Chicken caldereta or kalderetang manok (chicken stewed in tomato sauce)

Ingredients

• 1 kilogram or more than 2 libras of chicken.
• 3/4 cup sweet style tomato sauce
• 2 pieces bay leaves
• 1/4 cup sweet pickle relish
• 2 tablepsoons white vinegar
• 2 tablepsoons soy sauce
• 1 teaspoon ground pepper
• ½ teaspoon paprika
• 1 teaspoon salt or to taste
• 1 head garlic, peeled and minced
• 4 medium onions, peeled and roughly chopped
• ¼ cup cheddar cheese
• 1 medium red or green bell pepper, julienned
• ½ small can liver spread
• 2 pieces hotdogs or sausages, to be sliced diagonally
• 2 medium potatoes, peeled and cut up
• 1 medium carrot, peeled and cut up as well.
• Additionally, we also need 1 tablespoon vegetable oil + 2 tablespoons margarine
• 1 tablespoon brown sugar
• 1 cup or more chicken broth or plain hot water.

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Preparation

• 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.