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kalderatang manok in a blue serving bowl with a plate of steamed rice in the background.
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3.79 from 38 votes

Chicken Caldereta

Kalderetang Manok is a Filipino stew made of chicken, potatoes, bell peppers, and green olives in a spicy tomato sauce. It's hearty, tasty, and delicious with steamed rice!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Main Entree
Cuisine: Filipino
Servings: 6 Servings
Calories: 446kcal

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.

Video

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Notes

  • 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.
  • If you want less heat, scrape off the seeds and veins of the chili peppers before chopping.

Nutrition

Calories: 446kcal | Carbohydrates: 22g | Protein: 26g | Fat: 29g | Saturated Fat: 7g | Cholesterol: 88mg | Sodium: 975mg | Potassium: 895mg | Fiber: 4g | Sugar: 8g | Vitamin A: 3213IU | Vitamin C: 91mg | Calcium: 97mg | Iron: 5mg