What’s your favorite version of this popular tomato-based stew? Calderetang Manok is a favorite option at my home, and my children enjoy seeing it at supper. My personal favorite is beef-based, which you can learn to make here. But I also see the benefits of this white meat variety. The texture of the chicken pairs perfectly with the potatoes and carrots. Plus, this meat has a neutral flavor that complements our thick stew well.
What is the Calderetang Manok Recipe?
But this is my own variation of the recipe! For this, we use as many ingredients as necessary to create our stew wonderfully thick and tasty. If this is your first time trying caldereta, here is some background information. This orange stew is made slightly savory using a combination of herbs and ingredients such as liver spread, soy sauce, garlic, and, of course, tomato sauce. It’s a popular dish among Filipino families due to its warmth and hearty nature!
Calderetang Manok Recipe with Gata?
Filipinos love creamy stews, as seen by the abundance of ginataan recipes. It’s only natural for us to attempt making our caldereta a little milkier by adding coconut milk flavor and texture. Try Panlasang Pinoy’s recipe for Pork Kaldereta Sa Gata to experience it for yourself! If you prefer chicken in your stew, you can also replace it for the red meat.
But, returning to the classics, let’s go over the ingredients for Calderetang manok.
Calderetang Manok Ingredients
First, cut 3 pounds of chicken into serving pieces.After, dice one potato and two carrots.Mince 1 onion, 4 garlic cloves, and grate 1 ounce of cheese.Next, add 8 ounces tomato sauce, 3 ounces liver spread, 4 teaspoons soy sauce, and 1 ½ cups water.
We need 1 lime, 1 ½ teaspoons garlic powder, and 1/2 cup cooking oil in the kitchen. Finally, keep fish sauce and ground black pepper on available. You can add as much of this as you like.
Get a container and set the chicken inside. Combine the soy sauce, garlic powder, and ground black pepper. Squeeze in the juice of one lime before leaving everything to marinade for at least an hour. If you don’t have a lime, you can use two slices of calamansi instead.
Frying the potatoes and carrots
Grab your potatoes and cook them in some oil for 3 to 5 minutes over medium heat. When the exterior turns light brown, you’ll know it’s ready to use. Then cook your carrots for 2 to 3 minutes. To absorb any extra oil, place the fried potatoes and carrots in a basin with paper towels.
Sautéing the onion, garlic, and chicken
Place approximately 3 tablespoons of cooking oil in a cooking saucepan. Then, toss in the onion and garlic. We’ll sauté these two and let the onions soften before adding the marinated chicken.
Sauté the chicken until it is medium brown. Take note that we don’t add the tomato sauce and water until after this step to get that wonderful, slightly browned exterior!
Letting the stew boil
It’s time to put the tomato sauce and water in the saucepan, too! Simply cover the pot and continue cooking until the liquid reaches boiling temperature. Now you may reduce the heat to a simmer. Continue cooking for 40 more minutes.
Integrating some seasonings and vegetables
Add the liver spread and whisk it into the mixture. Great! We may now add our lovely vegetables, such as bell peppers, potatoes, and carrots, which we fried earlier. Pour in your fish sauce and season with ground black pepper. Then, for added flavor, add some shredded cheese
How to Serve Calderetang Manok
Are you ready to eat spoonfuls of scrumptious caldereta? We’re almost there. Simply move your Calderetang Manok to your preferred serving plate, or eat it directly from the pot. It truly is up to you! However, I am confident that this would be delicious with warm rice.
How to Store Calderetang Manok
Simply place your caldereta in an airtight container for leftovers. And before we cover and refrigerate it, make sure it is at room temperature. Then store it in the refrigerator for three days.