Abot-Kayang Chicken Caldereta Recipe

Chicken caldereta is a dish that packs heaps of flavor and nostalgia. Who can resist tender chicken infused with aromatics and a velvety tomato sauce (thanks to the addition of liver spread!)? One whiff of this Filipino-Spanish stew can transport you back to stress-free times. Is there a better way to reward yourself after a productive day?

You don’t need much effort to cook this festive ulam at home. Even beginner cooks can try this recipe with minimal supervision. Plus, most chicken caldereta ingredients, like the cut-ups and Knorr Chicken Cube, won’t hurt your budget. Others are likely in your pantry already. So, gather them today and start cooking!

40 min.
5 People
Easy
Budget

Ingredients

3 tbsp cooking oil
4 cloves garlic, minced
1 pc onion, minced
500 g chicken cut-ups
2 pcs Spanish chorizo or sausage, sliced
1 small can liver spread
1 pc laurel leaf
1 (250-g) pack tomato sauce
1 pc Knorr Chicken Cube
1/2 tsp sugar
ground black pepper, to taste
1 pc medium potato, cubed
1 pc medium carrot, cubed
1 pc small red bell pepper, deseeded and sliced
1 pc small green bell pepper, deseeded and sliced

Cooking Method

Heat oil in a pan. Sauté garlic and onions until softened. Add chicken and cook until its color changes.
Add chorizo, liver spread, laurel leaf, tomato sauce, Knorr Chicken Cube, sugar, pepper, and water. Bring to a boil. Lower heat and simmer for 10-15 minutes.
Add potatoes, carrots, and bell peppers. Cook until the potatoes are tender. Serve warm.

Swap the liver spread with peanut butter, quick-melting cheese, or coconut cream. The thick sauce sets chicken caldereta apart from other tomato-based stews like afritada or menudo. Got extra veggies in your fridge? Add them for heft! And if you have leftovers, shred the meat and top the sauce over spaghetti for pasta night. Or transform the dish into filling for tacos, sandwiches, and even lumpia. It’s the ulam that keeps on giving!