Pour off the olive oil leaving only about two tablespoonfuls in the pan. Reheat the oil. Saute the garlic, shallots, tomatoes, bell peppers, chilies and oregano until softened. Pour in the tomato sauce. Stir. Taste. Season with salt and pepper, as needed. Bring to the boil.
Add the browned chicken to the sauce, in a single layer for best results. Lower the heat, cover the pan and simmer the chicken for 35 to 45 minutes.
Stir the liver pâté in a tablespoon of hot water. Pour into the pan. Swirl the pan repeatedly to blend. Taste the sauce. Adjust the seasonings, as needed.
Add the peas and browned sweet potatoes to the chicken. Cover the pan. Simmer for another ten minutes.
Taste the sauce one last time and adjust the seasonings, if needed.
You may serve the chicken caldereta immediately. But, like any stew, it will be even tastier if allowed to sit overnight in the fridge. Steam to reheat to avoid stirring.
Chicken Caldereta printed from https://casaveneracion.com/chicken-caldereta/ for personal use only. Not for republication nor distribution.