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.