Kalderetang Manok (Chicken Caldereta) - YouTube
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Kaldereta, Kalderetang, or Caldereta is a style of meat stew. It is a favorite Filipino meal served during parties, fiestas, and other special occasions. Caldereta is a Spanish-influenced dish (the Spanish word "caldera" means cauldron) that Filipinos have modified and made their own. Originally, the main ingredients of this dish includes goat meat, tomato sauce, liver, pepper and cheese. Popular variations of the recipe use chicken, beef or pork in place of goat meat. Since the local grocery stores here in Roseburg, Oregon were fresh out of goat shoulders, we have chosen to use boneless, skinless chicken breasts instead. There is a very valid argument for using meat with bone and skin intact, as this adds flavor to the dish. We are using boneless/skinless meat as a concession to American preferences. So feel free to substitute whole chicken parts instead for a more Filipino-style, and probably tastier dish. Kalderetang Manok (Chicken Caldereta) Ingredients: 2 lb Chicken Breasts, cut in pieces 1/3 cup vinegar 2 tsp salt 1/2 tsp freshly ground black peppercorns 1/2 Tbsp minced garlic 1 medium onion -- chopped Oil for frying 1 can Tomato Sauce 1 can Liver Spread 2 pcs medium sized Bell Pepper, sliced 2 pcs long Green or Red chili pepper 1/3 cup bottled olives -- drained 1 can of Green Peas 1/2 lb Potatoes -- (peeled and quartered) 1/2 cup grated cheddar cheese Hot Chili Sauce Cooking Instructions: In a bowl add the following ingredients: vinegar, salt, garlic, and peppercorns, then mix thoroughly. Add the chicken pieces to the mixture and mix well. Marinate chicken for at least 2 hours. In a pot, heat oil for frying. Fry the potatoes till cooked. Now, Drain the Chicken from marinade and fry briefly in the oil. Set aside. Remove oil from the pot but leave about 2 Tbsp. Heat up again and saute the onion on medium heat until soft and translucent (about 4-5 minutes). Scoop out the garlic and peppercorns from the marinade and add to the onion. Saute for a few minutes. Add in the browned chicken, stir for a minute then add the rest of the marinade, stir and cook for about a minute. Stir in the Tomato Sauce and bell pepper. Bring to boil then turn down the heat. Add the fresh chili pepper, simmer until meat is almost done. Add the Liver Spread and mix well to combine. Add potatoes, olives and peas. Simmer until potatoes are cooked. Add grated cheese, mix well until cheese has melted. Add the Hot Chilli Sauce if preferred. Serve warm with Rice.



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