Chicken Caldereta

I've done several recipes for caldereta with different takes on this spicy dish. But I always comeback to this version which is the simplified amalgamation of most of the calderetas I have tasted. Goat's meat is traditionally used in the Filipino caldereta. The spiciness lends well and sort of masks the 'gamey' taste of the goat's meat and since it's quite tough the dish benefits from the long simmering making the sauce quite rich. Like any popular dish, it's got lots of variations and mine here uses chicken instead of red meat. I tone down the spiciness if I know my children are having it otherwise I add the full gamut of fresh chillies and Tabasco sauce. Also for everyday use I often skip the chorizo and olives. This recipe can be adapted for red meats as well such as goat's meat, mutton, beef, lamb, etc. The only difference that I could think of is that you have to marinate the red meat longer and obviously simmer/cook it for a longer time.


Chicken Caldereta

1 kg  chicken - cut into serving sizes
1/3 cup vinegar
2 tsp salt
1/2 tsp black peppercorns - lightly cracked with mortar and pestle
1/2 Tbsp minced garlic
1 medium onion - chopped
oil for frying
500 g  passata (tomato sauce)
1/4 cup coarse grained liver pate (or mashed cooked liver or 85gm can of liver spread)
125 g  chorizo - chopped into 1/2-inch slices [optional]
1/2 bell pepper - seeded and sliced
1 green or red fresh chilli [optional]
hot chilli sauce (or Tabasco)
1/3 cup bottled olives - drained [optional]
1/3 cup peas (fresh or frozen)
250 g  potatoes - peeled and quartered
1/2 cup grated cheddar cheese

1. Mix vinegar, salt, garlic, and peppercorns in a bowl. Add chicken pieces, mix well. Marinate chicken for at least 2 hours.
2. In a big pot, heat oil for frying. Drain chicken from marinade and brown briefly in the oil in batches. Set aside.
3. Remove oil from the pot but leave about 2 Tbsp. Heat up again and saute the onion on medium heat until soft and translucent (about 4-5 minutes).
4. Scoop out the garlic and peppercorns from the marinade and add to the onion. Saute for a few minutes.
5. Add in the browned chicken, stir for a minute.
6. Add the rest of the marinade, stir and cook for about 30 seconds.
7. Stir in the passata and bell pepper. Bring to boil then turn down the heat.
8. Add the chorizo and fresh chilli (if using). Simmer until meat is almost done.
9. Stir in the liver pate and mix well to combine.
10. Add potatoes and peas. Simmer until potatoes are cooked.
11. Add grated cheese, mix well until cheese has melted.
12. Taste sauce and correct seasonings adding hot chilli sauce if preferred.
13. Add olives just before removing from heat. Serve warm.