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.
Jump to:
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
Ingredients
This Chicken Caldereta combines ingredients carefully selected to create deep, complex flavors. The pineapple juice in the marinade naturally tenderizes the chicken while adding subtle sweetness. Liver spread provides richness and thickens the sauce without complicated techniques.
The cheese melts into the tomato base, creating that signature creamy texture that sets caldereta apart from other Filipino stews. Bell peppers and olives add brightness and color, while Thai chilies bring customizable heat.
Each component plays an essential role in transforming simple chicken into a dish worthy of celebration, balancing savory, tangy, and slightly spicy notes that continue to develop as the stew simmers.
For the Marinade:
- 4 lbs whole chicken, cut into serving pieces
- ½ cup pineapple juice
- ¼ cup soy sauce
- Salt and pepper to taste
For the Stew:
- ¼ cup cooking oil
- 2 medium potatoes, peeled and quartered
- 1 large carrot, cut diagonally
- 1 green bell pepper, cubed
- 1 red bell pepper, cubed
- 1 large onion, chopped
- 4 cloves garlic, minced
- 3 Thai chili peppers, chopped (adjust to taste)
- 2 cups tomato sauce
- 1½ cups water or chicken broth
- ¼ cup green olives
- ½ cup liver spread
- ½ cup quick-melting cheese
Equipment
- Large Mixing Bowl: For marinating the chicken pieces thoroughly
- Heavy-Bottomed Pot or Dutch Oven: Distributes heat evenly for perfect browning and simmering
- Sharp Chef's Knife: For cutting chicken and vegetables into uniform pieces
- Cutting Board: Preferably separate ones for meat and vegetables to prevent cross-contamination
- Measuring Cups and Spoons: For precise ingredient measurements
- Wooden Spoon: Helps stir without scratching your cookware
- Kitchen Thermometer: Ensures chicken reaches safe internal temperature of 165°F (74°C)
- Tongs: Makes it easier to turn chicken pieces when browning
How To Make
- Prepare the marinade: In a large bowl, combine chicken pieces, pineapple juice, soy sauce, salt, and pepper. Let marinate in the refrigerator at 40°F (4°C) for exactly 30 minutes. While waiting, prepare your vegetables by cutting potatoes into quarters, slicing carrots diagonally, and cubing the bell peppers.
- Brown the vegetables: After marinating, remove the chicken but save the marinade liquid. Heat cooking oil in a large pot over medium-high heat (350°F/175°C). Brown potato pieces until golden (about 3-4 minutes), then remove and set aside. In the same oil, brown carrot pieces (2-3 minutes), then set aside. Quickly sauté bell peppers (1-2 minutes) until slightly tender, then remove and set aside.
- Brown the chicken: In the same pot, brown chicken pieces on all sides until golden, about 5-7 minutes. Lower heat to medium (325°F/165°C), then add minced garlic and chopped onions. Sauté until onions become translucent and fragrant, about 2-3 minutes.
- Simmer the stew: Pour in the tomato sauce, chicken broth, and the reserved marinade. Add Thai chili peppers (adjust amount for desired spiciness). Bring the mixture to a gentle simmer, cover, and cook for 20-25 minutes or until chicken is tender.
- Add vegetables and thicken: Once chicken is tender, return potatoes and carrots to the pot. Cook for another 10-12 minutes until vegetables are tender but not mushy. Stir in liver spread until completely incorporated into the sauce. Add cheese and stir until melted. Taste and adjust seasoning with salt and pepper if needed.
- Finish the dish: Add back the bell peppers and simmer for 5-7 minutes until sauce thickens to desired consistency. The final sauce should be creamy and orange-red in color. If too thin, simmer uncovered at medium heat until it reaches desired thickness. If too thick, add a little chicken broth.
- Serve: Your caldereta is ready when chicken easily falls off the bone, vegetables are tender, and sauce is thick and creamy. Serve hot with steamed rice.
Tips from Lola's Kitchen
- Choose the right chicken parts: Use chicken thighs for more flavor and tenderness, though a whole chicken cut up provides nice variety
- Take time to brown properly: Develop deep flavor by thoroughly browning both meat and vegetables before simmering
- Layer your flavors: Add ingredients in the right order to build complexity—aromatics first, then liquids, with delicate ingredients last
- Control the heat: Adjust the amount of Thai chili peppers based on your family's spice preference
- Watch your timing: Add potatoes later in the cooking process to prevent them from becoming mushy
- Taste as you go: The best cooks check seasoning throughout the cooking process, not just at the end
Substitutions
- Liver spread: Substitute with ½ cup mashed and sautéed chicken livers
- Quick-melting cheese: Replace with ½ cup cheddar, cream cheese, or processed cheese
- Thai chilies: Substitute with 1-2 teaspoons red pepper flakes or 1 tablespoon mild paprika for color without heat
- Tomato sauce: Use 1 cup fresh tomatoes (blended) plus 2 tablespoons tomato paste
- Chicken: Turkey or pork chunks work well using the same method (adjust cooking time accordingly)
- Pineapple juice: Substitute with apple juice or 1 tablespoon lemon juice mixed with 1 teaspoon sugar in ½ cup water
Troubleshooting
Sauce too thin?
- Simmer uncovered for 10-15 minutes to reduce and concentrate flavors
- Add 1-2 additional tablespoons of liver spread
- Mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into simmering sauce
Chicken not tender enough?
- Cover and continue simmering in 15-minute increments until desired tenderness
- Check that your heat isn't too high—a gentle simmer works best for tenderizing
- Add ¼-1/2 cup more broth if needed to prevent drying out during extended cooking
Too spicy?
- Add more cheese to mellow the heat
- Serve with extra rice or bread to balance the spice
- Stir in 2-3 tablespoons of heavy cream or coconut milk
Flavors seem flat?
- Add 1 tablespoon soy sauce for depth
- Mix in ½ teaspoon fish sauce for umami
- Brighten with 1 teaspoon vinegar or a squeeze of fresh lemon
Storage & Reheating
Refrigerate: Store in airtight containers for up to 4 days. The flavor actually improves overnight as ingredients meld together.
Freeze: Freeze in portion-sized containers for up to 3 months. For best results, freeze without potatoes as they can become grainy when thawed.
Reheating on Stovetop: Warm slowly over low heat, adding 2-3 tablespoons of water or broth to prevent scorching. Stir occasionally until internal temperature reaches 165°F (74°C).
Microwave Reheating: Place in microwave-safe container, cover loosely, and heat at 70% power for 2-3 minutes, stirring halfway through. Let stand for 1 minute before serving.
FAQ
What makes caldereta different from afritada or mechado?
Caldereta uniquely uses liver spread and cheese, creating a richer, creamier sauce compared to afritada's simpler tomato-based sauce. Mechado is distinguished by its soy sauce and citrus components.
Can I make this in advance for a party?
Absolutely! Caldereta actually tastes better the next day as flavors deepen. Make it a day ahead, refrigerate, and gently reheat before serving. Add a splash of fresh broth when reheating.
Why use pineapple juice in the marinade?
Pineapple juice contains enzymes that help tenderize the meat while adding a subtle sweetness that balances the savory flavors. It's a trick that elevates the dish without making it taste fruity.
Can I make this in a slow cooker or pressure cooker?
Yes! For slow cookers, brown ingredients as directed then transfer to the slow cooker and cook on low for 6-8 hours. For pressure cookers/Instant Pots, brown ingredients using sauté function, then pressure cook for 15 minutes with natural release.
How do I adjust this recipe for a large gathering?
Simply double all ingredients and use a larger pot. Cooking time may increase slightly, but follow the same process. For parties of 12-15 people, triple the recipe and consider making it in two separate pots.
Is this recipe gluten-free?
It can be! Use gluten-free soy sauce and check that your liver spread and broth are gluten-free. Most other ingredients are naturally gluten-free.
Related
Looking for other recipes like this? Try these:
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
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.
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