Chicken Caldereta

If you’re hunting for a dish that feels like a big, warm Filipino hug, Chicken Caldereta (Calderetang Manok) is where it’s at. Think tender chicken simmered in a rich tomato sauce, cozy potatoes, sweet carrots, colorful bell peppers, and that signature layer of cheesy, savory goodness. Every bite is loaded with homey, comforting flavors—and trust me, the kids will be asking for seconds before you even sit down.

Why You’ll Love This Chicken Caldereta

Family-Approved, Flavor-Packed, and Always Cozy

• Classic Filipino comfort: Brings that Sunday dinner feeling to any night of the week.
• Deep flavor: The marinade, tomato sauce, liver spread, and cheese work together for layers of savory richness.
• Kid-friendly: Mild, creamy, and full of tender chicken and veggies.
• Easy to prep ahead: Marinate your chicken and chop your veggies for a fast weeknight meal.
• So versatile: Swap in pork or beef, or add a little coconut milk for a creamy twist.

Swaps & Variations:

• No liver spread? Try pâté or even peanut butter for a creamy twist.
• Want it creamy? Add a splash of coconut milk (for “Calderetang Manok sa Gata”).
• Add heat: Toss in sliced chilies or a dash of hot sauce.

How to Make Chicken Caldereta

Here’s how this comfort classic comes together—no fuss, just bold Filipino flavors.

Instructions Overview

Get Ready: Chop and prep all your ingredients so everything’s at your fingertips.

Step 1: Marinate the Chicken

• In a bowl or container, combine chicken pieces with soy sauce, garlic powder, ground black pepper, and juice from 1 lime (or 2 calamansi, or ¼ lemon).
• Mix well, cover, and let marinate in the fridge for at least 1 hour.

Step 2: Fry the Potatoes and Carrots

• Heat oil in a skillet over medium heat.
• Fry potato cubes until light brown, 3–5 minutes. Remove and drain on paper towels.
• Fry carrot cubes just 2–3 minutes, then set aside.

Step 3: Sauté Aromatics and Chicken

• In a large pot, heat 3 tablespoons of oil.
• Sauté onion and garlic until soft and fragrant.
• Add marinated chicken. Sauté until lightly browned on all sides.

Step 4: Build the Stew

• Pour in tomato sauce and water. Stir and bring to a boil.
• Cover and reduce heat. Simmer 40 minutes, until chicken is very tender.

Step 5: Finish with Flavor

• Stir in liver spread until smooth.
• Add fried potatoes, carrots, and bell peppers.
• Season with fish sauce and black pepper.
• Sprinkle in the grated cheese and let it melt into the sauce.

Step 6: Serve

• Spoon into a big serving bowl and enjoy with plenty of hot, fluffy rice.

Pro Tips for the Best Chicken Caldereta

• Don’t rush the marinade: Letting the chicken sit in soy sauce, lime, garlic powder, and pepper makes all the difference.
• Fry the potatoes and carrots: This step keeps them from getting mushy and adds flavor.
• Stir in cheese at the end: It’ll melt into the sauce for that signature creamy finish.
• Taste and adjust: Fish sauce and black pepper are your friends—season until it’s perfect for your crew.

Make-Ahead, Storage & Leftovers

• Prep ahead: Marinate the chicken and chop your veggies in advance for quicker cooking.
• Store leftovers: Cool completely, transfer to an airtight container, and refrigerate up to 3 days.
• Reheat: Gently on the stove or in the microwave until steaming hot.

Variations & Serving Ideas

• Switch up the meat: Try pork or beef—just adjust cooking time for tenderness.
• Go creamy: Stir in a little coconut milk at the end.
• Garnish: Fresh chopped parsley or green onions.
• Leftovers: Make an epic chicken caldereta sandwich or stuff it into a warm tortilla.

Story Time: Family Table Favorite

In Filipino homes, caldereta means family, celebration, and that irresistible scent of something special simmering away. Whether you grew up with the beef or chicken version, the rich, cheesy sauce, and tender veggies just feel like home. The best part? This dish is all about sharing—so go ahead and pile those plates high!

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