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Chicken Caldereta Recipe – Easy Filipino Chicken Stew with Liver Spread and Cheese

YUMMY KITCHEN
A rich and comforting Filipino Chicken Caldereta made with tender chicken, tomato sauce, liver spread, potatoes, carrots, bell pepper, chilies, and cheese. This hearty chicken stew is savory, slightly sweet, creamy and perfect with hot steamed rice.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine Filipino
Servings 8
Calories 480 kcal

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

Calories: 480kcalCarbohydrates: 22gProtein: 39gFat: 26gSaturated Fat: 9gCholesterol: 145mgSodium: 1050mgFiber: 3gSugar: 7g
Keyword Caldereta Recipe, Chicken Caldereta Recipe, Chicken Caldereta with Cheese, Chicken Caldereta with Liver Spread, Chicken Kaldereta, chicken tomato stew, Easy Chicken Caldereta, Filipino Chicken Caldereta, Filipino chicken recipe, Filipino chicken stew
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