Chicken caldereta is a Spanish-inspired Filipino stew made with chicken cooked in tomato sauce and liver spread.
It's saucy and savory, with vegetables like potatoes, carrots, and bell peppers.
This chicken version cooks faster than beef caldereta but still has the classic caldereta flavor.
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Ingredients You'll Need
Notes and Substitutions
- Chicken: I used bone-in thighs and legs because they stay juicy and have more flavor. Don't use chicken breast, as it dries out quickly.
- Potatoes: Use waxy potatoes, like red potatoes, or all-purpose potatoes, like Yukon Gold. They hold their shape better.
- Tomato sauce: Tomato sauce or crushed tomatoes both work. If using tomato purée or tomato paste, add more water as needed.
- Liver spread: Use canned liver spread or pâté to add flavor and make the sauce thicker and smoother.
How to Make Chicken Caldereta (Step-by-Step)
Step 1: Sear the carrots and potatoes
Heat a little oil in a large heavy-bottomed pot over medium-high heat.
Sear 2 carrots and 2 potatoes (cut into large chunks) until lightly browned. Transfer to a plate.
Step 2: Sear the bell peppers
Add a little more oil if needed.
Sear ½ red bell pepper and ½ green bell pepper (cut into large chunks) just until slightly charred. Transfer to a plate.
Step 3: Sear the chicken
Season about 2 pounds chicken generously with salt.
Sear skin-side down first until golden brown, then brown the other side.
Work in batches if needed, then transfer to a plate.
Step 4: Sauté the aromatics
Sauté 6 garlic cloves (minced) and 1 medium onion (chopped) until softened.
Then, add ¼ teaspon crushed red pepper.
Step 5: Build the sauce
Add:
- 1 (28-ounce) can tomato sauce
- 1 cup of water
- 1 teaspoon chicken base or bouillon
- 2 bay leaves
- 1 tablespoon fish sauce
- 2 tablespoons sugar (or to taste)
- Ground pepper (to taste)
Mix everything together, scraping the bottom of the pot to loosen any browned bits.
Turn up the heat and bring to a boil.
Step 6: Cook the chicken
Once the sauce is boiling, return the chicken to the pot.
Cover and lower the heat to medium.
Simmer for about 30 minutes, or until the chicken is tender. Add more water as needed.
Step 7: Add the potatoes and carrots
Add the potatoes and carrots.
Cover and cook for about 10 minutes, or until tender.
Step 8: Add the bell peppers and liver spread
Add the bell peppers, ½ cup sweet pickles, ½ cup green olives, and ¼ cup liver spread.
Stir until the liver spread blends into the sauce. Cook for about 5 minutes.
Step 9: Taste and serve
Taste the sauce and adjust as needed. Turn off the heat.
Serve your chicken caldereta with steamed rice and enjoy!
How to Store and Reheat
- Fridge: Store in an airtight container for up to 3-4 days.
- Freezer: Freeze for up to 2 months. Thaw overnight in the fridge.
- Reheat: Warm on the stovetop or in the microwave until heated through. Add water if needed.
Recipe FAQs
Chicken caldereta is a Filipino tomato-based stew with vegetables and a savory sauce made with liver spread, sometimes with cheese or peanut butter.
You can use liver pâté, peanut butter, or a little cheese. Each gives the sauce body and flavor.
Caldereta has a thicker, more flavorful tomato sauce, usually with liver spread and sometimes cheese or peanut butter.
Afritada is simpler and lighter, with a basic tomato sauce.
More Spanish-Inspired Stews and Braises
- Pochero: Pork or chicken with saba bananas in a light tomato broth.
- Menudo: Pork, liver, hotdogs, and vegetables in tomato sauce.
- Guisantes: Pork with green peas in tomato sauce.
- Picadillo: Ground meat and vegetables cooked in tomato sauce.
- Afritada: Chicken or pork with potatoes, carrots, and bell peppers.
- Mechado: Beef in a tangy tomato sauce, with soy sauce and calamansi.
- Estofado: Pork or chicken braised in a sweet-savory sauce with fried bananas.
Chicken Recipes You May Like
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📖 Recipe
Chicken Caldereta Recipe
Equipment
- Heavy-bottomed pot
Ingredients
- 2 pounds bone-in chicken (thighs and drumsticks)
- 2 potatoes cut into large chunks
- 2 carrots cut into large chunks
- ½ red bell pepper cut into large chunks
- ½ green bell pepper cut into large chunks
- 6 garlic cloves minced
- 1 medium onion chopped
- ¼ teaspoon crushed red pepper
- 1 (28-ounce) can tomato sauce or crushed tomatoes
- 1 cup water or chicken broth
- 1 teaspoon chicken base or bouillon
- 2 bay leaves
- 1 tablespoon fish sauce or soy sauce
- 2 tablespoons sugar
- ½ cup sweet pickles or gherkins cut in half, if big
- ½ cup pitted green olives (Manzanilla or Castelvetrano olives)
- ¼ cup liver spread or pâté
- Salt and pepper
- Neutral oil
Instructions
- Sear the potatoes and carrots until lightly browned; set aside. Sear the bell peppers just until slightly charred; set aside.
- Season the chicken with salt, then sear until browned on both sides. Work in batches if needed; set aside.
- Sauté garlic and onion until softened. Add crushed red pepper.
- Add tomato sauce, water, chicken base, bay leaves, fish sauce, sugar, and pepper. Stir and bring to a boil.
- Return the chicken to the pot. Cover and simmer for about 30 minutes, or until tender. Add water as needed.
- Add potatoes and carrots; cook until tender.
- Add bell peppers, sweet pickles, olives, and liver spread. Stir until the sauce is smooth; cook about 5 minutes.
- Taste, adjust, and serve with rice.
Notes
- Chicken: Bone-in thighs and legs stay juicy. Avoid chicken breast, as it dries out quickly.
- Potatoes: Red potatoes or Yukon Gold hold their shape well.
- Tomato sauce: Tomato sauce or crushed tomatoes both work. Add more water if using tomato purée or paste.
- Liver spread: Use canned liver spread or pâté to thicken the sauce and add flavor.
- Fridge: Store airtight for 3-4 days.
- Freezer: Freeze for up to 2 months; thaw overnight.
- Reheat: Warm on the stovetop or microwave, adding water if needed.
Camilla says
This sure looks delicious. I should give this one a try. Is it better than beef? Thanks.
Nora Reyes says
Hello Camilla, Chicken caldereta is definitely worth a try. Personally, I'm a big fan of beef caldereta, especially when it has those gelatinous connective tissues that have been cooked long enough to almost fall apart. There's just something about that texture and richness! But chicken has its own special flavor too that's delicious in its own right.