Chicken Calderetta

Chicken Calderetta is my take on a popular Spanish-inspired tomato stew. Instead of using beef, which Filipinos are familiar seeing in beef calderetta, I used chicken cuts for this recipe. The flavors are as scrumptious as the classic favorite often cooked for Filipino fiestas, parties, or family gatherings. This is a wholesome, hearty entree that is enjoyable for the holidays or all year round. This is a recipe by Elizabeth Ann Quirino on The Quirino Kitchen.

Cook Time55

Total Time55

Course: Dinner, Lunch, Main Course

Cuisine: Asian, Filipino

Keyword: Chicken Calderetta

Servings: people

Calories: 133kcal

Author: The Quirino Kitchen - Elizabeth Ann Quirino

Equipment

1 Large Stockpot

Ingredients

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

For serving:

steamed rice

Instructions

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.

Cook's comments:

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.

Nutrition