Chicken Caldereta

 **Chicken Caldereta: A Flavorful Filipino Classic with a Twist**  

Chicken Caldereta is more than just a meal—it's a hearty, rustic hug in a bowl. This beloved Filipino dish showcases the best of home-cooked comfort with its rich, umami-packed flavors. Imagine an Asian-inspired, passata-based chicken stew, infused with a medley of spices and textures that create a symphony on your palate. While it may remind you of the Italian classic chicken cacciatore, Caldereta takes things up a notch with its bold, vibrant personality.  

What makes Caldereta truly special is its versatility. Every household seems to have its own cherished recipe, each adding a personal touch that makes it uniquely theirs. Whether it’s a secret spice blend, a splash of coconut milk, or a handful of tender vegetables, this dish reflects the heart and soul of the cook behind it. And let’s be honest—if you’re lucky enough to savor a bowl made by a Filipino grandmother, you’re in for something truly magical.  

So, whether you're exploring new cuisines or looking to spice up your weeknight dinners, Chicken Caldereta offers a culinary adventure that’s both comforting and exhilarating. It’s a dish that tells a story—rich in tradition, full of flavor, and ready to make its mark on your table.

Ingredients

• 250ml (1 cup) pineapple juice
• 30ml (2 tbsp) soy sauce
• 4 chicken drumsticks
• 4 chicken thighs
• 100g (3 ½oz) raw chicken livers
• 5ml (1 tsp) sunflower oil
• 30ml (2 tbsp) vegetable oil
• 1 onion
• 500g (1lb) potatoes, peeled and cut into bite-sized chunks
• 2 carrots, peeled and chopped
• 400g (1 carton) passata
• 1 red pepper, washed and chopped
• 250ml (1 cup) peas
• 125ml (½ cup) grated Cheddar cheese
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Instructions

1. Mix the pineapple juice and soy in a bowl then place the chicken pieces in the sauce. Marinate for at least 2 hours, or preferably overnight.
2. Fry the chicken livers in sunflower oil until completely cooked. Remove from the heat and let them cool down. Blend the livers in a food processor until it forms a smooth paste. Set aside.
3. Remove the chicken pieces from the marinade and pat dry. Reserve the marinade.
4. Heat the vegetable oil in a large casserole and brown the chicken on a high heat.
5. Add the onion and fry for 5 minutes.
6. Lower the heat to medium and add the potatoes, carrots, passata and marinade.
7. Give everything a stir and let the chicken stew reach a slow simmering point.
8. Cook for about 1 hour or until the chicken is cooked through and tender.
9. Add the red pepper and peas, and cook for another 10 minutes.
10. Stir in the liver paste and cheese until well incorporated into the sauce.
11. Serve immediately with rice. Enjoy!

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