Calderetang Manok

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Filipio chicken stew with potatoes, carrots, and capsicum

Prep Time10

Cook Time50

Course: Main Course

Cuisine: Filipino

Keyword: afritada, chicken stew, kaldereta

Servings: people

Calories: 891kcal

Author: Vanjo Merano

Ingredients

3 lbs chicken cut into serving pieces
2 bell peppers (see notes)
1 potato diced
2 carrots diced
8 ounces tomato sauce
3 ounces liver spread (see notes)
4 tablespoons soy sauce
1 1/2 cups water
1 onion minced
5 cloves garlic
1 ½ teaspoons garlic powder
1 ounce cheese (see notes)
½ cup cooking oil
1 lime (see notes)
Fish sauce and ground black pepper to taste

Instructions

Marinate chicken in soy sauce, 1 ½ teaspoons garlic powder, ½ teaspoon ground black pepper, 1 lime for at least 1 hour.
3 lbs chicken, 4 tablespoons soy sauce, 1 ½ teaspoons garlic powder, 1 lime
Fry the potatoes and carrots. Set aside.
1 potato, 2 carrots
Using around 3 tablespoons of cooking oil, sauté the onion and 4 cloves of minced garlic.
1 onion, ½ cup cooking oil, 5 cloves garlic
Add the marinated chicken once the onion softens. Sauté the chicken until it turns medium brown in color.
3 lbs chicken
Pour the tomato sauce and water into the cooking pot. Cover and let it boil and then adjust the heat to a simmer. Continue cooking for 40 minutes.
8 ounces tomato sauce, 1 1/2 cups water
Add the liver spread. Stir and add the bell peppers, potato, and carrots.
2 bell peppers, 1 potato, 3 ounces liver spread, 2 carrots
Season with fish sauce and ground black pepper.
Fish sauce and ground black pepper to taste
Add the grated cheese.
1 ounce cheese
Serve warm with rice. Share and enjoy!

Video

Notes

Bell pepper: I highly recommend using capsicum for this recipe as it provides a sweet and delightful flavor to the dish. You may use just once color depending on your preference.

Liver spread: Caldereta versions in the Philippines vary per region. This version represent the most commonly made in Metro Manila. If liver spread is not available, feel free to use liver pate. You can also use peanut butter as an alternative. This will then represent a version from another region.

Cheese: I like using Filipino cheese for this recipe. It can be as sharp as extra sharp cheddar although it can melt quickly (which is the reason why I use it). Veleeta (original) is somewhat similar to it.

Lime: Use either lime (1 piece), or 2 pieces of calamansi (calamondin), or a quarter piece of lemon.

Nutrition