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Chicken Caldareta
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Chicken Caldereta

This Chicken Caldereta recipe is hearty with chicken cooked in a rich and flavorful tomato-based sauce that includes liver spread.
Course Main Course
Cuisine Filipino
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 8 minutes
Servings 6
Calories 595kcal
Author Nora Rey
Cost $10-$12

Equipment

  • 4.5-quart Dutch oven or a heavy bottomed-pot

Ingredients

  • 2-2½ pounds bone-in chicken (3 legs and 3 thighs) see note
  • 2 Yukon gold or red potatoes (about 12 ounces) cut into large chunks; see note
  • 1 medium carrot (about 12 ounces) cut into large chunks; see note
  • ½ red bell pepper cut into large chunks; see note
  • ½ green bell pepper cut into large chunks; see note
  • 6 cloves garlic minced
  • 1 medium onion chopped
  • ¼ teaspoon crushed red pepper
  • 1 28-ounce can tomato sauce or crushed tomatoes see note
  • 1 teaspoon chicken base or bouillon
  • 2 bay leaves
  • 1 cup water more as needed; sub: chicken broth
  • 1 tablespoon fish sauce sub: soy sauce
  • 2 tablespoons sugar or to taste
  • 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 see note
  • Salt and pepper to taste
  • Neutral oil for searing and sautéing

Instructions

  • Season the chicken generously with salt. Set it aside.
  • Set a large pot over medium-high heat and add a light coating of oil. Sear the carrots and potatoes until they develop a slight golden color. Transfer to a plate and set them aside.
  • Add a little more oil if necessary. Briefly sear the bell peppers just until they're slightly charred. Be careful not to overcook them. Remove and set aside.
  • Sear the chicken with its skin side down first until golden brown on all sides. Work in batches if necessary. Remove and set it aside.
  • Sauté the garlic and onion until they become aromatic and translucent. Add the crushed red pepper and sauté briefly.
  • Add the tomato sauce, 1 cup of water, chicken base, bay leaves, fish sauce, sugar and some ground pepper. Stir together, making sure to scrape the bottom any flavorful bits that may have stuck. Turn up the heat and bring it to a boil.
  • Once the mixture is boiling, return the chicken. Cover and reduce the heat to medium. Simmer for about 30 minutes or until it becomes tender and fully cooked. Add more water as needed.
  • Add the potatoes and carrots. Continue to simmer the mixture for about 10 minutes or until tender.
  • Add the bell peppers, sweet gherkins, green olives, and liver spread. Stir to evenly distribute them. Cook for another 5 minutes. Tast and adjust as needed, then turn off the heat.

Notes

  • Chicken: I used bone-in chicken thighs and legs because they stay moist and flavorful. Avoid using chicken breasts as it can become dry after prolonged cooking.
  • Potatoes: Use waxy potatoes (like red potatoes) or an all-purpose type (like Yukon Gold), as they maintain their shape well.
  • Tomato Sauce: You can use tomato sauce or crushed tomatoes for this recipe. Tomato purée and tomato paste are other options, but be sure to add more water to the recipe.
  • Liver Spread: Use canned liver spread or pâté, for added flavor and creaminess.

Nutrition

Calories: 595kcal | Carbohydrates: 27g | Protein: 30g | Fat: 41g | Saturated Fat: 9g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 20g | Trans Fat: 0.2g | Cholesterol: 173mg | Sodium: 902mg | Potassium: 873mg | Fiber: 4g | Sugar: 11g | Vitamin A: 12843IU | Vitamin C: 38mg | Calcium: 70mg | Iron: 3mg