Chicken Caldereta, or Kalderetang Manok, is a classic Filipino stew known for its rich, savory tomato-based sauce and tender chunks of chicken simmered with vegetables. Traditionally made with goat or beef, this chicken variation is a more accessible and quicker-to-cook version that still delivers the same depth of flavor and comforting essence.
This beloved dish is a staple at Filipino gatherings, fiestas, and everyday family meals. It combines elements of Spanish influence—like tomatoes and liver spread—with local tastes and ingredients, creating a dish that’s both hearty and distinctly Filipino. Chicken Caldereta is also highly customizable: add some spice for a kick, throw in cheese for creaminess, or swap ingredients based on what you have in the kitchen.
Whether you’re new to Filipino cuisine or looking to revisit a family favorite, Chicken Caldereta is a flavorful introduction to the warmth and soul of the Philippines, one spoonful at a time.
Chicken Caldereta vs. Other Filipino Stews (Afritada, Menudo, Mechado)
At first glance, Filipino tomato-based stews like Caldereta, Afritada, Menudo, and Mechado may seem similar, but each has its unique character. Chicken Caldereta is distinguished by its rich, savory sauce made with liver spread and sometimes cheese, giving it a deeper, more complex flavor.
Afritada uses simpler ingredients—typically no liver spread or cheese—and focuses on bell peppers, potatoes, and tomato sauce. Menudo includes diced pork, liver, and hotdogs, and often has a slightly sweeter taste. Mechado, on the other hand, is usually beef-based with soy sauce and calamansi, offering a slightly tangy note.
. Essential Ingredients Breakdown
What makes Chicken Caldereta stand out is its flavorful combination of common pantry staples and unique Filipino twists. Here’s a breakdown of the key ingredients:
Chicken – Bone-in cuts like thighs and drumsticks are ideal for caldereta because they stay moist and absorb flavor well. Boneless cuts can also be used for quicker cooking.
Liver Spread – This is what gives caldereta its signature richness. It adds depth and a slightly earthy, umami flavor. If unavailable, substitutes include blended chicken liver or pâté.
Tomato Sauce – Acts as the base of the stew, providing acidity and body. Some recipes also use diced tomatoes or tomato paste for a thicker consistency.
Potatoes and Carrots – These starchy vegetables absorb the sauce and add texture and sweetness to balance the dish.
Bell Peppers – Usually added toward the end of cooking for a fresh crunch and subtle sweetness. Red and green varieties are commonly used.
Cheese – A modern addition in some versions, cheese melts into the sauce to make it creamy and indulgent.
Chili Peppers (optional) – Add a bit of spice for those who like a kick. Thai or siling labuyo are common choices in Filipino kitchens.
Tools & Equipment Needed
Making Chicken Caldereta doesn’t require fancy tools—just a few kitchen basics:
- Large pot or deep sauté pan – for browning and simmering the stew evenly.
- Sharp knife and cutting board – for prepping vegetables and chicken.
- Wooden spoon or silicone spatula – for stirring without scratching cookware.
- Measuring cups and spoons – to ensure accurate seasoning.
- Tongs – for flipping and handling chicken during frying.
Prepping the Ingredients
Proper preparation is key to a flavorful and well-textured Chicken Caldereta. Start by cutting the chicken into serving-size pieces. If using bone-in cuts like thighs or drumsticks, trim excess fat but keep the skin on for added flavor. Lightly season with salt and pepper if marinating ahead of time.
Next, peel and chop the vegetables: cube the potatoes, wedge the carrots, and slice the bell peppers into strips. Set them aside separately, as they’ll be added at different stages of cooking. If you’re adding chilies, slice them finely, removing seeds for a milder heat.
Fry the potatoes and carrots in hot oil until lightly golden. This prevents them from breaking apart during simmering. Do the same with the chicken—quickly sear both sides for a minute or two to lock in juices and improve texture.
If using liver spread, have it at room temperature for easier mixing, or pre-blend fresh liver into a paste for smoother incorporation into the sauce.
Step-by-Step Cooking Instructions
Follow these simple steps to cook a flavorful and authentic Chicken Caldereta:
- Pan-fry the vegetables – In a bit of oil, fry the potatoes first until golden on all sides (about 1 minute per side), then do the same with the carrots. Set aside on paper towels to drain excess oil.
- Sear the chicken – In the same pan, lightly fry the chicken pieces for 1½ minutes per side. You’re not cooking it through—just giving it a good sear to lock in moisture and improve texture.
- Sauté aromatics – Using the remaining oil, sauté chopped onions and garlic until fragrant. Add diced tomato and cook until soft.
- Build the sauce – Return the chicken to the pan. Pour in the tomato sauce and water. Stir and bring to a boil.
- Add flavor boosters – Drop in the chicken bouillon cube and sliced chili peppers (optional). Stir well, cover, and simmer on low-medium heat for 15 minutes.
- Incorporate liver spread – Add liver spread and mix thoroughly. Cover again and simmer for another 20 minutes.
- Final ingredients – Add bell peppers, grated cheese, and the pre-fried potatoes and carrots. Cook uncovered for 5–7 more minutes.
- Season – Finish with salt and pepper to taste. Serve hot with steamed rice.
How Long to Cook Chicken Caldereta
The total cooking time for Chicken Caldereta typically ranges from 45 minutes to 1 hour, depending on the size and type of chicken cuts used.
- Bone-in pieces like thighs or drumsticks may take 35–40 minutes to become fully tender when simmered.
- If you’re using boneless cuts, they usually cook faster—around 25–30 minutes—but may not be as flavorful.
Simmer the stew over low to medium heat to allow flavors to develop gradually. Avoid high heat, as it can toughen the chicken and dry out the sauce. The vegetables and final ingredients (cheese, bell peppers) are best added during the last 5–10 minutes to keep their texture and color vibrant.
Recipe Variations You Should Try
Chicken Caldereta is incredibly versatile, making it easy to tailor to your preferences or available ingredients. Here are some delicious twists:
Spicy Caldereta – Add more chili peppers like siling labuyo or crushed red pepper flakes for a fiery kick. You can also mix in hot sauce for extra heat.
Cheesy Chicken Caldereta – Stir in grated cheddar or quick-melt cheese during the final 5 minutes of cooking for a creamy, rich sauce that clings beautifully to the chicken and veggies.
Caldereta sa Gata – For a creamy, coconut-infused version, replace part of the water or tomato sauce with coconut milk. This variation adds a mild sweetness and tropical flair.
No-Liver Version – If you’re not a fan of liver spread, skip it or replace it with a spoonful of peanut butter for a nutty depth, similar to Kare-Kare.
Vegetable-Heavy Caldereta – Add green peas, green beans, or mushrooms for extra nutrition and variety.
Dietary Substitutions & Healthier Options
Chicken Caldereta can easily be adjusted to suit various dietary needs without sacrificing flavor.
For a lighter version, use skinless chicken breast or thigh fillets, and skip pan-frying to reduce fat. Opt for low-sodium tomato sauce and bouillon to control salt content.
If you’re avoiding liver, replace liver spread with mushroom pâté or a small amount of nut butter for added depth.
To reduce carbs, replace potatoes and carrots with cauliflower florets, zucchini, or chayote.
Dairy-free? Simply omit the cheese or use plant-based cheese alternatives.
For a keto-friendly twist, increase healthy fats like olive oil and swap in coconut cream for a creamy texture without added carbs.
These swaps make caldereta more inclusive, without compromising its hearty, comforting nature.
How to Serve Chicken Caldereta
Chicken Caldereta is best served hot and hearty, traditionally paired with steamed white rice that soaks up the flavorful tomato-based sauce. For a richer option, serve it with garlic fried rice or even buttered rolls on the side.
To elevate your meal, garnish with a sprinkle of grated cheese, chopped parsley, or a few slices of fresh chili for added color and heat.
It also pairs well with Filipino side dishes like atcharang papaya (pickled green papaya) or ensaladang mangga (green mango salad) to balance the savory richness with something tangy and refreshing.
Storing & Reheating Tips
Chicken Caldereta stores beautifully and often tastes even better the next day as the flavors deepen. Allow the dish to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days, or frozen for up to 2 months.
To reheat, warm it gently in a saucepan over low heat, adding a splash of water or broth to loosen the sauce if it has thickened. Alternatively, microwave individual portions on medium heat, stirring occasionally for even warming. Avoid overheating to prevent the chicken from drying out.
Common Mistakes to Avoid
Even a simple dish like Chicken Caldereta can go wrong without attention to a few details. Overcrowding the pan while frying chicken or vegetables can cause them to steam instead of brown—work in batches for better texture. Adding the liver spread too early can lead to a grainy or overly thick sauce, so stir it in mid-cooking. Avoid overcooking the vegetables, especially bell peppers and potatoes, which can become mushy if simmered too long. Lastly, don’t forget to season in layers—taste as you go to balance the salty, savory, and tangy elements perfectly.
FAQs Section
What is the difference between Chicken Caldereta and Chicken Afritada?
While both use a tomato-based sauce, Chicken Caldereta typically includes liver spread, cheese, and sometimes chilies for a richer and spicier flavor. Afritada is simpler and milder, usually without liver spread or cheese.
Can I skip the liver spread?
Yes, but it will slightly change the flavor. You can substitute it with mushroom pâté, chicken liver paste, or even nut butter like peanut or cashew for a different but creamy depth.
Is Caldereta supposed to be spicy?
Traditionally, yes—Caldereta often includes chili peppers like siling labuyo for heat. However, the spice level can easily be adjusted to your taste or skipped altogether.
Can I use canned chicken or leftover roast chicken?
Technically yes, but it won’t absorb the sauce the same way. Fresh chicken, especially bone-in pieces, works best for flavor and texture.
What can I use instead of cheese?
You can leave it out or use a dairy-free alternative. Some versions skip the cheese entirely, sticking closer to the traditional style.
Can I freeze Chicken Caldereta?
Absolutely! Let it cool completely, store in airtight containers, and freeze for up to 2 months.
Conclusion
Chicken Caldereta is more than just a dish—it’s a taste of Filipino home cooking, rich in flavor, history, and heart. With its tender chicken, bold tomato-based sauce, and signature touches like liver spread and cheese, it strikes the perfect balance of savory, creamy, and comforting. Whether you like it spicy, cheesy, or coconut-infused, Caldereta is incredibly versatile and forgiving, making it perfect for beginners and seasoned cooks alike.
Serve it with rice, share it with loved ones, and don’t be afraid to tweak it to your own taste. Once you master this hearty classic, it’ll quickly become a regular favorite at your table.