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.

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.