Chicken caldereta with coconut milk II Kalderetang manok sa gata

Chicken Caldereta is a chicken stewed in coconut milk, tomato sauce, and a hint of liver spread. This Filipino chicken stew is a popular dish in the Philippines. The recipe is quite versatile as you can use different kinds of meat, such as goat, beef, pork, and chicken.

But really, there is not much of a difference when it comes to the ingredients and procedures. The only thing that sets this chicken caldereta is that the chicken parts are first marinated in a soy sauce and vinegar mixture for added flavor.

Ingredients:
1000 g chicken cut into small pieces
2 medium-sized potatoes peeled and cut diagonally
1 large carrot peeled and quartered
1 medium-sized red bell pepper cored, seeded, and cut into cubes
½ cup tomato sauce
1 ½ cup of coconut milk
1 can liver spread
3 bay leaves
salt and pepper
shredded cheese optional
1 tbsp bread crumbs to thicken the sauce, optional

Marinade
½ cup of soy sauce
¼ cup vinegar
¼ cup of water
4 cloves garlic minced
1 onion chopped
1 tsp ground pepper

Procedure:
In a bowl, mix the marinade. Add 1/2 cup soy sauce, 1/4 cup vinegar, and 1/4 cup water. Pour the marinade over the chicken pieces. Add garlic, onion, and 1 tsp ground black pepper. Mix and marinate chicken cuts for at least 30 minutes.
Heat oil in a wide pan. Saute carrot, potatoes, and bell pepper for 3 minutes. Set aside.
In the same pan, add the chicken and its mixture. Cover and let it simmer for 15 minutes.
Add carrots and potatoes. Cover again and simmer for another 5 minutes.
Add tomato sauce and mix well. Bring to a boil.
Add coconut milk and simmer for 5 minutes. Then add 3 bay leaves.
Now add the liver spread and stir until well blended. Let it simmer for another 5 minutes.
Lower the heat, then add bell pepper and grated cheese—Cook for about 5 minutes. If your sauce is thin, you can add bread crumbs to thicken the sauce.
Season with salt and pepper.
Serve hot with rice.

ENJOY AND HAPPY COOKING! 😊
Paula ❤

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