Let me tell you about my ultimate Chicken Caldereta recipe, that genius plot twist on the classic beef version that completely changed my lunch game. As someone who grew up watching my Lola religiously make beef caldereta for every family gathering, I never thought chicken could step up to the plate.
But let me tell you, kapag medyo kinapos sa budget (because let’s be real, have you seen beef prices lately?), I discovered this kalderetang manok version that made my whole family do a double-take.
The secret? That slow-simmered sauce with liver spread and cheese (yes, cheese!) transforms your regular manok into something so special, your kapitbahay will be sniffing the air wondering “May handaan ba?
It’s that perfect blend of creamy, savory, and just-right spicy that brings back memories of fiestas, while being gentle enough on the wallet that you can make it any day of the week. By the time that sauce turns that signature creamy orange, everyone will forget they ever doubted chicken caldereta.
Why You’ll Love This Recipe
- Restaurant-Quality at Home: Creates a rich, creamy sauce that rivals your favorite karinderia
- Budget-Friendly Luxury: Gets you that special-occasion taste without the cost of beef
- Make-Ahead Marvel: Tastes even better the next day
- Foolproof Method: Detailed steps ensure perfect results every time
- Crowd Pleaser: Serves 6-8 people generously
- Versatile: Can be made mild or spicy to suit your taste
Chicken Caldereta (Kalderetang Manok)
Ingredients
For the Marinade
- 4 lbs whole chicken, cut into serving pieces (manok, hati-hati sa serving size)
- ½ cup pineapple juice katas ng pinya
- ¼ cup soy sauce toyo
- Salt and pepper to taste asin at paminta
For the Stew (Para sa Kaldereta)
- ¼ cup cooking oil mantika
- 2 medium potatoes peeled and quartered (patatas)
- 1 large carrot cut diagonally (karot)
- 1 green bell pepper cubed (berdeng siling pangsigang)
- 1 red bell pepper cubed (pulang siling pangsigang)
- 1 large onion chopped (sibuyas)
- 4 cloves garlic minced (bawang)
- 3 Thai chili peppers chopped (siling labuyo)
- 2 cups tomato sauce
- 1½ cups water or chicken broth tubig o sabaw ng manok
- ¼ cup green olives
- ½ cup liver spread
- ½ cup quick-melting cheese keso
Instructions
- Begin by preparing your ingredients (Ihanda ang mga sangkap). In a large bowl, combine 4 pounds of chicken pieces with ½ cup pineapple juice (katas ng pinya), ¼ cup soy sauce (toyo), salt, and pepper. Let this marinate in the refrigerator at 40°F (4°C) for exactly 30 minutes – hindi dapat lumampas sa 30 minuto para hindi lumambot masyado ang manok. While waiting, prepare your vegetables by cutting potatoes into quarters (hiwain ang patatas ng pahaba), slice carrots diagonally (hiwain ang karot ng pahilis), and cube the bell peppers (kayurin ang sili).
- After 30 minutes, remove the chicken from the marinade. Save the marinade liquid (itabi ang pinagbabaran) – you’ll need this later. Heat ¼ cup of cooking oil in a large pan over medium-high heat (350°F/175°C). Once the oil is hot (kapag mainit na ang mantika), brown the potato pieces until golden, about 3-4 minutes. Remove and set aside (itabi muna). In the same oil, brown the carrot pieces for 2-3 minutes, then set aside. Quickly sauté the bell peppers for 1-2 minutes until slightly tender (hanggang medyo lumambot), then remove and set aside.
- In the same pan, brown the chicken pieces on all sides until golden (igisa ang manok hanggang mamula-mula), about 5-7 minutes. The chicken should develop a nice golden color (dapat magkaroon ng magandang kulay). Lower the heat to medium (325°F/165°C), then add minced garlic (bawang) and chopped onions (sibuyas). Sauté until the onions become translucent and fragrant, about 2-3 minutes.
- Pour in the tomato sauce, chicken broth, and the reserved marinade. Add the Thai chili peppers (siling labuyo) – remember you can adjust the amount depending on how spicy you want your caldereta. Bring the mixture to a gentle simmer, cover the pan, and let it cook for 20-25 minutes or until the chicken is tender (hanggang lumambot ang manok).
- Once the chicken is tender, add back the potatoes and carrots. Cook for another 10-12 minutes until the vegetables are tender but not mushy (malambot pero hindi sobra). Now stir in the liver spread until it’s completely mixed into the sauce (hanggang matunaw at mahalo nang mabuti). Add the cheese and stir until melted (hanggang matunaw ang keso). Taste and season with additional salt and pepper if needed (timplahan ng asin at paminta kung kinakailangan).
- Finally, add back the bell peppers and let everything simmer for 5-7 minutes until the sauce thickens to your desired consistency (hanggang lumapot ang sarsa). The final sauce should be creamy and orange-red in color (dapat malaputik at orange-pula ang kulay). If the sauce is too thin, simmer uncovered at medium heat (325°F/165°C) until it reaches your desired thickness. If too thick, add a little chicken broth.
- Your caldereta is ready when the chicken easily falls off the bone (kapag madaling matanggal ang laman sa buto), the potatoes and carrots are tender, and the sauce is thick and creamy. Serve hot with steamed rice (mainit na kanin). You can store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, warm gently over low heat (250°F/120°C) or microwave at 70% power for 2-3 minutes, stirring halfway through.
Tips from Lola’s Kitchen
- Use chicken thighs for more flavor and tenderness
- Brown the meat well for better color and taste
- Add potato chunks last to prevent them from becoming too soft
- Control the spiciness by adjusting the amount of chili peppers
- For extra richness, use homemade chicken broth instead of water
Traditional Serving Suggestions
- Serve hot with steamed white rice (mainit na kanin)
- Garnish with fresh parsley or spring onions
- Pair with pickled papaya (atchara) for contrast
- Serve with crusty bread for sauce-soaking
- Perfect for family gatherings and fiestas
Troubleshooting Common Issues
- Sauce too thin?
- Simmer uncovered until reduced
- Add more liver spread
- Mix 1 tablespoon cornstarch with water and stir in
- Chicken not tender?
- Cover and simmer longer
- Add more liquid if needed
- Check if heat is too high
- Too spicy?
- Add more cheese
- Serve with extra rice
- Add a splash of cream
Ingredient Alternatives
- Liver spread → Mashed chicken liver
- Quick-melting cheese → Cheddar or cream cheese
- Thai chilies → Regular green chilies or bell peppers
- Fresh tomatoes + tomato paste can replace tomato sauce
- Chicken parts → Turkey or pork chunks
Storage & Reheating
- Refrigerate: Up to 4 days in an airtight container
- Freeze: Up to 3 months (without potatoes)
- Reheat: Low heat on stovetop, adding water if needed
- Microwave: 2-3 minutes, stirring halfway
Variations
- Spicy Version: Double the chilies, add cayenne pepper
- Creamy Version: Add ½ cup heavy cream
- Veggie-loaded: Add mushrooms, peas, and corn
- Low-carb: Replace potatoes with cauliflower
- Party Size: Double ingredients, adjust cooking time
FAQs
Q: What makes caldereta different from afritada? A: Caldereta uses liver spread and cheese, making it richer and creamier than afritada. Q: Can I make this in advance? A: Yes, it tastes even better the next day! Store properly and reheat gently. Q: Why use pineapple juice? A: It tenderizes the meat and adds subtle sweetness that balances the savory flavors.
Nutrition
The Story Behind Chicken Caldereta
Growing up in the streets of Quezon City, I remember how the smell of caldereta would always signal a special occasion. While my Lola’s beef caldereta reigned supreme at every family reunion, it was actually my mother’s chicken caldereta that graced our Sunday table more often. Like many Filipino families in the 90s, we found ourselves adapting traditional recipes to fit our budget, and that’s how our love affair with kalderetang manok began.
Caldereta’s story stretches back to the Spanish colonial era, derived from the Spanish word “caldera” meaning cauldron. Originally a goat meat stew cooked by Filipino shepherds who learned the technique from Spanish colonizers, it evolved into a dish that perfectly captures our culture’s talent for creative adaptation. What makes our Filipino caldereta distinct isn’t just the meat we use – it’s that genius addition of liver spread and cheese, two ingredients that would make our Spanish ancestors raise their eyebrows but somehow create magic in the pot.
The beauty of chicken caldereta lies in its accessibility and versatility. While beef prices continue to soar (let’s be honest, who hasn’t winced at meat prices lately?), chicken allows us to enjoy this beloved dish more frequently. But don’t mistake this for a compromise – the way the chicken soaks up the rich tomato-based sauce, enhanced by that creamy liver spread and melted cheese, creates something entirely its own. It’s become such a staple that my own kids now request “Ma’s orange chicken” instead of fast food for their birthday parties!
What truly sets Filipino caldereta apart from its Spanish roots is how we’ve made it our own. Whether it’s the addition of green olives (a trick I learned from my Tita in Pampanga), the heat of siling labuyo that varies from region to region, or the sweet-savory balance achieved through a secret splash of pineapple juice, each family has their own special twist. This recipe I’m sharing is a culmination of three generations of kitchen wisdom, adapted for the modern Filipino home cook who wants to serve something special without breaking the bank.
