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Chicken Kaldereta (Caldereta De Pollo)

The kaldereta or caldereta recipe usually goes for beef or goat meat and sometimes wild duck. Rarely will you see chicken cooked as calderata maybe because of the popularity of goat or beef caldereta. Anyway you can try this recipe to make something different on your table.


1 big chicken, cut into serving pieces
1/2 cup olive oil
4 cloves garlic
2 medium onions, chopped
1/2 cup tomato sauce
1/4 cup liver spread
1 small can red pimento, sliced
1/2 cup olives

For marinade:
3/4 cup native vinegar
4 cloves garlic
1 teaspoon freshly ground pepper
1 teaspoon salt

How to cook chicken kaldereta:

  • Combine chicken and marinade and stand 2 hours or overnight.
  • Drain chicken pieces and fry in olive oil. Set aside. In the remaining oil sauté the garlic and onions.
  • Add tomato sauce and liver spread. Simmer for about 15 minutes, return chicken and cook till tender.
  • Add red pimientos and olives. Season with salt and pepper. Makes 6 portions.

Chicken Caldereta

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Posted by Manny

Manny Montala is a webmaster and admin of this blog and one of his interest is on the area of Filipino dishes and recipes. Please visit this blog often and bookmark. Please read my about page for details. Thanks for visiting.

3 Responses to “Chicken Kaldereta (Caldereta De Pollo)”

  1. Online Recipe Collections says:

    I like chicken kaldereta more than any other meat, proteins less the fats.

  2. CLARISSE says:


  3. susan v. apolinario says:

    I prefer skinless chicken caldereta, low fats low costs

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