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. Ans compared to red meat like beef or pork, chicken meat is healthier and easier to digest which is suitable for the very young or the elderly.
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.
- 1 big chicken, cut into serving pieces
- ½ cup olive oil
- 4 cloves garlic
- 2 medium onions, chopped
- ½ cup tomato sauce
- ¼ cup liver spread
- 1 small can red pimento, sliced
- ½ cup olives
- Salt
- Pepper
- ¾ cup native vinegar
- 4 cloves garlic
- 1 teaspoon freshly ground pepper
- 1 teaspoon salt
- 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.
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I like chicken kaldereta more than any other meat, proteins less the fats.
WHAT CCPS OF CHICKEN CALDERETA
I prefer skinless chicken caldereta, low fats low costs
Hi Susan, yes you can use chicken fillet in cooking this dish.