Chicken Caldereta is a type of Filipino chicken stew. This version involves cooking the chicken in a tomato-based sauce. I also add a good amount of liver spread to make the sauce more flavorful. This ingredient makes this dish unique in a good way.
How to Cook Chicken Caldereta
Making your own kalderetang manok at home is simple and easy. Beginners with little cooking experience should be able to cook this dish as long as you follow the steps below. The cooking video should guide you on how to properly execute the steps.
Start by pan-frying the potato and carrot. Heat oil in a pan. Add the potato first. Fry each side for 1 minute. Remove the fried potatoes from the pan and place on a plate or bowl lined with paper towels. Do the same thing for the carrot.
The next step is frying the chicken. We don’t really need to cook it completely. Simply fry each side for 1 1/2 minutes. This process helps maintain the appearance of the chicken preventing the skin and cartilage from rapidly shrinking when stewed later on. Set aside the pan-fried chicken for now by placing it on a clean plate.
It is time to formally cook the caldereta. Saute onion and garlic using the remaining oil. Add tomato. Continue to cook while stirring until the onion and tomato softens. Put the chicken back into the pan. Since this is a tomato-based stew, I am also adding tomato sauce at this point. Canned diced tomato or tomato puree can also be used. Add water and let boil.
I am using a piece of Knorr Chicken Cube to ensure that my stew has that solid chicken flavor. Add the cube and stir the mixture. I also add some Thai chili peppers for that extra kick. Cover the pan and continue to cook for 15 minutes. Use low to medium heat at this point.