My Special Chicken Caldereta Recipe

 

My Special Chicken Caldereta Recipe

Ingredients:

• 1 ¾ kilograms (about 4 lbs) chicken
• ½ cup soy sauce
• 1 teaspoon black pepper
• 180g (about ¾ cup) tomato sauce
• 2 bell peppers, sliced
• 3 medium potatoes, diced
• 1 medium carrot, sliced
• 9 cloves garlic, minced
• 1 large onion, chopped
• 3 bay leaves
• Cooking oil
• Grated cheese (adjust to taste)
• Green olives
• 3 red chilies, chopped
• 3 tablespoons pickle relish
• 2 cups hot water
• 1 tablespoon annatto (atsuete) powder
• ½ cup unsweetened peanut butter

Instructions:

1. Marinate the Chicken – In a bowl, combine the chicken with soy sauce and black pepper. Let it marinate for 30 minutes, then separate the marinade and set it aside.

2. Fry the Vegetables – Heat some oil in a pan and lightly fry the bell peppers for about a minute. Remove and set aside. In the same pan, fry the carrots and potatoes until they are halfway cooked, then remove and set aside.

3. Sauté the Aromatics – In the same pan, sauté the garlic until golden brown. Add the onions and cook until translucent.

4. Brown the Chicken – Add the marinated chicken to the pan and cook for about 10 minutes until browned. Pour in the reserved marinade, bay leaves, and tomato sauce. Stir and let it cook until the sauce is absorbed.

5. Simmer the Dish – Add the hot water, stir, and cover. Let it cook over medium-low heat for about 15 minutes.

6. Thicken the Sauce – Stir in the peanut butter and annatto powder until fully dissolved. Cover and simmer for another 2 minutes.

7. Add the Vegetables – Add the carrots, potatoes, pickle relish, and red chilies. Cook for about 10 minutes, allowing the flavors to blend.

8. Final Touches – Sprinkle in the grated cheese and stir until the sauce thickens. Lastly, add the green olives and fried bell peppers. Let it simmer for another 2 minutes, then remove from heat.

Serve hot and enjoy this creamy, spicy, and savory Chicken Caldereta with steamed rice!