Chicken Caldereta

Chicken Cooked with Tomato Sauce, Liver Spread and Sweet Pickle Relish

Chicken Caldereta is a variant of the famous Caldereta dish, usually done in Beef or Goat.

It is a chicken dish cooked with tomato sauce, liver spread and sweet pickle relish.

Green olives and bell peppers are standard ingredients, as well as potatoes.

You could do it spicy hot or mild, depending on the preference of those you are serving it to.


  • Chicken
  • Red and Green Bell Peppers
  • Potatoes
  • Tomato Sauce
  • Liver Spread
  • Pickle Relish
  • Chili Peppers or Siling Labuyo
  • Green Olives
  • Knorr Beef Cube


  • Garlic
  • Onion
  • Bay leaf
  • Sugar
  • Salt and Pepper


  • 2 pounds Chicken, cut in serving pieces

  • 1/4 cup vinegar
  • 2 cups water
  • 2 pieces bay leaf
  • 4 cloves garlic, minced

  • Garlic and Onion for sauteing
  • 1 cup red and green bell peppers, cut in strips
  • 4-5 Small chili peppers
  • 1 small can Tomato sauce
  • 1 small can Liver Spread
  • 1/2 cup Pickle Relish
  • 4-5 pieces Potatoes, cubed
  • 1 Knorr Chicken cube in 1 cup water
  • 1/2 cup Green Olives
  • 2 tablespoons Sugar
  • Salt and Pepper to taste

1 Just like making Adobo, boil the chicken pieces in vinegar, water, garlic, 2 tsp. salt and bay leaf. Cook until chicken is tender, about 20 minutes.

2 Saute garlic, onion, bell peppers and chili peppers, then add the chicken and cook for 2 minutes.

3 Excluding the olives, add the rest of the ingredients, together with 2 cups broth (from boiling the chicken), and cook until potatoes are tender.

4 Add some water if it thickens too much before the potatoes are cooked.

5 Serve the Chicken Caldereta with rice.


  • You could remove the chicken skin so the dish is not too greasy. I believe that skin that is not served crispy doesn't serve a purpose.

  • Though not traditional, you could do a pork caldereta by replacing the chicken with pork, or you could mix both chicken and pork.

  • I add Knorr chicken cube for extra chicken flavor, but that's just my personal preference.

  • I don't think the green olives add much to the taste, but your guests can tell right away that it's Kaldereta because of them, so it's up to you whether you like to use them or not.

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