Chicken Caldereta

Chicken Caldereta

Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 3 to 6
Author CASA Veneracion



  • Pat the chicken thigh and legs dry with paper towels. Rub generously with salt and pepper. Set aside.
  • Peel the sweet potatoes and cut into two-inch cubes.
  • Heat the olive oil in a pan. Over medium heat, fry the sweet potatoes until lightly browned. They don't have to be cooked all the way through at this point. Scoop out and set aside.
  • Toss the chicken in flour; shake off the excess.
  • Reheat the olive oil. Over medium-high heat, fry the chicken until browned. Again, you're not cooking them through at this point but merely searing to give them better flavor and texture (see do we really need to brown meat before braising or stewing?).
  • 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.