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Filipino Chicken Caldereta made with chicken drumsticks, potatoes, carrots, and bell peppers simmered in a thick, savory tomato-based sauce.

Best Filipino Chicken Caldereta Recipe

A hearty, savory, and creamy Filipino chicken stew made with tomato sauce, potatoes, carrots, and rich optional ingredients like cheese, peanut butter, or coconut milk.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4
Course: dinner, main dish
Cuisine: filipino
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 kg chicken, cut into serving pieces
  • 2 tbsp cooking oil
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 1 cup tomato sauce (Del Monte or any brand)
  • 1 cup chicken broth
  • 2 medium potatoes, cubed
  • 1 large carrot, cubed
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 2 tbsp liver spread (optional)
  • 1-2 tbsp peanut butter (optional, for Batangas-style)
  • ½ cup coconut milk (optional, for creamy gata version)
  • ½ cup grated cheese (optional, for cheesy version)
  • 1 pack Mama Sita’s Caldereta Mix (optional)
  • 1- pcs chili (optional for spicy version)
  • Salt and pepper to taste

Method
 

  1. Prepare the Base

    Heat oil in a deep pan or pot over medium heat. Add the minced garlic and chopped onion, then sauté until soft and fragrant. This builds the flavor foundation of your caldereta.

  2. Brown the Chicken

    Add the chicken pieces and cook until lightly browned on all sides. This helps seal in the juices and enhances the overall taste.

  3. Add the Sauce

    Pour in the tomato sauce and chicken broth. Stir well to combine, then bring to a gentle boil.

  4. Simmer Until Tender

    Cover the pan and let it simmer for about 20 minutes, or until the chicken becomes tender and fully cooked. Stir occasionally to prevent sticking.

  5. Add Vegetables

    Add the cubed potatoes and carrots first, as they take longer to cook. After a few minutes, add the bell peppers.

  6. Add Flavor Enhancers (Optional)

    Now add your optional ingredients depending on your preferred version:
    Mix well until the sauce becomes thick and flavorful.
    Liver spread for traditional flavorPeanut butter for Batangas-style richnessCoconut milk for creamy caldereta sa gataMama Sita’s mix for enhanced seasoning

  7. Final Simmer

    Continue simmering until the vegetables are tender and the sauce thickens to your desired consistency.

  8. Make It Creamy

    Add grated cheese and stir until melted. This gives a rich, creamy finish to your dish.

  9. Season & Adjust

    Taste the sauce and adjust with salt, pepper, or chili for spice. You can also add a little broth if the sauce becomes too thick.

  10. Serve

    Turn off the heat and serve hot with steamed rice. Enjoy your homemade Chicken Caldereta!

Notes

Filipino Chicken Caldereta made with chicken drumsticks, potatoes, carrots, and bell peppers simmered in a thick, savory tomato-based sauce.
  • For a creamier Chicken Caldereta, add grated cheese or a small amount of all-purpose cream.
  • Add 1 to 2 tablespoons of peanut butter for a rich Batangas-style caldereta flavor.
  • Add coconut milk (gata) for a Kapampangan-style creamy and slightly sweet version.
  • You may skip liver spread if you prefer a lighter sauce — the result will still be delicious.
  • Mama Sita’s Caldereta Mix or Del Monte Quick & Easy Caldereta Sauce can be used for faster cooking.
  • Adjust the spice level by adding fresh chilies or chili flakes.
  • If the sauce becomes too thick, add a little more chicken broth.
  • Store leftovers in an airtight container for up to 2–3 days — perfect for reheating or turning into fried rice, pasta sauce, or tortilla fillings.
  • Use bone-in chicken for more flavor, or boneless chicken for quicker cooking.
  • Best served with hot steamed rice.
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