Kalderetang Manok

If you enjoy the rich and savory flavours of Kaldereta but are looking to cut back on your red meat consumption, then this chicken variation is an excellent choice that will not disappoint. Kalderetang Manok is a Filipino dish consisting of tender chicken cooked in a flavourful sauce made from a blend of tomato sauce, onions, garlic, and various spices.

Kalderetang Manok is a popular Filipino dish consisting of tender chicken cooked in a flavourful sauce made from a blend of tomato sauce, onions, garlic, and various spices. It is traditionally served over rice. While traditionally Kaldereta was prepared with goat or beef meat, modern variations now include pork, fish, tofu and even chicken.

A crucial element of Kalderetang Manok is the marination of chicken in a mixture of vinegar, soy sauce, and spices, which tenderizes the meat and infuses it with a delicious flavour. The chicken is then cooked with mashed liver, liver spread and/or cheese until it becomes tender and falls off the bone.

In addition to the chicken and sauce, Kalderetang Manok is commonly served with a variety of vegetables such as bell peppers, onions and potatoes, which provide added flavour and nutrition.

Recently, Kalderetang Manok is gaining popularity in the Philippines, particularly among those looking to reduce their intake of red meat. This dish is well-known for its rich and savory flavour, with a nice kick from chili, and it makes for a comforting and satisfying meal option

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Kalderetang Manok

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 1 hour 15 mins
  • Total Time: 1 hour 30 mins
  • Yield: 5 1x
  • Category: Main Course
  • Cuisine: Filipino


Kalderetang Manok is a Filipino dish consisting of tender chicken cooked in a flavourful sauce made from a blend of tomato sauce, onions, garlic, and various spices.


Units Scale



  • 1 kg chicken legs and thighs, cubed
  • 2 medium carrots, cubed
  • 2 pcs medium potatoes, cubed
  • 1 large green capsicum, sliced
  • 1 large can tomato puree
  • 3 tbsp tomato paste
  • 2 tbsp liver spread, liver pate or beef liver puree
  • 4 pcs red birds eye chillies, sliced
  • 2 cups chicken stock
  • 3 pcs bay leaves
  • 1 red onion, chopped
  • 6 cloves garlic, minced
  • grated processed cheese, to serve
  • black pepper
  • salt
  • oil


  1. In a bowl combine all marinade ingredients, place in a heavy Ziplock bag then add the chicken. Let it marinate for an hour.
  2. On a pot, heat oil and sauté garlic until crispy golden brown. Remove from pot then set it aside.
  3. Place onions on the pot and sauté until soft.
  4. Add chicken and brown on all sides.
  5. Add chicken stock and bay leaves, bring to a boil.
  6. Add the tomato puree and carrots then simmer for 30 minutes in very low heat or until meat is tender, add water if needed.
  7. Add liver spread and potatoes then continue to simmer for 15 more minutes.
  8. Add tomato paste, bird’s eye chillies and capsicum then simmer for additional 15 minutes.
  9. Season with freshly ground pepper and salt. Top with the fried garlic and grated cheese then serve


Kalderetang Manok


11 Responses

  1. That looks super duper delicious and comforting!

  2. Eha says:

    Altho’ European-born I have cooked Asian foods from one country to another all my life and with great delight. Somehow have largely missed out on the knowledge of Filipino cooking . . . well, you have been a great help during the past few months – thank you! As I must admit to ‘health’ being rather important in my food choices these days I cannot wait to try this recipe . . . and I can see enough there to freeze for the oncoming days . . .

    • Raymund says:

      This will be close to many European dishes specifically Spanish as its basically a Filipino version of the Spanish dishes stewed in tomatoes

      • Eha says:

        Have just reposed to a number of food blogger friends and other ‘friendly bodies’ ! Have to try find your email address and send you a copy . . . !

  3. Sounds delicious, Raymund! And quite interesting. Other than the soy sauce marinade, it seems a quite Western influenced recipe. I wonder if it derives from a Spanish dish?

  4. A very interesting dish! Especially the liver!

  5. The lover pâté is such a surprising ingredient – this looks great, Raymund!

  6. Michelle says:

    Such a hearty and comforting dish! The marination in vinegar, soy sauce and all the flavorings must give the chicken so much depth of flavour. Yum, I could enjoy a bowl of this with some hot steamed rice. Thanks for sharing!

  7. This looks like a fantastic comfort food, Raymund! That chicken sounds like it would be delicious thanks to the seasonings. Thanks for sharing – I wasn’t familiar with this type of dish, but I’m glad to learn about it now!

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