Chicken caldereta or kalderetang manok (chicken stewed in tomato sauce)
Ingredients
5
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Preparation
Preparation20 min
Cook time45 min
- In a heavy pan or wok, heat the oil + margarine and fry the garlic followed by the onions. Continue sautéing until onion is translucent.
- Carefully add in the chicken pieces on top. Put the lid on and let the meat renders its own liquid and oil as it is heated through.
- When the liquid is boiling, give it a few stirs to blend the garlic and onion with the meat on top.
- Continue sautéing until the liquid is basically reduced, only some oil remains and chicken aromatic.
- Add the tomato sauce, vinegar, soy sauce, bay leaves, sweet pickle relish, salt, sugar and ground pepper.
- Lower the heat to the lowest setting possible, with the liquid still gurgling. Put the lid back on and simmer the meat really slowly.
- If the liquid is drying out, you can add broth or hot water, one half cup at a time. When the chicken is already fork tender, add in potatoes, carrot and sliced hotdog.
- If you have pitted green olives use several pieces as well. Adjust the levels of sauce and seasoning to your preference and continue stewing until the veggies are cooked through.
- Add in bell pepper and simmer further until the sauce is slightly reduced. Add in liver spread and grated cheese combined into paste in about 1/2 cup hot water.
- Simmer for a couple of minutes more with occasional stirring. Transfer in a medium bowl and serve with steamed rice.
- It can also be eaten with crusty bread. Slather the sauce into your rice or bread and eat them along with the succulent chicken meat.
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