Chicken Caldereta Recipe

If you grew up in a Filipino household—or ever lived near one—you’d recognize the scent before the dish even hits the table. That garlicky-oniony hug from the pan, the rich swirl of tomato sauce clinging to tender chicken, the soft murmur of liver spread melting in—that’s Chicken Caldereta. No shortcuts, no pretensions. Just real food that speaks.

And I’ll tell you straight: when Caldereta's cooking, you can bet there's something going on. A birthday. A christening. Your Tita’s making it because she's proud of her new job. Or maybe, it's just Sunday and she misses her own mother’s cooking from way back in Batangas. For me? It was always my Lola’s way of saying, “I forgive you,” after I snuck out to play basketball and ruined my uniform.

Now, we’re doing it with chicken. Not goat, not beef—chicken. Why? It’s easier, faster, more practical, and honestly, just as soul-stirring when done right.

What is Chicken Caldereta, Really?

In a country where every region has its own version of adobo, Caldereta earns its stripes for being unapologetically rich and hearty. It’s not shy. It’s a braise, a stew, a slow simmer—often red from tomato sauce, thickened by liver spread, and loaded with potatoes, carrots, and bell peppers. It’s the kind of dish that hangs on your tongue. And in your memory.

Traditionally, Caldereta is made with goat meat. That’s the OG version. But truth is, most homes today reach for what’s in the freezer—and that’s chicken. Especially now when time and money both run short.

What makes a Chicken Caldereta different from, say, Afritada or Menudo? It’s the liver spread. No other Pinoy tomato-based dish leans this hard into liver’s depth and umami. Caldereta doesn’t care if you’re squeamish about it. Use it, or don’t call it Caldereta.

My Go-To Chicken Caldereta Recipe: Why This One Works

This isn’t some restaurant-grade dish with fancy plating. This is pan de sal-dipping, extra-rice-worthy Caldereta. It’s what you bring to a potluck and take home with your pot scraped clean.

Here’s what makes this recipe hit:

• Bone-in Chicken. Flavor lives in the bones. Go boneless, and you miss half the party.
• Liver Spread. No liver spread? Just call it chicken afritada. No shortcuts here.
• Bell Peppers Last. Nobody likes limp, soggy peppers. Toss them in at the end so they keep their snap.
• Steady Simmer. Rushing Caldereta is like skipping foreplay—it just doesn’t work.

The result? Chicken so tender it barely holds onto the bone, sauce so rich you’ll be tempted to drink it with a spoon.

Ingredient Notes & Swaps (When You're Out or Broke)

Now, I know what you’re thinking—"what if I don’t have liver spread?" Look, I’m not here to judge. But I am here to help you make the best out of what you have.

Here’s how I play it when ingredients go MIA:

• No liver spread? Use canned liver pâté like Reno or swap with mashed chicken liver sautéed in oil. If you're still out, try a small splash of fish sauce and peanut butter. It won’t be classic, but it’ll round things out.
• Out of tomato sauce? Blend canned tomatoes or use a combo of banana ketchup and water. Been there. It works.
• No green chili? Skip it if you want mellow flavor. Add siling labuyo for kick. Your kitchen, your rules.
• Bell peppers expensive? Frozen mixed peppers work. Don’t skimp on color, though—it’s part of Caldereta’s charm.

Cooking Tips from Someone Who’s Burned a Batch or Two

If I had a peso for every time I overcooked the veggies or dried out the chicken, I’d have enough for a biga (drinking session) and pulutan for the barangay. So here’s what I’ve learned, the hard way:

• Browning the chicken matters. Not just for flavor, but texture. Don’t just dump everything in a pot and expect magic.
• Potatoes and carrots go halfway. Add them after the chicken’s tender. Too early and you’re serving mush.
• Simmer, don’t boil. Fast heat toughens meat. Low and slow makes it fall-off-the-bone.
• Taste at the end. Liver spread can be salty, so don’t season too early or too heavy.

Uplift It: Ways to Elevate Chicken Caldereta Without Going Gourmet

Maybe you're feeding someone special. Or you just want to treat yourself. Either way, here are ways to give this dish a nudge up without making it fussy:

• Add cheese. Melty cheddar, just a bit, right before serving. Creaminess meets umami.
• Mix in olives. Spanish-style touch, especially if you’re using beef or goat next time.
• Use bone broth instead of water. Deeper base flavor, more body.
• A splash of red wine. Just a splash. It echoes Caldereta’s Spanish roots.
• Serve it with crusty bread. I love rice like the next guy, but this sauce begs for a soak-and-swipe moment.

Serving Size & Leftover Game Plan

This recipe feeds five adults comfortably, especially if you serve it with rice and maybe a side of atsara. But if you’re eating solo or with a small crew?

Even better. Caldereta is one of those dishes that tastes richer the next day, once the spices and aromatics settle in. Reheat it gently. The potatoes will be softer, the sauce silkier.

If you have leftovers, here’s what I do:

• Turn it into Caldereta Pasta. Yep. Toss the sauce with pasta and top with grated cheese.
• Make a Caldereta Panini. Spread between pan de sal or ciabatta, toast, and melt cheese over it.
• Stir it into rice porridge. For a savory arroz caldo upgrade.

Why Chicken Caldereta is the Dish That Brings Everyone to the Table

There are dishes that feed, and there are dishes that gather. Chicken Caldereta does both. It makes the house smell like home. It gets your cousin talking again after a fight. It makes a child push aside their phone just to dip their spoon in your bowl.

I remember once, after a long day of work—tired, sweaty, mood like an old battery—my wife surprised me with Caldereta. Not even payday. Just love. That’s what this dish is: a little elbow grease, a lot of heart, and one pan that says more than words ever could.

You can’t eat this fast. You’ll want to, but you’ll stop. Because it demands a slow chew. And that’s the beauty of it.

FAQ: Caldereta Curious? I Got You.

Can I freeze Chicken Caldereta?
Absolutely. Just cool it fully and store in an airtight container. Keeps well for up to 3 months. I freeze mine in single-serving portions.

Is there a halal version of Chicken Caldereta?
Of course. Just be sure your liver spread and seasonings are certified halal. The rest is good to go.

Can I use chicken breast instead of bone-in parts?
You can, but don’t blame me if it dries out. Bone-in pieces like thigh and drumstick hold up better in a stew.

What do I serve with Caldereta aside from rice?
Hot pandesal, steamed sweet potatoes, garlic mashed potatoes, or even couscous. Don’t knock it till you try it.

Can I skip the liver spread?
Technically, yes—but then it’s not Caldereta. It's just chicken stew in tomato sauce. Still good, but not the same.

How spicy should it be?
Traditionally, it’s mildly spiced. But I’ve known uncles who toss in three siling labuyo like it’s candy. Up to you.

Parting Notes from the Stove

You don’t need a five-star kitchen to make something memorable. Just a decent pot, honest ingredients, and time. This Chicken Caldereta recipe has fed tired friends, grumpy teenagers, and my own stubborn soul more times than I can count.

And every time I make it, the same thing happens: silence at the first spoonful, then smiles. Always smiles.

So go on. Cook it like you mean it.

And don’t forget—Caldereta isn’t just food. It’s a story on a plate.