Chicken Caldereta is a type of Philippine chicken stew. This version includes cooking chicken in tomato-based sauce. I also add a good amount of liver spread to make the ocean more palatable. This ingredient makes this dish unique.
Calderate of chicken
How to cook chicken Caldereta
It’s simple and easy to make your own caller ID at home. A beginner with little cooking experience should be able to cook on this plate as long as you follow the steps below. The cookie video should guide you through the steps.
Start by pan-frying the potatoes and carrots. Heat oil in a pan. Add the potatoes first. Fry each side for 1 minute. Remove the fried potatoes from the pan and place on a plate or paper towel bowl. Do the same for carrots.
The next step is frying the chicken. We don’t really need to cook it completely. Fry on each side for only 1/2 minute. This process helps to prevent the skin and cartilage of the chicken from shrinking quickly when stewed later. Now place the pan-fried chicken on a clean plate and set aside.
It’s time to formally cook the calderate. Saute using onion and garlic remaining oil. Add the tomatoes. Continue cooking until onions and tomatoes are soft. Put the chicken back in the pan. Since this is a tomato based stew, I am also adding tomato sauce to this space. Canned ripe tomatoes or tomato puree can also be used. Add water and let it boil.
I am using a piece of Norr chicken cube to make sure that my stew has that solid chicken flavor. Add the cube and stir the mixture. I add some Thai chili peppers for that extra kick. Cover the pan and continue cooking for 1 minute. Use low to medium heating at this point.
Calderate recipe for chicken
We want to cook chicken. For this reason, I replace the chicken pieces so that the top part is cooked with the sauce. It helps to extract the flavors from the chicken. Don’t forget to add liver spread. This ingredient makes the dish taste better. It also gives the dish its identity which sets it apart from other tomato-based stews, such as chicken aphrodisiacs. Once the pan is covered, let it cook for 20 minutes.
Add the bell peppers, cheese, carrots, and potatoes later. Cook with salt and pepper for about 1 to 5 minutes. Enjoy your plate with hot white rice.