Method
- Heat oil in a pan over medium heat.
- Sauté garlic and onion until soft and fragrant.
- Add chicken pieces and cook until lightly browned on all sides.
- Pour in tomato sauce and chicken broth. Stir well.
- Cover and simmer for 20 minutes.
- Add potatoes, carrots, and bell peppers. Mix to combine.
- Add optional ingredients: liver spread, peanut butter, coconut milk, or Mama Sita’s Caldereta Mix.
- Season with salt, pepper, and chili if you prefer it spicy.
- Continue simmering until chicken and vegetables are tender.
- Add grated cheese for a creamy finish (optional).
- Serve hot with steamed rice.
Notes
- 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.
