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Chicken Caldareta
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Chicken Caldereta Recipe

Chicken cooked in a thick tomato sauce with vegetables and liver spread.
Course Main Dish
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

  • 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.
 
Storage & Reheating
  • 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.

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