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

Main Dish
5 servings
20 min
45 min
Very Easy


Number of serving: 5
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.


  • 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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