Chicken caldereta is a savoury dish that is perfect for your lunch or dinner! Learn the recipe here!
Kaldereta or caldereta is commonly mistaken for either afritada or menudo because they are all tomato-based stew. Their colors are the same. But they taste differently. They are commonly served during festivities and celebrations, but you can also find them in carinderias selling packed meals.
Caldereta is traditionally a goat meat stew. However, other meat, such as beef, pork, and chicken, can also be used. In this recipe, we use chicken because it is readily available and inexpensive. Together with tomatoes, potatoes, olives, and bell peppers are also added. Tomato sauce is also normally used to intensify that tomato flavor. Are you wondering where the name of this dish came from? It is derived from the Spanish word caldera, which means cauldron. In the Philippines, it is called kaldero.
- 1 kilo of Chicken
- 1 big slice Carrots
- 1 big slice Potato
- 2 pcs. Tomato Sauce
- 1/2 cup Ketchup
- ¼ cup of Cheese
- 1 tbsp. Salt, 1 tsp. Pepper and Seasoning Powder
- 1 big slice Red Bell Pepper
- ¼ cup of Ground Peanuts
- 1/8 cup of Sweet Relish Pickles
- 1 big slice Onion
- 7 cloves of slice Garlic
- Chili (optional)
- 3 tbsp. Oil for Sauté
- ¼ cup of Soy sauce
- Pineapple tidbits (optional)
- Prepare, wash and cut all the Ingredients.
- Add the oil and garlic then sauté until translucent.
- Then add the onion and sauté.
- Add the chicken, salt; pepper and seasoning powder then stir.
- Then cover for 5 to 7 minutes until boiled.
- Add soy sauce and water and cover it and let it boil for 15 minutes.
- When chicken is slightly soft add the chili, cheese and pickles.
- Then add tomato sauce and put in medium fire.
- Add the peanuts and ketchup and stir then cover to boil.
- Mix well frequently to avoid burning.
- Add the pineapple tidbits 10 minutes before cook.
- Stir until to cook.
- Served with rice and Enjoy