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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.
Prep Time10 mins
Cook Time35 mins
Course: Chicken Recipe
Cuisine: Filipino
Keyword: creamy chicken caldereta
Servings: 6 servings
Calories: 226kcal
Author: Manny


  • 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


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.