17
Jul
Transfer to a saucepan. Over the years the dish has evolved using more accessible protein such as beef chicken pork or fish.
Cooking Chicken Caldereta is pretty easy.
Chicken caldereta with coconut milk recipe. Cooking caldereta or kaldereta has so many version and this recipe is the simpler one. Feel free to add chili peppers to make this dish spicy and cheese or coconut milk if you prefer it creamier. Cooking Chicken Caldereta is pretty easy.
The chicken is marinated in soy sauce and browned in oil then simmered in tomato sauce and soy sauce then fried potato and carrots are added. Caldereta is a Filipino tomato-based stew traditionally made of goat meat and served for fiestas holidays and special occasions. Over the years the dish has evolved using more accessible protein such as beef chicken pork or fish.
These variations are just as hearty and tasty but are quicker to cook and more budget-friendly making them a great family dinner option. Try this Chicken Caldereta recipe. Spicy Filipino Chicken stew with tomato carrots and potato.
Keyword adobong manok beef kaldereta caldereta chicken. Chicken and beef are also good options. Tomato sauce is commonly used when cooking Kaldereta compared to ripe tomato.
Feel free to use one or the other. Crushed tomato works well too. I am using canned coconut milk in this recipe.
Still nothing beats freshly squeezed coconut cream. You can also use Knorr ginataang gulay recipe mix. 1 Rub chicken with garlic and crushed peppercorns.
Cover and let stand for 20 minutes in the refrigerator. Transfer to a saucepan. 2 Add water potatoes green peas bell peppers and sili.
Reduce heat to medium and cook for 7 to 10 minutes or until chicken is no longer pink in center and juices run clear. Pour coconut milk diced tomatoes tomato sauce and sugar into the pan and stir to combine. Cover and simmer stirring occasionally approximately 30 to 40 minutes.
Serve immediately over rice. I have previously made a Beef Caldereta cooked in Coconut milk and spices. Check here for that yummy recipe.
This time I wanted to make the classic version of Beef Calderata that uses tomatoes for its sauce instead. For an even more authentic version you can try using liver spread in place of the peanut butter called for in the recipe.