I know you will agree with me when I say that when it comes to chicken, you will never run out of recipe ideas to cook. One of my favorites is Chicken Caldereta. This dish is rich, flavorful, and perfect for family gatherings. The tender chicken, mixed with a savory tomato sauce, and loaded with vegetables like potatoes, carrots, and bell peppers, is sure to make everyone’s mouth water. The addition of liver spread and cheese gives it that extra creamy and unique flavor that sets it apart from other stews.
Whenever I make Chicken Caldereta, trust me, it’s always the first to disappear from the table!
I love how easy it is to prepare, yet it tastes like you spent all day in the kitchen. Plus, you can adjust the spiciness to your liking, making it perfect for everyone.
So, let’s get cooking and bring some comfort and joy to our meals with this delicious Filipino classic!
Chicken Afritada vs Chicken Caldereta - What's The Difference?
You’ve probably wondered about the difference between Chicken Afritada and Chicken Caldereta. Both are popular Filipino dishes that feature tender chicken in a rich, savory sauce, but they have their own unique flavors and ingredients.
Chicken Afritada is a classic, easy-to-make dish that’s usually made with chicken, tomatoes, potatoes, carrots, and bell peppers. The tomato-based sauce is lighter and simpler, making it perfect for everyday meals. It’s a great way to enjoy a hearty and delicious dish without too much fuss.
On the other hand, Chicken Caldereta is like Afritada’s more festive cousin. While it also has a tomato-based sauce, Caldereta is richer and more complex. It includes ingredients like liver spread, cheese, and sometimes olives or pickles, which give it a creamy and tangy twist. It’s the dish you bring out for special occasions and celebrations.
So, while both dishes are fantastic in their own right, the key difference lies in their ingredients and flavors. Chicken Afritada is lighter and more straightforward, while Chicken Caldereta is richer and more indulgent. Whether you’re in the mood for something simple or something a bit more special, you can’t go wrong with either!
Chicken Caldereta Ingredients
Cooking Oil, Garlic, and Onion: Cooking oil is used to sauté garlic and onion, creating a deliciously aromatic base. Minced garlic and chopped onion bring a savory depth that makes your kitchen smell amazing.
Chicken and Black Pepper: Chicken, cut into serving pieces, is the star of the show, becoming tender and flavorful as it cooks. A dash of crushed black pepper adds a little kick to keep things interesting.
Soy Sauce and Tomato Sauce: Soy sauce gives a salty, umami punch that balances the dish perfectly. Tomato sauce adds a tangy, savory richness that ties everything together.
Water or Chicken Broth and Bay Leaves: Whether you use water or chicken broth, it adds the necessary moisture to keep the chicken juicy. Bay leaves bring a subtle, earthy aroma that makes the dish truly special.
Liver Spread or Pâté: Liver spread or pâté is the secret ingredient that makes the sauce creamy and rich. It adds a depth of flavor that takes Chicken Caldereta to the next level.
Potato, Carrot, and Bell Peppers: Big chunks of potato and carrot make the dish hearty and satisfying. Sliced red and green bell peppers add a burst of color and a sweet, crunchy texture.
Red Chili and Brown Sugar: Chopped red chili gives a spicy kick that you can adjust to your liking. Brown sugar adds a hint of sweetness to balance out the flavors.
Salt and Grated Cheese (optional): A pinch of salt enhances and brings together all the flavors. Grated cheese, though optional, adds a creamy, indulgent finish that’s hard to resist.
How To Cook Chicken Caldereta
Heat the Oil
First, grab a large pan and heat 2 tablespoons of cooking oil over medium heat. You want the oil to be hot but not smoking.
Sauté Garlic and Onion
Next, toss in the minced garlic and chopped onion. Sauté them until the onion turns translucent and the garlic smells amazing. This should take just a few minutes.
Brown the Chicken
Now, add your chicken pieces to the pan. Cook them until they are lightly browned on all sides. This gives the chicken a nice color and locks in the flavor.
Season with Soy Sauce and Pepper
Sprinkle the crushed black pepper and pour the soy sauce over the chicken. Stir well to coat the chicken evenly with that savory goodness.
Add Tomato Sauce and Broth
Pour in the tomato sauce and water (or chicken broth). Give it a good stir to combine everything nicely.
Simmer with Bay Leaves
Toss in the bay leaves. Cover the pan and let it simmer for about 20 minutes. This allows the chicken to cook through and soak up all those flavors.
Mix in Liver Spread
Add the liver spread or pâté to the pan. Stir until it’s well mixed into the sauce, giving it that creamy, rich texture.
Add Potatoes and Carrots
Throw in the potato and carrot chunks. Continue to simmer for another 10-15 minutes, or until the vegetables are tender and cooked through.
Bell Peppers and Chili Time
Add the sliced red and green bell peppers and the chopped red chili. Stir everything together and let it cook for an additional 5 minutes. The peppers should still have a bit of crunch.
Sweeten It Up
Stir in 1 tablespoon of brown sugar. Mix well to make sure the sugar dissolves and blends into the sauce.
Season to Taste
Taste your sauce and add salt to your liking. Adjust until it’s just right for you.
Serve and Enjoy
Once everything is well-cooked and the flavors have melded together, your Chicken Caldereta is ready to serve. Dish it up with some steamed rice and enjoy this delicious meal with your loved ones!
Chicken Caldereta Cooking Tips
Use Fresh Ingredients
Always use fresh vegetables and good quality chicken. Fresh ingredients make a big difference in flavor and texture.
Marinate the Chicken
For extra flavor, you can marinate the chicken in soy sauce and black pepper for at least 30 minutes before cooking. This will infuse the chicken with a deeper taste.
Don’t Rush the Browning
Take your time browning the chicken. It adds a beautiful color and rich flavor to the dish. Make sure each piece is nicely browned before moving on to the next step.
Balance the Flavors
Taste as you go! Adjust the seasoning, especially the salt and sugar, to suit your taste. Remember, it’s easier to add more than to take it out.
Use Chicken Broth
If you have chicken broth on hand, use it instead of water. It adds an extra layer of flavor to your Caldereta.
Liver Spread Alternative
If you can’t find liver spread, you can use a small amount of liver pâté or even chicken liver, finely chopped and sautéed, to get that creamy texture.
Add Vegetables in Stages
Add the vegetables in stages to avoid overcooking. Potatoes and carrots need more time to cook, while bell peppers should remain slightly crunchy.
Let It Rest
Once cooked, let the Caldereta rest for a few minutes before serving. This allows the flavors to meld together beautifully.
Serve with Steamed Rice
Chicken Caldereta is best enjoyed with steamed rice. The rice soaks up the delicious sauce, making each bite perfect.
Customize the Spice Level
Feel free to adjust the amount of red chili to suit your spice preference. You can also add a little hot sauce if you like it really spicy!
Frequently Asked Questions
Yes, you can use a slow cooker. Just sauté the garlic, onion, and chicken first, then transfer everything to the slow cooker and cook on low for 6-8 hours.
Store any leftovers in an airtight container in the fridge. It will keep well for up to 3-4 days.
Yes, you can freeze Chicken Caldereta. Just make sure to cool it completely before transferring it to a freezer-safe container, and it will keep for up to 2 months.
Yes, you can use beef or pork as a substitute. Just adjust the cooking time to ensure the meat is tender.
Chicken Caldereta
Ingredients
- 2 tbsp cooking oil
- 8 cloves Garlic (minced)
- 1 piece Onion large (chopped)
- 1 kilogram Chicken (cut into serving pieces)
- 1 tsp Black Pepper (crushed)
- 2 tbsp Soy Sauce
- 1 pack Tomato Sauce (200g)
- 1 cup Water or Chicken Broth
- 3 pieces Bay Leaves
- 1 can Liver Spread or Pâté small(85g)
- 1 piece Potato large(cut into chunks)
- 1 piece Carrot large(cut into chunks)
- 1 piece Red Bell Pepper (sliced)
- 1 piece Green Bell Pepper (sliced)
- 2 pcs Red Chili (chopped)
- 1 tbsp Brown Sugar
- Salt to taste
- 1/2 cup grated cheese (optional)
Instructions
- In a large pan, heat 2 tablespoons of cooking oil over medium heat.
- Add the minced garlic and chopped onion to the pan. Sauté until the onion becomes translucent and the garlic is fragrant.
- Add the chicken pieces to the pan. Cook until the chicken is lightly browned on all sides.
- Sprinkle the crushed black pepper and pour the soy sauce over the chicken. Stir well to coat the chicken evenly.
- Pour in the tomato sauce and water (or chicken broth). Stir to combine.
- Toss in the bay leaves. Cover the pan and let it simmer for about 20 minutes, allowing the chicken to cook through.
- Add the liver spread or pâté, stirring until it is well mixed into the sauce.
- Put in the potato and carrot chunks. Continue to simmer for another 10-15 minutes or until the vegetables are tender.
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