What’s on your holiday menu? This Chicken Calderetta is an entrée that one can easily prepare – whether for a family gathering or if you have friends coming over for dinner. In fact, it’s so versatile that this is the kind of recipe you can whip up any day, all year, and it makes everyone think you stayed tied to the stove all day.
Calderetta is a Filipino stew which is Spanish-inspired, and that is cooked in tomato sauces, broth, bell peppers, with olives and potatoes adorning the colorful servings. We’re so used to seeing a beef calderetta version especially during fiestas or parties, alongside other favorite Filipino dishes. But swapping chicken as the main meat ingredient is just as superb.
The cooking method is simple. It is a basic chicken stew which simmers on the stovetop. It allows you to put on the cover, and walk away to do other holiday stuff for a few minutes, till the timer rings to signal the Calderetta is ready.
The rich broth bubbles and simmers with tender chicken cuts, and quartered potatoes nestled next to each other. The powerful scents of bell peppers mixed into the thick tomato sauce makes your knees weak, you can’t wait for supper.
In my mother’s time, she used to thicken the tomato sauce-based sauce with bread crumbs. You can do that. I’ve added bread crumbs in the past, too. But this time, I added liver spread instead. It gave a heightened savory flavor, a more robust texture, that made this all-time favorite even more heartwarming. Pour the sweet, slightly tangy sauce on steamed rice and it is unforgettable. It was just the dish needed for our family holiday meal.
- 1 Large Stockpot
- 2 Tablespoons Extra virgin olive oil
- 2 Tablespoons butter
- 1 whole chicken, cut-up, bone-in, skin-on
- 4 cloves garlic, minced
- 1 whole white or yellow onion, chopped
- 1 whole medium-sized red bell pepper, sliced, seeded
- 2 whole large potatoes, peeled, quartered
- 1 Tablespoon Worcestershire sauce
- 1 can (8 oz.) tomato sauce
- 1 can (6 oz.) tomato paste
- 3 cups chicken broth
- 1 can (4.58 oz/ 130 g) liver pate
- 2 Tablespoons sherry
- 1 cup Spanish olives, drained, pitted
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- steamed rice
- In a large stockpot, over medium heat, add the extra virgin oil and butter. When oil is hot and butter has melted, add the chicken. Braise the chicken pieces for about 5 minutes till the skin is slightly brown.To the same stockpot, saute the garllic, onions, and bell peppers.
- Add the potatoes. Combine with the rest of the ingredients.
- Sprinkle the Worcestershire sauce all over the meat and potatoes.Add the tomato sauce and paste, broth and liver pate. Pour the sherry. Season with salt and black pepper.Combine ingredients well.
- Cover and cook for 45 to 50 minutes till chicken is completely done.Mix the Spanish olives into the stew. Simmer for 5 minutes more for olives to blend with the flavors.Remove from stovetop. Serve warm with rice.
- The liver pate I used helps to thicken the sauce, and adds a robust, slightly smoky flavor to the stew. I use whatever brands are available at the supermarkets (like Reno, Palm, Underwood , or Fortune) *This is not an ad.
Notes on Nutrition: The nutrition information provided in the recipe links is an estimate and will vary based on cooking methods and specific brands of ingredients used.
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