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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 Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 6 Servings
Calories: 446 kcal
Course: Main Course
Cuisine: Filipino

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

    Cup of Yum
  1. 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.
  2. In a wide pan over medium heat, heat oil. Add potatoes and cook until lightly browned. Remove from pan and drain on paper towels.
  3. Add carrots and cook until lightly browned. Remove from pan and drain on paper towels.
  4. Add bell peppers and cook, stirring regularly, for about 30 seconds. Remove from pan and drain on paper towels.
  5. 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.
  6. Add onions and garlic and cook until softened.
  7. Add tomato sauce, water and reserved marinade. Bring to a boil.
  8. Add chili peppers and cook for about 30 seconds.
  9. Add chicken and olives.
  10. Lower heat, cover and continue to cook for about 15 to 20 minutes or until chicken is tender and cooked through.
  11. Add potatoes and carrots and cook until tender.
  12. Add liver spread and stir until well well-distributed.
  13. Add cheese and stir until melted. Season with salt and pepper.
  14. Add bell peppers. Continue to cook for about 2 to 3 minutes or until sauce is thickened. Serve hot.

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 Information

Calories 446kcal (22%) Carbohydrates 22g (7%) Protein 26g (52%) Fat 29g (45%) Saturated Fat 7g (35%) Cholesterol 88mg (29%) Sodium 975mg (41%) Potassium 895mg (26%) Fiber 4g (16%) Sugar 8g (16%) Vitamin A 3213IU (64%) Vitamin C 91mg (101%) Calcium 97mg (10%) Iron 5mg (28%)

Nutrition Facts

Serving: 6Servings

Amount Per Serving

Calories 446

% 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.