Chicken Caldereta Recipe Filipino: Rich Tomato Stew With Tender Chicken

This Filipino classic delivers tender chicken in a rich tomato stew that’s deeply flavorful yet simple to prepare.

Slow cooking allows the meat to become fall-off-the-bone soft while the sauce develops its signature hearty, savory depth.

Ingredients for Chicken Caldereta Recipe Filipino

Rich tomato stew requires chicken, vegetables, and pantry staples for authentic Filipino flavor.

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The chicken is crucial here. Thighs remain moist and tender through the long simmer—breasts dry out. Filipino markets often carry pre-cut pieces, but any bone-in, skin-on thighs work. The liver spread might seem unusual, but it’s traditional—San Miguel brand is widely available at Asian grocers. Don’t skip it; it adds depth no other ingredient can replicate.

No liver spread? Chicken liver pâté works in a pinch, though the flavor differs slightly. Out of tomato sauce? Crushed tomatoes blended smooth at a 1:1 ratio. For added richness, some cooks include hot dogs or Vienna sausage—a nod to Filipino adaptations. The potatoes can be substituted with sweet potatoes for a slightly sweeter profile.

This dish develops flavor over time. Refrigerate in an airtight container for up to 4 days—it tastes even better the next day. Freezes well for 3 months. Reheat gently on the stove with a splash of water to thin the sauce as needed.

Step-by-Step Instructions for Chicken Caldereta

Master this traditional Filipino stew with tender chicken and rich tomato sauce through precise technique.

Step 1: Sear the Chicken Thighs

Heat the 2 tbsp Olive Oil in a large pot over medium-high heat. Add the 2 lb Chicken Thighs and sear for 4-5 minutes per side until the pieces develop a golden brown crust and release easily from the pot.

This initial browning creates a flavorful fond that will deepen the stew’s complexity. Don’t overcrowd the pot—work in batches if necessary to ensure proper browning. Transfer the chicken to a plate and set aside.

Step 2: Sauté the Aromatics and Build the Base

In the same pot, add the chopped 1 whole Onion and cook for 3-4 minutes until translucent. Stir in the minced 4 cloves Garlic Cloves and cook for 30 seconds until fragrant, being careful not to burn.

Add the 2 tbsp Tomato Paste and cook for 1-2 minutes, stirring constantly, until it darkens slightly. This step removes the raw tomato flavor and enhances the paste’s natural sweetness. Pour in the 2 cups Tomato Sauce and stir to combine.

Step 3: Simmer the Stew with Vegetables

Return the chicken to the pot along with any accumulated juices. Add the peeled and cubed 2 whole Potatoes, peeled and sliced 2 whole Carrots, diced 1 whole Red Bell Pepper, 2 pieces Bay Leaves, 2 tbsp Soy Sauce, 1 tsp Salt, and 0.5 tsp Black Pepper.

Bring to a boil, then reduce heat to low. Cover and simmer for 30-35 minutes, stirring occasionally, until the chicken is fork-tender and the vegetables are soft.

Step 4: Incorporate the Liver Spread and Finish

Stir in the 0.25 cup Liver Spread until fully dissolved into the sauce. This ingredient adds the authentic Filipino touch and rich depth of flavor. Simmer for an additional 5 minutes to allow the flavors to meld together.

Add the pitted and halved 0.25 cup Green Olives and cook for 2 minutes to heat through. Taste and adjust the seasoning with additional Salt if needed.

Step 5: Rest and Serve

Remove the pot from heat and let the caldereta rest for 10 minutes before serving. This allows the flavors to fully develop and the sauce to thicken slightly.

Discard the bay leaves before serving. Ladle the stew into bowls, ensuring each portion has a good balance of chicken, vegetables, and that rich, velvety tomato sauce. Serve hot with steamed rice.

Essential Equipment for Perfect Results

Heavy-Duty Pot

A 5-6 quart Dutch oven is my go-to for this dish. The heavy base prevents scorching during long simmers. I use enamel-coated cast iron for even heat distribution. The high sides contain splatters as the sauce bubbles. 🔥

Wooden Spoon

Stirring with a flat wooden spoon helps scrape up browned bits from the bottom. Unlike metal, it won’t scratch your pot’s surface while mixing the thick sauce. I keep one dedicated just for tomato-based dishes.

Sharp Chef’s Knife

A 8-inch chef’s knife makes quick work of chopping onions, garlic, and bell peppers. Look for a comfortable grip since you’ll be doing a lot of prep. I’ve had my Wüsthof for over a decade.

Cutting Board

Use a large plastic or wood cutting board with a groove to catch juices. The 12×18 inch size gives you plenty of space for all the vegetables. I prefer wood for knife-friendliness.

Measuring Cups

Accurate measurements matter for the sauce balance. I use a Pyrex 4-cup measure for liquids and nested dry cups for solids. The tomato sauce and liver spread need precise portions for authentic flavor. ✨

Tongs

Long stainless steel tongs help turn chicken pieces while searing. The 12-inch length keeps your hands safe from splatters. Look for locking mechanisms for easy storage in your drawer.

Frequently Asked Questions