Chicken Caldereta Recipe
Spicy Filipino Chicken stew with tomato, carrots, and potato.
Servings: 4 people
- 2 lbs chicken cut into pieces
- 1 piece Knorr Chicken Cube
- 2 pieces carrots wedged
- 2 pieces potato cubed
- 8 ounces tomato sauce
- 2 pieces bell pepper sliced
- 4 tablespoons liver spread
- 1 piece tomato cubed
- 3 pieces chili pepper chopped
- 1 piece onion chopped
- 3 cloves garlic crushed
- 3 tablespoons cheddar cheese grated
- 1 ½ cups water
- 4 tablespoons cooking oil
Start by pan-frying the potato and carrots. Heat oil in a pan. Add potato. Fry each side for 1 minute. Remove from the pan and put in a bowl lined with paper towel. Set aside. Do the same thing with the carrots.
Using the remaining oil, fry the chicken for 1 ½ minutes per side. Remove from the pan. Set aside.
Saute onion and garlic. Add tomato. Continue to saute while stirring until tomato and onion softens.
Add chicken and pour-in tomato sauce and water. Let boil.
Stir and then add Knorr Chicken Cube and chili pepper. Cover the pan. Cook between low to medium heat for 15 minutes.
Turn the chicken pieces over to equally cook the opposite side. Add liver spread. Stir. Cover and cook for 20 minutes.
Add bell peppers and cheese. Cook for 3 minutes.
Put the carrots and potatoes into the pan. Continue to cook for 5 to 7 minutes.
Season with salt and ground black pepper. Serve. Share and enjoy.
Calories: 714kcal | Carbohydrates: 9g | Protein: 50g | Fat: 53g | Saturated Fat: 13g | Cholesterol: 223mg | Sodium: 783mg | Potassium: 796mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3530IU | Vitamin C: 16mg | Calcium: 130mg | Iron: 4mg