filipino recipe caldereta
The Best filipino recipe caldereta
I love this recipe because it’s simple enough to make on a weeknight when everyone’s tired but still feels special. The dish balances the natural sweetness of the tomatoes and onions with a touch of vinegar and spices, giving it a depth that’s hard to find in other stews. My kids swear by it too—it’s their go-to when they’re craving something comforting, and honestly, so do I. Plus, it’s a great way to use up extra veggies in the fridge, like bell peppers and carrots, without them going to waste. And the best part? It’s versatile. Serve it with steamed rice for a complete meal, or let it sit overnight and reheat it the next day—it tastes even better that way. It’s the kind of dish that feels like a celebration every time you make it, whether you’re hosting a small gathering or just enjoying a quiet family dinner.
Classic Filipino Caldereta with Chicken
A rich, tomato-based stew with tender chicken and vegetables, Caldereta is a comforting Filipino dish that balances sweet, savory, and tangy flavors. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 lbs boneless chicken thighs
- 1 cup chicken broth
- 1 tbsp soy sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 cups tomato sauce
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 1 carrot, diced
- 1 cup mushrooms, sliced
- 1 can (14 oz) diced tomatoes
- 1 cup chicken broth
- 1 tbsp tomato paste
- 1 tsp cumin
- 1 tsp paprika
- ½ tsp turmeric
- 1 bay leaf
- Salt and black pepper to taste
- Fresh cilantro, chopped
- Lime wedges
👨🍳Directions
-
1
In a large pot, combine chicken thighs, chicken broth, soy sauce, garlic powder, and onion powder. Bring to a boil, then reduce heat and simmer for 15 minutes until chicken is cooked through. -
2
In a separate bowl, sauté diced onion, garlic, bell pepper, carrot, and mushrooms in a little oil until softened (about 5 minutes). Add tomato paste and cook for 1 minute. -
3
Pour the tomato sauce and diced tomatoes into the pot with the chicken. Stir in cumin, paprika, turmeric, bay leaf, salt, and black pepper. Bring to a simmer. -
4
Cover and cook on low heat for 20–25 minutes, stirring occasionally, until chicken is fully cooked and sauce thickens slightly. -
5
Remove the bay leaf, adjust seasoning if needed, and serve hot garnished with fresh cilantro and lime wedges.
🔧Equipment
- Large pot
- Cutting board
- Knife
- Wooden spoon
- Lid
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Filipino Caldereta with Chicken Works
❓ Frequently Asked Questions About Filipino Caldereta with Chicken
1. What is the traditional preparation method for caldereta that ensures the meat stays tender?
Caldereta traditionally relies on slow-cooking the beef in a rich tomato-based broth to break down the connective tissue. Start by browning the beef in oil, then simmer it in the sauce for at least 1.5 to 2 hours over low heat until the meat is fork-tender and the broth has thickened slightly. Adding a splash of vinegar or a pinch of salt at the end helps tenderize the meat further.
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2. Can I substitute chicken for beef in caldereta, and if so, how would the dish change?
Yes, you can use chicken, but the cooking method differs slightly. Chicken thighs or drumsticks work best—they stay juicy longer than breast meat. Cook the chicken in the sauce for 45 to 60 minutes until fully tender, and avoid overcrowding the pot to prevent steaming instead of simmering. The broth will still be flavorful but may need slightly less time to thicken.
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3. What’s the secret to achieving the perfect balance of sweet and savory in caldereta’s sauce?
The key lies in the ratio of ingredients and timing. Start with a heavy base of tomatoes (about 1.5 cups diced fresh or canned) and simmer them until they break down into a thick purée. Add 1 to 2 tablespoons of brown sugar (or honey) to caramelize slightly, then stir in 1 cup of pineapple juice or 1/4 cup of vinegar to cut through the sweetness. Finish with a splash of soy sauce or fish sauce for umami depth—adjust to taste.
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4. How should I store leftovers to keep them fresh for longer?
Store caldereta in an airtight container in the refrigerator for up to 4 days. To reheat, gently warm the dish in a pot over medium-low heat, stirring occasionally to prevent sticking. If the sauce thickens too much, add a splash of water or broth. For longer storage, freeze leftovers for up to 3 months—thaw overnight in the fridge before reheating.
