Caldereta Chicken – Kualing Pinoy

Caldereta chicken Simmered to perfection in a spicy tomato sauce with potatoes, bell peppers and green olives. It’s easy to make and budget friendly yet delicious and hearty. Perfect for family dinners and special occasions!

Caldereta is a Filipino tomato-based soup that is traditionally served on feasts, holidays, and special occasions. Beef kaldereta and kalderetang kampeng are the most common versions, but other types of meat are also used, such as chicken, pork or fish. They’re absolutely delicious and hearty but quicker to cook and more budget-friendly, making them a great choice for family dinners.

Although this Kaldiritang Manok recipe is mostly similar to its beef counterpart in terms of preparation and ingredients, I gave it a boost of flavor by first marinating the shredded chicken in a mixture of pineapple juice and soy sauce. The added sweetness from the fruit juice balances out the rich, flavorful notes of the tomato broth and elevates the dish to the next level. The combination of tender chicken, veggies and sauce is pure heaven over steamed rice!

Note the ingredients

• A chick– A whole chicken, cut into serving portions.
• Pineapple juice– Adds a touch of refreshing and sweet flavour
• I am willow– For the salty and umami taste
• Salt and Pepper– Spices
• oil– For frying
• Potatoes and carrots– Deliciously extending the dish
• Pepper– Red and green are preferred for color
• Garlic and onions– Aromatics enhance flavour
• Chili pepper-Use SILING LABOYO for a touch of radiant and cutting heat
• tomato sauce– For browning
• water– Or use chicken broth for more depth
• olive– Use green or black. They add a salty, meaty and aromatic taste to the dish.
• Liver spread– It helps thicken the sauce and adds a delicious flavour
• cheese– Use a quick-dissolving variety, such as Eden, for the cream

The process of cooking chicken caldereta

1. Marinate the chicken in pineapple juice, soy sauce, salt, and pepper. Drain well, and reserve the liquids.
2. Brown potatoes and carrots in a frying pan. Remove and keep warm. Fry bell peppers until soft. Then remove from the pan and keep warm. Brown the chicken on all sides, then remove from the pan and keep warm.
3. Add onions and garlic and cook until tender. Add the tomato sauce, water, and reserved dressing. Add chili pepper.
4. Add chicken and olives. Cover and simmer until the chicken is cooked and done.
5. Add potatoes and carrots and cook until done. Add liver spread and cheese. Stir until well distributed. Season with salt and pepper.
6. Add the bell pepper and cook until the sauce becomes thick.

Serving suggestions and storage instructions

• Serve Caldereta Chicken as a main course with steamed rice or as an appetizer with an ice-cold beer. It’s also great for parties and special gatherings and is definitely a 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 pot and heat over medium heat to an internal temperature of 165°F.

Did you make this? Be sure to leave a comment below and tag me @kawalingpinoy on Facebook and Instagram!

Kaldiritang Manok is a Filipino soup made with chicken, potatoes, peppers, and green olives in a spicy tomato sauce. It’s delicious, flavorful and delicious with steamed rice!

Preparation time: 15 minutes minute

Cooking time: 45 minutes minute

Total time: 1 hour hour

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ingredients

• 1 (3 to 4 pounds) whole chicken, cut into serving portions
• ½ cup Pineapple juice
• ¼ cup I am willow
• Salt and pepper to taste
• ¼ cup canola oil
• 2 Medium sized potatoes, peeled and cut into quarters
• 1 Large carrot, peeled and cut diagonally into 1/2-inch thick slices
• 1 One small green pepper, seeded, and cut into 2-inch cubes
• 1 1 small red pepper, seeded, and cut into 2-inch cubes
• 1 Peeled and chopped onions
• 3 clove Peeled and chopped garlic
• 3 Thai chili pepper, stemmed and chopped
• 2 Glasses tomato sauce
• 1 ½ Glasses water
• ¼ cup green olives
• ½ cup Liver spread
• ½ cup Eden cheese or any quick-melting cheese

directions

• In a large bowl, combine chicken, pineapple juice, soy sauce, salt and pepper to taste. Marinate the chicken for about 30 minutes. Drain well, and reserve the liquids.

• In a wide frying pan over medium heat, heat the oil. Add the potatoes and cook until they turn light brown. Remove from pan and drain on paper towels.

• Add carrots and cook until lightly browned. Remove from pan and drain on paper towels.

• Add the bell pepper and cook, stirring regularly, for about 30 seconds. Remove from pan and drain on paper towels.

• In the pan, add the chicken and leave it until it is slightly cooked. Remove from pan and drain on paper towels. Shake off excess oil from the pan, leaving about 2 tablespoons.

• Add onions and garlic and cook until tender.

• Add the tomato sauce, water, and reserved dressing. Bring to a boil.

• Add the chili pepper and cook for about 30 seconds.

• Add chicken and olives.

• Reduce the heat, cover, and continue cooking for 15 to 20 minutes or until the chicken is cooked through.

• Add potatoes and carrots and cook until done.

• Add the liver spread and stir until well distributed.

• Add the cheese and stir until it melts. Season with salt and pepper.

• Add sweet pepper. Continue cooking for 2 to 3 minutes or until the sauce thickens. Serve hot.

Notes

• Do not marinate chicken for too long because the acids in pineapple juice can break down the protein fibers and make the meat mushy.
• Fry the potatoes and carrots in the pan until lightly browned to prevent them from falling apart when they are finished cooking in the soup. Remove from pan and drain on paper towels.
• If you want less heat, scrape out the seeds and veins of the chili pepper before cutting it.

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Nutrition information

Calories: 446Calories, Carbohydrates: 22g, protein: 26g, fat: 29g, Saturated fat: 7g, Cholesterol: 88mg, sodium: 975mg, Potassium: 895mg, Fiber: 4g, sugar: 8g, Vitamin A: 3213international unit, Vitamin C: 91mg, Calcium: 97mg, iron: 5mg

“This site provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is collected primarily from the USDA Food Composition Database, whenever available, or from other online calculators.