Chicken Caldereta is simmered to perfect tenderness in a spicy tomato sauce with potatoes, bell peppers, and green olives. It's simple to make and budget-friendly yet hearty and tasty. Perfect for family dinners and special occasions!
Caldereta is a Filipino tomato-based stew traditionally served for fiestas, holidays, and special occasions. Beef caldereta and kalderetang kambing are the most common versions, but other types of meat, such as chicken, pork, or fish, are also used. They're just as hearty and tasty but are quicker to cook and more budget-friendly, making them a great family dinner option.
Although this kalderetang manok recipe is mostly similar in preparation and ingredients to its beef counterpart, I gave it a flavor boost by first marinating the cut-up chicken in a mixture of pineapple juice and soy sauce. The added sweetness from the fruit juice balances the rich, savory notes of the tomato gravy and takes the dish up a notch. The tender chicken, veggies, and sauce combination is pure heaven over steamed rice!
Ingredient notes
- Chicken- whole chicken cut into serving parts.
- Pineapple juice- adds a touch of tangy and sweet flavor
- Soy sauce- for salty and umami taste
- Salt and pepper- seasonings
- Oil- for sauteing
- Potatoes and carrots- deliciously extend the dish
- Bell peppers- preferably red and green for color
- Garlic and onions- aromatics enhance flavor
- Chili peppers- use siling labuyo for a touch of heat stemmed and chopped
- Tomato sauce- for braising
- Water- or use chicken broth for extra depth
- Olives- use green or black. They add a briny, meaty, and aromatic taste to the dish.
- Liver spread- helps thicken the sauce and brings a savory flavor
- Cheese- use quick melt variety such as Eden brand for creaminess
Chicken caldereta cooking process
- Marinate chicken in pineapple juice, soy sauce, salt, and pepper. Drain very well, reserving liquid.
- Brown potatoes and carrots in a pan. Remove and keep warm. Saute bell peppers until tender-crisp. Remove from pan and keep warm. Brown chicken on all sides, remove from the pan, and keep warm.
- Add onions and garlic and cook until softened. Add tomato sauce, water, and reserved marinade. Add chili peppers.
- Add chicken and olives. Cover and simmer until chicken is tender and cooked through.
- Add potatoes and carrots and cook until tender. Add liver spread and cheese. Stir until well distributed. Season with salt and pepper.
- Add bell peppers and cook until sauce is thickened.
Helpful tips
- 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.
Frequently Asked Questions
What is the difference between kaldereta and afritada?
Although both dishes are tomato-based and share common ingredients such as potatoes, carrots, and bell peppers, kaldereta has a distinct flavor from soy sauce and citrus juice marinade and the addition of liver spread or cheese.
What is caldereta in English?
The word caldereta refers to a Filipino meat stew. It's derived from the Spanish word caldera, which means cauldron.
How do you thicken caldereta?
Adding liver spread helps thicken the caldereta and make it creamier. If omitting the liver spread, simmer longer to reduce and thicken the sauce. You can also stir a dollop of tomato paste or whisk in cornstarch slurry to the sauce for a thicker consistency.
Serving suggestions and storage instructions
- Serve chicken caldereta as a main dish with steamed rice or an appetizer with an ice-cold beer. It's also great for parties and special gatherings and is a sure crowd favorite!
- Leftovers can be refrigerated for up to three days or frozen for up to two months. Store in resealable bags or airtight containers.
- To reheat, place in a saucepan and heat over medium heat to an internal temperature of 165 F.
More chicken recipes
Ingredients
- 1 (3 to 4 pounds) whole chicken, cut into serving parts
- ยฝ cup pineapple juice
- ยผ cup soy sauce
- salt and pepper to taste
- ยผ cup canola oil
- 2 medium potatoes, peeled and quartered
- 1 large carrot, peeled and cut diagonally in a bias into ยฝ-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 ยฝ cups water
- ยผ cup green olives
- ยฝ cup liver spread
- ยฝ 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
- 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.
Video
Nutrition Information
โThis website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.โ
Hazel Muรฑoz says
Hi. I am a fan of your site. I learned to cook because of it. I am actually going to cook halal version of your Chicken Caldereta since we were a Muslim family. Good thing I also found a beef liver spread so I dont have to make mine. Happy cooking for me.
Lalaine Manalo says
Hi Hazel! Yum, that sounds good.
Victoria says
I miss the Philippines ๐ต๐ญ Super much.
I'm so glbad I found your site.
Masarap.
Victoria ๐ฌ๐ง
Lalaine says
Thank you! I hope you enjoy the recipes ๐
Maria Vissia R. Kheradpir says
Iโll try your caldereta with chicken breast cause thatโs what I have In the fridge. Iโll mix it with chicken broth and coconut milk. I hope itโll turn out good! Kapampangan food are always tasty and spicy thatโs why I like them a lot!
Lalaine says
It should work with chicken breasts, just adjust cook time. Enjoy!
Maria Vissia R. Kheradpir says
Iโm going to try tonight with chicken breast and cook with chicken broth. Chicken breast is all I have in the fridge therefore Iโll try!
Kaycee says
Hi
Lalaine says
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Kimberly says
Ang sirap po! Nagustuhan ng anak ko. Late ko naluto pero kumain pa rin siya kahit tapos na siyang magdinner. Gusto ko yung part na nag-add ng cheese. I think naka-add talaga ng flavor na nagmix well sa ibang ingredients.
Lalaine Manalo says
Hi Kimberly! I'm really glad your kid liked it ๐
vhin says
good morning po! saan po nakakabili ng green olive sa metro manila? maraming salamat po, God bless!
Lalaine says
Hello Vhin,
Pasensya na but I am not familiar sa mga stores sa Metro Manila. Nasa U.S. ako. Try SM maybe? I am sure you'll find them there.
lori says
try po kayo sa Rustans...
Doris says
Hello and "Hafa Adai" as we say here on Guam. The chicken Calderata recipe was delicious but I have to admit that the addition of coconut milk is even better.
Kiel Kawaii says
Hi po Ma'am. I'm planning to cook this recipe today just one clarification po, liver sauce po ba ang gagamitin or liver spread? kasi ung sa ingredients "liver sauce" ang nakalagay pero sa procedure po is "liver spread". Thanks po. ๐
Lalaine says
Hi Kiel
Thank you so much! I corrected the recipe. It's liver spread ๐
Jennie says
This is a great recipe. But I do prefer mine with gata like how they cook goat caldereta with a kick of spice.
Lalaine says
I've never tried calderata with coconut milk before, must try! Sounds delicious. Thanks for the tip ๐
ceehaw says
Original caldereta has no coconut milk. But of course if they prefer to add to their liking it's fine.
Rose says
Thank you for the recipe. Iโm planning to try this for my family. Is there any substitute for liver spread? And what are the instructions if I use the instant pot? Salamat.
Lalaine Manalo says
It's liver pate ๐ I haven't tried this in Instant Pot but will definitely update the recipe and add the instructions when I do. ๐
Florence says
Glad to know that you are alright.
Will give this one a try , looking yummy.
Cheers!
Daphne Tapalla says
This recipe tastes delicious! My dad requests for this almost every week. Thanks for sharing Lalaine! ~_~
DowntownFoodie says
Hi Lalaine, could you tell me what liver sauce is and where I can find it?
Lalaine says
Hi
Liver spread is liver pate. I usually buy mine from Asian grocery stores but I believe Amazon carries it as well. I use the Reno but there are other brands as well.
lou lucas says
Hi Lalaine!
I'm going to try the chicken caldereta tonight. Looking forward to it! The picture looks so yummy! I was wondering after reading your bio what province/city are your Philippine recipes from? Thank you for sharing these recipes of the Philippine culture with us!
lou lucas says
Lalaine, I tried the Chicken Caldereta! It was delicious and surprising. The combination of flavors was so incredibly good. I can't wait to try another one of your recipes. My husband has never had this kind of food before and he loved it! It was a success!
Lalaine says
Hi Lou
I am kapampangan, from Tarlac province. ๐
lou lucas says
Thank you, Lalaine, for sharing the food of your origins. We love it!
teepee pascual says
glad that you're already doing ok now. cooked caldereta for sunday lunch and now im looking forward to your other soon to feature recipes. i was actually browsing some of your past blogs in search of macaroons, now i just need to scout supermarkets where i can buy most of the ingredients like desicated coconut. ๐
Lalaine says
Thanks, Teepee, for the kind wishes. Hope you give this calderata I try. It's delicious ๐