Spicy Chicken Caldereta cooked with Coconut Milk

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The name Caldereta comes from the the spanish “caldera”, meaning cooking pot. Caldereta (Kaldereta) is one of the many classic Filipino dishes. It can be cooked with beef, pork or chicken.

Traditionally, Caldereta sauce is thickened with mashed cooked liver, but modern or should I say cooks-in-a-rush substitutes canned liver spread, either ways, I guess you won’t really notice the difference; your caldereta will still taste good.

One attributes of a good “caldereta” is the sauce and if you attained a very flavourful sauce, then diners will really consume lots and lots of rice.

One of the secret ingredients I learned from my Mom in cooking Caldereta is to use coconut milk as the base of its tasty sauce. The aroma is so tempting somewhat saying “come and indulge”. =D

In this particular recipe, I didn’t used much ingredients, I only made used of the available vegetables in my fridge. Nonetheless, the taste is still very good!

Ingredients:

• 1 Kg Chicken cuts
• 2 small can liver spread or ½ kg ground liver
• Onions, minced
• Garlic, minced
• 2 carrots – ½ inch sliced
• 2 pcs Potatoes cubed
• 1 cup tomato sauce
• ¾ cup soy sauce
• ¼ cup lemon juice
• 4 pieces hot chilli peppers, minced
• ¾ cup grated cheese
• 1 cups Chicken stock
• 2 cups Coconut Milk Powder – dissolved in 1 cup water (1 can Coconut Milk)
• Salt and pepper
• Oil

Procedure:

1. Marinade chicken cuts in soy sauce and lemon juice at least an hour. Set aside.
2. Heat oil in a pan. Fry the carrots and potatoes. Set aside.
3. Heat oil in a casserole. Sauté garlic and onion.
4. Add the marinated chicken and its mixture.
5. Mix the minced chilli and season it with salt and pepper. Cover and let it simmer for 10 minutes.
6. Add the chicken stock, tomato sauce, liver and coconut milk. Mix and let it simmer ‘til the chicken are cooked.
7. Add the grated cheese, fried carrots and potatoes. Serve with rice.