Chicken Caldereta
User Reviews
3.8
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
6 Servings
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Calories
446 kcal
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Course
Main Course
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Cuisine
Filipino
Chicken Caldereta
Description
Chicken Caldereta centers on chicken marinated briefly in pineapple juice and soy sauce, imparting a tender texture and depth of flavor. The marinade is drained and kept aside to enhance the stew's sauce. Vegetables including potatoes, carrots, and bell peppers are lightly pan-fried to hold their shape during cooking. Chicken is browned separately, and ingredients come together in a tomato-based sauce with water and reserved marinade, simmered with olives and spicy Thai chili peppers. Liver spread adds richness and a unique savory note. The stew is cooked covered until chicken is tender and flavors meld.
This dish combines sweet, tangy, and mildly spicy flavors with hearty vegetables making it suitable for serving over steamed rice or with bread. The balance of marinated chicken and aromatic seasonings makes it a filling comfort food.
Marinate the chicken no longer than 30 minutes to avoid mushy meat. Browning the vegetables before adding to the stew helps retain their structure. Adjust chili heat by removing seeds if milder taste is preferred.
Ingredients
- 1 chicken whole 3 to 4 pounds, cut into serving parts
- ½ cup pineapple juice
- ¼ cup soy sauce
- salt to taste
- black pepper to taste
- ¼ cup canola oil
- 2 potato medium, peeled and quartered
- 1 carrot large, peeled and cut diagonally in a bias into ½-inch thick slices
- 1 green bell pepper small, cored, seeded and cut into 2-inch cubes
- 1 red bell pepper small, cored, seeded and cut into 2-inch cubes
- 1 onion peeled and chopped
- 3 cloves garlic peeled and minced
- 3 Thai Chili pepper 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
- Avoid marinating chicken for more than 30 minutes to prevent the pineapple juice from making the meat mushy.
- Lightly pan-fry potatoes and carrots separately to maintain their texture before adding to the stew.
- Remove chili seeds and veins to reduce heat if desired.
- Serve hot with steamed rice for a complete meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 446 kcal
% Daily Value*
| Calories | 446kcal | 22% |
| Carbohydrates | 22g | 7% |
| Protein | 26g | 52% |
| Fat | 29g | 45% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 88mg | 29% |
| Sodium | 975mg | 41% |
| Potassium | 895mg | 19% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 3213IU | 64% |
| Vitamin C | 91mg | 101% |
| Calcium | 97mg | 10% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.8
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