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Chicken Callos Recipe

Chicken Callos Recipe

This callos recipe is made with a more approachable protein: chicken.

What Is Chicken Callos?

Chicken callos is a delightful twist on a classic Spanish dish known as callos. Traditionally, callos is made with beef tripe and ox feet, but in this version, we substitute these ingredients with tender chicken.

The result is a lighter, more accessible dish that still retains the rich, complex flavors of the original. This dish is a testament to the versatility of chicken and the creativity of culinary traditions that adapt to different tastes and preferences.

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How to Serve Chicken Callos

Serve it as an ulam dish at home or at your next dinner party: Chicken Callos is a versatile dish that can be enjoyed as a main course or as a hearty appetizer. Serve it at your next dinner party or family gathering to impress your guests with its unique flavors.

Serve with bread: While chicken callos is widely known as a Filipino ulam dish and is typically served with rice, it can also be served with bread! The soft chicken and flavorful sauce taste delicious with hot, toasted bread, and it will soak up all the deliciousness you’ve patiently cooked!

Garnish with fresh parsley or chopped scallions: The bright green color of these herbs add a pop of color and freshness to the dish.

Pair with red wine: Chicken callos can be paired with red wine to compement the flavors of the dish! The rich and robust flavors of the wine will enhance the overall dining experience.

How To Cook Chicken Callos

To whip up this easy chicken callos recipe, start by heating up some oil in a big casserole on medium heat. Toss in the garlic and sauté it until it’s got a nice light brown color. Then, throw in onions and bell peppers and let them cook until they’re soft, which should take around 5 minutes or so.

Once that’s done, it’s time to add the paprika and chorizo. Cook until the chorizo’s fat starts to melt into the mix. Now pour in the red wine and let it simmer away until it gets syrupy, which should take about 5 minutes.

The chicken’s up next – add it in and cook until it’s browned. Then, stir in the tomato paste, toss in the Knorr Chicken Cubes, and add 2 cups of water. Crank up the heat to high and bring it all to a nice, rolling boil. Then, reduce the heat, cover up your casserole, and let it simmer away for about 20 to 30 minutes, or until the chicken’s cooked through.

If you’re going all out, now’s the time to bring in those chickpeas and morcilla if you’ve got them. Let those chickpeas get tender and cozy in the mix. Lastly, season it up with some salt, pepper, and a pinch of sugar to get it just right.

Tips To Make Easy Chicken Callos

1. Use bone-in chicken for added flavor.

Using bone-in chicken helps to add more flavor, as the bones will release their natural juices during cooking, adding depth and richness to the sauce.

2. Don’t rush the cooking process.

Good things come to those who wait! Simmering the broth instead of boiling it will allow the ingredients to cook slowly and meld together to create a harmonious blend of flavors.

3. Adjust the seasoning to your taste.

The amount of salt and pepper in the recipe is just a guideline. Feel free to add more or less depending on your preference. Season at every stage so that you can have more control over the flavor of the dish as well.

Chicken Callos Storage Tips

1. Refrigerate leftover chicken callos.

Chicken callos can be stored in the refrigerator for up to three days. Simply reheat it right before you’re ready to dig in again!

2. Chicken callos makes a great make-ahead meal.

Made a big batch of chicken callos? You can freeze the leftovers for up to a week and defrost and reheat when you’re ready to eat it.

Chicken Callos Recipe

This callos recipe is made with a more approachable protein: chicken.

PREP TIME: 15 minutes

COOK TIME: 1 hour

TOTAL TIME: 1 hour 15 minutes

COURSE: Main Dishes

CUISINE: Filipino



Chicken Callos Ingredients

  • 1/4 Cup canola oil
  • 2 tablespoons Garlic minced
  • 5 large white onions sliced thinly
  • 3 large red bell peppers sliced into thin strips
  • 1 teaspoon smoked paprika spiced
  • 1 150-gram can chorizo chopped finely
  • 1/2 Cup dry red wine
  • 2 1.5-kilo whole chickens cut into serving pieces
  • 3 tablespoons tomato paste
  • 2 pieces Knorr Chicken Cubes
  • 1 425-gram can chickpeas drained
  • 1 150-gram sausage morcilla or Spanish blood sausage, boiled, sliced, and fried (optional)
  • Salt to taste
  • ground black pepper to taste
  • sugar to taste
  • bread or rice, to serve


  1. Heat oil in a large casserole over medium heat. Sauté garlic until light brown. Add onions and bell peppers. Cook until soft, about 5 minutes. Add paprika and chorizo; cook until fat of chorizo is rendered.
  2. Add red wine and allow to reduce until syrupy, about 5 minutes. Add chicken and cook until color changes
  3. Add tomato paste, Knorr Chicken Cubes, and 2 cups water. Increase heat to high and bring to a boil. Lower heat, cover, and simmer for 20 to 30 minutes or until chicken is cooked through.
  4. Add chickpeas and morcilla, if using. Cook until chickpeas are tender. Season to taste with salt, pepper, and sugar. Serve with bread or rice.

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