Chicken Caldereta Recipe Panlasang Pinoy: Rich Tomato Stew with Tender Meat

This Filipino classic transforms humble ingredients into a tender, deeply flavorful stew that’s been passed down through generations.

What sets this dish apart is the slow cooking process that melts the chicken into fall-off-the-bone perfection while building layers of rich, tomato-based flavor.

The addition of liver spread and potatoes creates a hearty, satisfying meal that’s as comforting as it is traditional. It’s the kind of dish that tastes even better the next day.

Serve with steamed rice to soak up every bit of the savory sauce. Here’s how to make it right.

Ingredients for Chicken Caldereta Recipe Panlasang Pinoy

These humble ingredients come together to create a hearty, traditional Filipino stew with deep tomato flavor.

The chicken thighs are essential for that fall-off-the-bone texture—dark meat holds up better to the long cooking process. Costco or Sam’s Club offer great bulk deals on boneless, skinless thighs. For the liver spread, San Miguel or Renée’s are authentic Filipino brands you can find at Asian grocery stores (or the international aisle at Kroger). Fresh carrots and potatoes should be firm and free of blemishes.

No chicken liver spread? Chicken liver pâté works in a pinch, or blend cooked chicken livers with a little oil for a homemade version. Out of tomato sauce? Crushed tomatoes blended smooth at a 1:1 ratio get you close. Frozen green peas can be swapped for fresh—no need to thaw. The soy sauce is non-negotiable for that umami depth, but tamari or coconut aminos work if you need gluten-free.

This stew tastes even better the next day once the flavors meld. Store leftovers in an airtight container in the fridge for up to 4-5 days, or freeze for 3 months. Reheat gently on the stove to maintain the tender texture.

Step-by-Step Instructions for Chicken Caldereta

Here is the proven method that delivers fall-apart meat in a rich, velvety tomato sauce.

Step 1: Brown the Chicken Thighs

Heat the 2 tbsp olive oil in a large pot over medium-high heat. Add the 2 lb chicken thighs and cook for 5-7 minutes until golden brown on all sides. I press down gently with a spatula to ensure full contact with the pan.

You’ll know it’s ready when the pieces release easily and have developed a deep caramelized crust. This step locks in juices and builds the flavor foundation. Transfer the browned chicken to a plate and set aside.

Step 2: Sauté the Aromatics

In the same pot, add the onion and cook for 3 minutes until translucent. Stir in the 4 cloves garlic cloves and cook for 30 seconds until fragrant. The onion should soften without browning to maintain the dish’s clean tomato base.

Add the 2 tbsp tomato paste and stir constantly for 1 minute until it darkens slightly. This intensifies its sweetness and removes any raw taste. Immediately add the 2 cups tomato sauce to prevent burning.

Step 3: Simmer with Vegetables and Seasonings

Return the chicken to the pot along with the 2 whole potatoes, 2 whole carrots, 1 piece bay leaf, 1 tsp salt, and 0.5 tsp black pepper. Pour in enough water to just cover everything.

Bring to a boil, then reduce heat to medium-low. Cover and simmer for 25 minutes until the potatoes are nearly tender when pierced with a fork. The sauce should thicken slightly as the potatoes release starch.

Step 4: Add Remaining Ingredients and Finish

Stir in the 0.5 cup chicken liver spread, 2 tbsp soy sauce, 1 whole green bell pepper, and 0.5 cup green peas. The liver spread dissolves into the sauce, creating its signature rich depth.

Simmer uncovered for 10-12 minutes until the chicken is fork-tender and the sauce has reduced to a thick, stew-like consistency. The green bell pepper should remain vibrant but soft. Discard the bay leaf before serving.

Wine and Beer Pairings for This chicken caldereta recipe panlasang pinoy

Filipino Beer Pairings

Nothing beats the crisp, clean taste of San Miguel Pale Pilsen with this stew. Its light body and mild bitterness cut through the richness while complementing the tomato base. I always serve it ice-cold in frosted mugs. 🍺

Light Beer Options

For a lighter option, Red Horse Beer offers a smooth, slightly sweet profile that balances the savory flavors. The carbonation helps refresh your palate between bites of the hearty stew.

White Wine Pairings

A chilled Sauvignon Blanc from New Zealand provides bright acidity and citrus notes that contrast beautifully with the dish’s depth. The wine’s crispness prevents the meal from feeling too heavy. 🍷

Red Wine Choices

If you prefer red, go for a light-bodied Pinot Noir with subtle earthy notes. It won’t overpower the stew’s flavors but adds a sophisticated touch to the meal.

Non-Alcoholic Options

For non-drinkers, calamansi juice or a cold soda champa (Filipino soda) offers the perfect sweet-tart contrast. The citrus notes particularly complement the tomato base. 💛

Sparkling Water

A simple sparkling water with lime works wonders to cleanse your palate. The effervescence helps balance the richness without adding competing flavors.

Frequently Asked Questions