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Chicken Caldereta

  • Author: Michelle Minnaar
  • Prep Time: 30 minutes
  • Cook Time: 90 minutes
  • Total Time: 2 hours
  • Yield: 4 1x


It’s about time you discovered the Filipino cuisine with this authentic chicken caldereta recipe. Taste the traditional flavours of Kapampangan cuisine.


  • 250ml (1 cup) pineapple juice
  • 30ml (2 tbsp) soy sauce
  • 4 chicken drumsticks
  • 4 chicken thighs
  • 100g (3½oz) raw chicken livers
  • 5ml (1 tsp) sunflower oil
  • 30ml (2 tbsp) vegetable oil
  • 1 onion
  • 500g (1lb) potatoes, peeled and cut into bite-sized chunks
  • 2 carrots, peeled and chopped
  • 400g (1 carton) passata
  • 1 red pepper, washed and chopped
  • 250ml (1 cup) peas
  • 125ml (½ cup) grated Cheddar cheese


  1. Mix the pineapple juice and soy in a bowl then place the chicken pieces in the sauce. Marinate for at least 2 hours, or preferably overnight.
  2. Fry the chicken livers in sunflower oil until completely cooked. Remove from the heat and let them cool down. Blend the livers in a food processor until it forms a smooth paste. Set aside.
  3. Remove the chicken pieces from the marinade and pat dry. Reserve the marinade.
  4. Heat the vegetable oil in a large casserole and brown the chicken on a high heat.
  5. Add the onion and fry for 5 minutes.
  6. Lower the heat to medium and add the potatoes, carrots, passata and marinade.
  7. Give everything a stir and let the chicken stew reach a slow simmering point.
  8. Cook for about 1 hour or until the chicken is cooked through and tender.
  9. Add the red pepper and peas, and cook for another 10 minutes.
  10. Stir in the liver paste and cheese until well incorporated into the sauce.
  11. Serve immediately with rice. Enjoy!
  • Category: Main Course
  • Cuisine: Filipino