How to Cook Creamy Chicken Caldereta
This is a creamier version of chicken caldereta. Creamier than only adding cheese to it because this chicken caldereta has an additional ingredient which is the all-purpose cream.
Servings: 6 servings
Calories: 226kcal
Ingredients
- 1 kilo chicken parts of your choice, chopped to serving pieces
- 1 pc large potato peeled and slice into wedges
- 1 pc carrot peeled and slice into wedges
- 2 pcs red and green bell peppers sliced into squares
- 3 cloves garlic minced
- 1 pc onion minced
- 200 ml tomato sauce
- 1 small can liver spread
- 1 to 2 cups water
- 1/3 cup green peas
- 1/4 cup grated or sliced cheese
- 1/2 tsp. pepper
- 1 tsp. salt
- fish sauce to taste optional
- 2 pcs calamansi extract the juice
- cooking oil for frying and sauteing
Instructions
How to Cook Creamy Chicken Caldereta:
- Season chicken with salt, calamansi juice and pepper. Massage the chicken for a few minutes and marinate for 10 minutes.
- Heat cooking oil in a pan about 1 cup and fry the chicken until brown. Remove from the pan and drain excess oil and set aside.
- In the same pan, fry the carrots until brown. Drain and set aside. Then fry the potatoes until brown and set aside.
- In the same pan, reduce the amount of oil to 1 Tbsp. then saute garlic and onion until soft.
- Add in the liver spread, tomato sauce and water. Stir and bring to a boil. Simmer for 3 minutes while stirring to avoid burning the bottom.
- Add in the chicken and simmer for 15 minutes or until tender. Then add in carrots, cheese and potatoes and simmer until tender.
- Add in the green peas, bell peppers and all-purpose cream and stir cook for 1 to 2 minutes. Turn off heat and serve hot.