrots until lightly browned to keep them from falling apart when finished off in the stew. Remove from pan and drain on paper towels.
- Quickly cook the bell peppers in the hot oil until tender-crisp to draw out their natural sweetness. Remove from pan and drain on paper towels.
- If you want less heat, scrape off the seeds and veins of the chili peppers before chopping.

How to serve
- Serve chicken caldereta as a main dish for lunch or dinner with steamed rice and an appetizer with an ice-cold beer.
- It's also great for parties, special gatherings, and is a sure crowd favorite!
How to store leftovers
- Leftovers will keep in the refrigerator for up to three days or in the freezer for up to two months. Store in resealable bags or airtight containers.
- To reheat, place in a saucepan and heat over medium heat to an internal temperature of 165 F.
More chicken recipes
Ingredients
- 1 (3 to 4 pounds) whole chicken, cut into serving parts
- ½ cup pineapple juice
- ¼ cup soy sauce
- salt and pepper to taste
- ¼ cup canola oil
- 2 medium potatoes, peeled and quartered
- 1 large carrot, peeled and cut diagonally in a bias into ½-inch thick
- 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
- 2 cups tomato sauce
- 1 ½ cups water
- ¼ cup green olives
- ½ cup liver spread
- ½ cup Eden cheese or any quick melt cheese
Instructions
- In a large bowl, combine chicken, pineapple juice, soy sauce, and salt and pepper to taste. Marinate chicken for about 30 minutes. Drain very well, reserving liquid.
- In a wide pan over medium heat, heat oil. Add potatoes and cook until lightly browned. Remove from pan and drain on paper towels.
- Add carrots and cook until lightly browned. Remove from pan and drain on paper towels.
- Add bell peppers and cook, stirring regularly, for about 30 seconds. Remove from pan and drain on paper towels.
- In the pan, add chicken and cook until lightly browned. Remove from pan and drain on paper towels. Discard excess oil from pan, leaving about 2 tablespoons.
- Add onions and garlic and cook until softened.
- Add tomato sauce, water and reserved marinade. Bring to a boil.
- Add chili peppers and cook for about 30 seconds.
- Add chicken and olives.
- Lower heat, cover and continue to cook for about 15 to 20 minutes or until chicken is tender and cooked through.
- Add potatoes and carrots and cook until tender.
- Add liver spread and stir until well well-distributed.
- Add cheese and stir until melted. Season with salt and pepper.
- Add bell peppers. Continue to cook for about 2 to 3 minutes or until sauce is thickened. Serve hot.
Notes
Video

Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Salvador Doria says
Thanks for sharing and showing how to cook, Calderetang Manok👍❤️👍❤️
Bibi says
Am male and 70 years old. Retired. I tried this recipe for lunch today but forgot to add the grated cheese. It tasted good for me. Tasted almost like my late mother's cooking. Will try to adjust quantity of some of the ingredients like the soy sauce. Will also use a little Fish Sauce next time while stir frying the onions and garlic.
Karen says
Hi there! Just want to let you know that I've been trying your recipes for a while now. I just made your Carioca tonight and they turned out really good! I am marinating the chicken for the chicken caldereta which I am cooking tomorrow. I am marinating it overnight just because I won't have time to do it tomorrow 😅
Thanks for all your wonderful recipes! My kids love all the foods i cooked from here!
Lalaine Manalo says
You're very welcome! I am glad you're enjoying the recipes and find them useful. Happy cooking!
Lily says
What is liver spread
Let says
I made this today and it's DELICIOUS!!! Thank you!
Lalaine Manalo says
I am glad you enjoyed it!
lori says
excited to try it too... 😉
Lalaine Manalo says
How did it turn out, Lori? 🙂
LORY ELLARD says
thank you. its was very delicious recipe. I replace the pineapple juice into orange juice and its perfect combination too for marinating. SALAMAT PO AT SA UULITIN.
Lalaine Manalo says
You're very welcome, Lory! We're here because of you guys 🙂