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.
- 2 tbsp soy sauce
- 3 tbsp cane vinegar
- 6 cloves garlic, minced
- 1 tsp freshly ground black pepper
- 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
- In a bowl combine all marinade ingredients, place in a heavy Ziplock bag then add the chicken. Let it marinate for an hour.
- On a pot, heat oil and sauté garlic until crispy golden brown. Remove from pot then set it aside.
- Place onions on the pot and sauté until soft.
- Add chicken and brown on all sides.
- Add chicken stock and bay leaves, bring to a boil.
- Add the tomato puree and carrots then simmer for 30 minutes in very low heat or until meat is tender, add water if needed.
- Add liver spread and potatoes then continue to simmer for 15 more minutes.
- Add tomato paste, bird’s eye chillies and capsicum then simmer for additional 15 minutes.
- Season with freshly ground pepper and salt. Top with the fried garlic and grated cheese then serve
That looks super duper delicious and comforting!
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 . . .
This will be close to many European dishes specifically Spanish as its basically a Filipino version of the Spanish dishes stewed in tomatoes
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 . . . !
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?
Yup it is heavily influenced by the Spanish cuisine
A very interesting dish! Especially the liver!
The lover pâté is such a surprising ingredient – this looks great, Raymund!
It gives that creamy livery texture to the gravy
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!
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!