Chicken Caldereta Recipe – Easy Filipino Chicken Stew with Liver Spread and Cheese
Chicken Caldereta is one of those Filipino dishes that can make an ordinary lunch feel extra special. Tender chicken is simmered in a rich tomato-based sauce with potatoes, carrots, bell peppers, liver spread, cheese and chilies. The result is savory, slightly sweet, creamy and wonderfully hearty. Served with a generous scoop of hot rice, this easy Chicken Caldereta is the kind of comfort food that keeps everyone coming back for another plate.
Chicken Caldereta Recipe – Easy Filipino Chicken Stew with Liver Spread and Cheese
Equipment
- Large frying pan or deep skillet
- Cooking spoon or spatula
- Tongs
- Knife
- Measuring Spoons
- Serving platter
- Cutting board
Ingredients
- 1 kilo chicken cut into serving pieces
- 1 medium onion chopped
- 4 cloves garlic chopped
- 2 medium potatoes cut into wedges
- 1 small carrot cut into wedges
- ½ cup tomato sauce
- 2 tablespoons tomato paste
- 1 small can liver spread
- 1 cup water or enough to cover the chicken
- 3 pieces labuyo or chili peppers
- 1 medium green bell pepper sliced
- ½ cup cheese grated
- 1 tablespoon sugar optional
- 2 tablespoons soy sauce
- Salt and pepper to taste
- Oil for sautéing and frying
Instructions
- Heat oil in a large pan. Fry the potato wedges until half-cooked and lightly browned. Remove from the pan and set aside.
- Fry the carrots in the same pan until half-cooked. Remove and set aside with the potatoes.
- In the same pan, sauté the chopped onion and garlic until aromatic and lightly browned.
- Add the chicken pieces and sauté with the aromatics. Season with salt and pepper.
- Add the tomato paste and stir gently until the chicken is well coated.
- Pour in enough water to cover the chicken. Cover the pan and simmer over medium heat for 15–20 minutes, or until the chicken is cooked through.
- Add the liver spread and tomato sauce. Stir well until the liver spread is fully incorporated into the sauce.
- Add the soy sauce, fried potatoes, and fried carrots. Stir gently until the vegetables are partly submerged in the sauce.
- Reduce the heat to medium-low and simmer until the potatoes and carrots are completely tender.
- Taste the sauce and adjust the flavor with sugar if desired. Add gradually to balance the acidity of the tomato sauce.
- Add the grated cheese and labuyo. Stir gently to combine.
- Add the green bell pepper and cook for a few more minutes until tender but still slightly crisp.
- Transfer the Chicken Caldereta to a serving platter and serve hot with freshly cooked rice.
Notes
- Chicken pieces: You can use thighs, drumsticks, wings, breast pieces, or a combination of different cuts.
- Liver spread: This gives the Caldereta its characteristic richness and helps make the sauce thicker and more flavorful.
- Cheese: Adjust the amount according to your preference. More cheese will make the sauce creamier.
- Chilies: Reduce or omit the labuyo for a milder Chicken Caldereta.
- Sugar: Sugar is optional. Add only if you want to balance the acidity of the tomato sauce.
- Vegetables: Frying the potatoes and carrots first helps them develop more flavor while allowing them to hold their shape during simmering.
- Sauce consistency: For a thicker sauce, simmer uncovered for a few extra minutes toward the end.
- Soy sauce: The cooking instructions include soy sauce, although it was not included in the original ingredient list, so it has been added here for consistency with the recipe directions.
Nutrition
What Is Chicken Caldereta?
Chicken Caldereta, also called Chicken Kaldereta, is a Filipino-style meat stew made with chicken and a rich, flavorful sauce. Traditional versions can use different meats, including beef, goat or pork, but chicken makes the dish lighter and quicker to prepare.
What makes Caldereta special is its combination of tomato sauce, liver spread, vegetables, and seasonings. Liver spread gives the sauce extra richness and depth, while cheese adds a creamy finish. Potatoes and carrots make the stew filling, and bell peppers and chilies bring color and a little heat.
For many Filipino families, Caldereta is more than an everyday dish. It is often served during family meals, gatherings, celebrations, and other occasions when a comforting and flavorful main dish is wanted.
A Little About Caldereta
The name Caldereta is associated with the Spanish word for a cauldron, referring to the large pot traditionally used for cooking stews. Caldereta became part of Filipino cuisine and developed into many regional and family-style versions.
There is no single way to make Caldereta. Some cooks add coconut milk, peanut butter, pickles, Worcestershire sauce, calamansi, or other ingredients. Others change the meat or adjust the vegetables and level of spice. This flexibility is part of what makes Filipino Caldereta so enjoyable: the basic idea stays recognizable while every household can give it its own personality.
Why You’ll Love This Chicken Caldereta Recipe
This Chicken Caldereta recipe is simple enough for a regular family dinner but flavorful enough to serve when guests come over. Frying the potatoes and carrots first gives the vegetables a lightly browned exterior and helps them hold their shape during simmering.
The chicken is cooked with garlic and onions before the tomato paste, tomato sauce, and liver spread are added. This builds layers of savory flavor without requiring a long list of complicated ingredients.
The finishing touches make the dish even more exciting. Cheese adds richness, chilies provide a gentle kick, and green bell pepper gives the stew a fresh, slightly sweet flavor. You can also adjust the sugar according to your taste, especially if you prefer a more balanced tomato sauce.
Ingredients You’ll Need
For the chicken, use about one kilo of chicken pieces. You can use a combination of your favorite cuts, such as thighs, drumsticks, wings, or breast pieces.
Garlic and onion form the aromatic base of the stew. Tomato sauce and tomato paste create the main tomato flavor and give the sauce its appetizing color. Liver spread adds body and savory depth.
Potatoes and carrots provide texture and make the dish more filling. Green bell pepper adds freshness, while labuyo chilies give the Caldereta its heat. Cheese makes the sauce creamier and richer. Sugar is optional and can be used to balance the acidity of the tomatoes.
You will also need cooking oil, water, and salt and pepper for seasoning. The original cooking directions also include soy sauce, so make sure to have soy sauce available even though it was not listed in the ingredient list.
How to Cook Chicken Caldereta
Start by preparing the vegetables. Cut the potatoes and carrots into wedges. Heat oil in a wide pan, then fry the potatoes until they are half-cooked and lightly browned. Remove them from the pan and set aside. Fry the carrots in the same pan until half-cooked, then set them aside as well.
Using the same pan helps keep the flavorful bits left from the vegetables. Add the chopped onions and garlic and sauté until aromatic and lightly browned. Take your time here because properly cooked aromatics create a better foundation for the stew.
Add the chicken pieces and sauté them with the garlic and onions. Season with salt and pepper, turning the chicken as needed so the pieces are coated with the aromatics.
Once the chicken has been sautéed, add the tomato paste. Stir gently until it is evenly distributed and begins to coat the chicken. This step helps develop the tomato flavor before the liquid is added.
Pour in enough water to cover the chicken. Cover the pan and simmer over medium heat for about 15 to 20 minutes, or until the chicken is cooked through.
Next, add the liver spread and tomato sauce. Stir well so the liver spread dissolves into the sauce and everything becomes evenly combined. The sauce should now look richer and more flavorful.
Add the soy sauce, then return the fried potatoes and carrots to the pan. Stir gently, making sure the vegetables are partly submerged in the sauce. Reduce the heat to medium-low and continue simmering until the vegetables are tender.
Taste the sauce and adjust the seasoning. If you want to balance the tomato flavor with a little sweetness, add the sugar gradually. Remember that the liver spread, soy sauce, and cheese will also contribute savory flavors, so taste before adding more salt.
For the finishing touch, add cheese for extra creaminess and chilies for heat. Add the green bell pepper and stir gently. Cook for a few more minutes, just until the bell pepper is tender but still has some texture.
Once everything is cooked and the sauce has reached your preferred consistency, transfer the Chicken Caldereta to a serving plate. Serve hot with freshly cooked rice.
Tips for a Delicious Chicken Caldereta
Do not overcook the potatoes and carrots during the initial frying. They will continue cooking in the stew, so getting them only halfway cooked helps prevent them from becoming too soft.
If you prefer a thicker sauce, let the Caldereta simmer uncovered for a few extra minutes near the end. Keep the heat moderate and stir occasionally so the sauce does not stick to the bottom.
For a milder version, reduce the amount of labuyo or leave it out completely. If your family enjoys spicy food, you can add more chilies according to your preference.
Cheese can be adjusted to taste. A small amount gives the sauce richness, while more cheese creates a noticeably creamier finish.
If you want to make the dish your own, you can experiment with additions commonly used in Caldereta, such as coconut milk or peanut butter. Additions can change the character of the dish, so introduce them gradually and taste as you go.
Serving Suggestions
Chicken Caldereta is best enjoyed hot with plenty of steamed white rice. The rice is perfect for soaking up the rich tomato-based sauce, especially when the chicken and vegetables are tender.
For a family meal, serve the Caldereta straight from the pan or transfer it to a large serving dish. The colorful potatoes, carrots, green bell pepper, and chilies make it look inviting even before the first bite.
Storage and Reheating
Let leftover Chicken Caldereta cool before transferring it to a clean, airtight container. Refrigerate leftovers promptly and use them within a safe period appropriate for cooked chicken. For longer storage, freeze in suitable portions.
To reheat, warm the stew gently in a pan over medium-low heat, stirring occasionally. If the sauce has thickened too much, add a small amount of water and simmer until heated through. You can also reheat individual portions in the microwave using a microwave-safe container.
It is also a wonderful way to turn familiar pantry staples into a dish that tastes festive. Once you learn the basic method, you can confidently adjust the flavors and make Caldereta your own at home too.
Final Thoughts
Chicken Caldereta is a flavorful Filipino stew that brings together tender chicken, rich tomato sauce, creamy liver spread and cheese, colorful vegetables and a little chili heat. It feels special enough for gatherings but remains practical enough for a satisfying family dinner.
The beauty of this recipe is its flexibility. You can adjust the sweetness, spice, vegetables, and creaminess to suit your household. Whether you call it Caldereta or Kaldereta, this hearty chicken stew is made for sharing, especially with a pot of hot rice on the side.
Chicken Caldereta Recipe (TAGALOG)
MGA SANGKAP:
- 1 kilo manok (hiniwa sa serving pieces)
- 1 sibuyas (hiniwa)
- 4 butil ng bawang (hiniwa)
- 2 patatas (hiniwa ng wedges)
- 1 maliit na carrot (hiniwa ng wedges)
- 1/2 tasa ng tomato sauce
- 2 kutsara ng tomato paste
- 1 tasa ng tubig
- 1 maliit na lata ng liver spread
- asin at paminta
- 2 – 3 piraso ng siling labuyo
- 1 green bell pepper
- 1 kutsara ng asukal (optional)
- 1/2 tasa ng cheese
- mantika (pang-gisa)
PAANO LUTUIN:
- Magpainit ng mantika. Iprito ng bahagya ang mga patatas hanggang maging light brown. Isantabi.
- Iprito ng bahagya ang mga carrots. Isantabi.
- Igisa ang sibuyas at bawang hanggang maging light brown. Ilagay ang mga piraso ng manok at igisa ng ilang minuto. Budburan ng asin at paminta.
- Ilagay ang tomato paste at haluin ng mabuti hanggang malagyan ang bawat piraso ng manok.
- Maglagay ng tamang dami ng tubig para matakpan ang manok. Takpan ang kawali at hayaan itong maluto ng 15 – 20 minuto gamit ang katamtamang apoy.
- Ilagay ang liver spread at tomato sauce. Haluin ito ng mabuti.
- Ilagay ang toyo at ang mga pinritong carrots at patatas. Ilubog ang mga gulay sa sauce. Hayaan itong maluto gamit ang katamtamang-mababang apoy hanggang maluto ang mga gulay.
- Tikman ang sauce at iadjust ang lasa gamit ang asukal.
- Pwede mong lagyan ng cheese para maging creamy at ng sili para medyo umanghang. Ilagay ang bell peppers at haluin ng mabuti.
- Hayaan itong maluto ng ilan pang minuto at ready ang iyong chicken caldereta.
- Ilipat ang chicken caldereta sa isang serving plate at ihain kasama ang mainit na kanin. Enjoy!
