Beef and goat are the most widely used in making the rich and spicy kaldereta. It is not uncommon, however, to find chicken or pork versions of this tomato-based stew. But really, there is not much of a difference in the ingredients and procedures of the many versions of kaldereta. The only thing that sets this chicken kalderata apart from its beef counterpart is that the chicken is first marinated in a mixture of pineapple juice and soy sauce for added layer of flavor.
Chicken Kaldereta Recipe
- 1 (3 pounds) whole chicken, cut into serving parts
- ½ cup pineapple juice
- ¼ cup soy sauce
- salt and pepper to taste
- ¼ cup oil
- 2 medium potatoes, peeled and quartered
- 1 large carrot, peeled and cut diagonally in a bias into ½-inch thick
- 1 small green bell pepper, cored, seeded and cut into 2-inch cubes
- 1 small red bell pepper, cored, seeded and cut into 2-inch cubes
- 1 small onion, peeled and chopped
- 3 cloves garlic, peeled and minced
- 2 to 3 Thai chili peppers, ends trimmed and minced
- 2 cups tomato sauce
- 1-1/2 cups water
- ½ cup liver spread
- ¼ cup green olives
- ½ cup Velveeta cheese (or any quickmelt variety), shredded
- In a large bowl, combine chicken, pineapple juice, soy sauce and salt and pepper to taste. Marinate chicken for about 30 minutes. Drain very well, reserving liquid.
- In wide pan over medium heat, heat oil. Add potatoes and cook for about 3 to 5 minutes or until lightly browned. Remove from pan and drain on paper towels. Add carrots and cook for about 2 to 4 minutes or until lightly browned. Remove from pan and drain on paper towels. Add bell peppers and cook, stirring regularly, for about 30 seconds. Remove from pan and drain on paper towels.
- In the pan, add chicken and fry until lightly browned. Remove from pan and drain on paper towels. Discard excess oil from pan, leaving about 2 tablespoons. Add onions and garlic and cook until limp. Add chili peppers and cook for about 30 seconds.
- Add tomato sauce, water and reserved marinade. Bring to a boil.
- Add chicken and olives. Lower heat, cover and continue to cook for about 25 to 30 minutes or until chicken is cooked through. Add potatoes and carrots and cook until tender. Add liver spread and stir until well blended. Add cheese and stir until melted. Season with salt and pepper. Add bell peppers. Continue to cook for about 2 to 3 minutes or until sauce is thickened. Serve hot.
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