Monday, March 24, 2014

Chicken Caldareta fit for a Prince

Prince wouldn't eat the viand I cooked for lunch last Friday and insist on having the viand his auntie cooked.

"I don't like that, its dry, I want their food because it has sauce in it!" he exclaimed with a very grumpy look on his face

"It's not our food and we have to eat what's on our table," I said

There was a knock on the door and when I opened it, my cousin's wife brought him some of their viands.

To make the long story short I ended up cooking the same for dinner because he wants it so much he wanted it more. In fairness to myself, this is also by far the tastiest Chicken Caldereta I have ever cooked that even a picky eater will not say no to this one.

1. Start by chopping the whole chicken into serving pieces (I will have to show you a tutorial on how to chop your bird in another post if you prefer choice cuts, it is available in supermarkets as well)
2. Marinate the chicken pieces in the juice of 1 lemon, 1/3 cup soy sauce, 2 tbsp of vinegar, 1/2 tsp of salt and some freshly cracked black pepper and set aside. (the vinegar will help preserve your Caldereta, it will keep it last long without refrigerating, its something I learned from my dad.
3. Start preparing your vegetables, you will use 1 large potato cut in large cubes, 2 carrots sliced, 1 green/red capsicum sliced, 3 tomatoes chopped, 1 onion chopped, 3 cloves garlic chopped or minced just like so in the photo below

4. You will also need 2 tbsp of liver spread, 2 tbsp of cream cheese and 1 can or packet of tomato sauce
5. In a caldera/cauldron/pot, add two tbsp of oil, saute garlic and onion until fragrant.
6. Add chicken pieces leaving the marinade, allow the chicken to brown a little
7. Add the marinade, tomatoes and tomato sauce and 1 cup of water, cover and let simmer for 5 minutes
8. Add liver spread and cream cheese, mix until incorporated
9. Add potatoes and carrots, mix, cover and simmer until potatoes are done

10. For this recipe, I used 1/2 tsp chili flakes and it gives just the right heat on the dish, this is Prince dish so I did not make it too spicy otherwise he would not eat it but if it's mine, I make it really hot because I like it like that. So what I am saying is you can decide how much chili you want to add.
11. Lastly add the green bell pepper last so it won't get soggy. Simmer for another 5 minutes and it is ready to serve.

If you feel that after the potatoes get cooked and the sauce gets too thick, add some water and let it simmer for a while again. You can also add fish sauce if it is a little bland because you see I did not add salt because the chicken already was marinated in dark soy and salt so just adjust the saltiness to your liking.

This is best serve with steaming rice, enjoy eating and YES my little Prince did enjoy eating. Happy mommy :)


  1. I am no good cook, so I use Mama Sita's :-)

    Thanks Carla for the marinating tip :-)

    1. Hi Bev,
      I am not a very big fan of mama sita's but I use it for sinigang since raw tamarind are scarcely available in Dubai. In case you try the above recipe, let me know how it goes, hope your family loves it.


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