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 layer of 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!
How to Cook Kalderetang Manok
- In a bowl, marinate the cut-up chicken in pineapple juice, soy sauce, and salt and pepper to taste. Drain well, reserving the marinade.
- In a wide pan, heat oil and pan-fry the potatoes and carrots until lightly browned. This is to keep them from falling apart when finished off in the stew.
- Quickly cook the bell peppers in the hot oil until tender-crisp to draw out their natural sweetness.
- Add the chicken and cook until lightly browned and juices run clear. Remove from pan and drain any excess oil on paper towels.
- Remove excess oil from the pan except for about two tablespoons. Saute the onions, garlic, and chili peppers until softened.
- Add the tomato sauce, water, and reserved marinade. Bring to a boil, skimming any impurities that may float on top.
- Add browned chicken and olives. Lower heat, cover, and simmer until meat is fork-tender and sauce is reduced.
- Add potatoes and carrots and continue to cook until tender.
- Stir in liver spread and cheese. Cook for another 2 to 3 minutes or until cheese is melted and sauce is thickened.
- Adjust seasonings with salt and pepper to taste.
How to Serve
- Although commonly enjoyed as an appetizer with ice-cold beer, the dish is also served as a meal with steamed rice.
- 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 sauce pan and heat over medium heat to an internal temperature of 165 F.
- 1 (3 to 4 pounds) whole chicken, cut into serving parts
- 1/2 cup pineapple juice
- 1/4 cup soy sauce
- salt and pepper to taste
- 1/4 cup canola oil
- 2 medium potatoes, peeled and quartered
- 1 large carrot, peeled and cut diagonally in a bias into 1/2-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 1/2 cups water
- 1/4 cup green olives
- 1/2 cup liver spread
- 1/2 cup Eden cheese or any quick melt cheese
- 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.