- 1 chicken (1 kilo)
- 1 can liver spread or
- 1 cup lechon sauce
- 1 small can tomato sauce
- 3-4 pcs. sweet whole pickles (sliced slanting by, 1/4' thick)
- 1/4 cup pickle sauce
- 2 bell pepper (red & green, strips)
- 3 onions (quartered)
- 4 Frankfurters or sausage (sliced slantingly, 1/4" thick
- 1/2 head garlic, minced
- 1/4 cup vinegar
- 2 tbsp. soy sauce
- 1 tsp. salt
- 1 tsp. ground pepper
Chicken Kaldereta is another chicken dish which most of us Filipinos really love. The twist in this dish is that the chicken meat is used for the Kaldereta in place of the commonly used goat meat, beef and any other meats. This dish is also, somehow familiar to that of the afritada. Chicken Kaldereta is plainly just the chicken meat marinated and sautéed, then cooked with tomato sauce, bell pepper, potatoes and sweet pickle relish. To thicken the sauce you just have to use the liver spread or if you already have the prepared lechon sauce, that will do.
Since we Filipinos have that high tolerance to eat chili food, or we love eating chili food, you can make this dish spicy if you want. Just make sure that you balanced well the siling labuyo and the powdered pepper with the other ingredients to avoid the unwanted taste. All the ingredients in this dish are very much available on our supermarkets. So, you don’t have to worry about that. And for the cooking itself, you don’t have to be anxious if you are just a beginner because this dish is totally easy to make! Just take note of the time period in cooking and on measuring all the ingredients. Get on for an easy but delicious cooking! Enjoy!
- Clean chicken, cut into small serving pieces. marinate in vinegar, soy sauce, salt, pepper, and garlic. Let stand for 1-2 hours. Drain. Fry until a little brown.
- Put back fried chicken into vinegar mixture, add tomato sauce, pickles, pickle liquid, onions. Cover.
- When it starts boiling, lower heat and simmer until chicken is tender. Add the rest of the ingredients, Thicken sauce with liver spread or prepared lechon sauce. Cook for another 10 minutes.
- If you want a more spicy caldereta, add minced siling labuyo and more powdered pepper.