CHICKEN CALDERETA

 Chicken caldereta is a wonderful Filipino dish that is filling and rustic at the same time. It uses various parts of the chicken to deliver a very specific umami flavour. Think of it as an Asian passata-based chicken stew. Admittedly, it's a little bit reminiscent of a chicken cacciatore (classic Italian recipe), but it's much more powerful. 

There are many versions of a chicken caldereta. Often, it is one of those dishes where every household puts their own spin on it. Plus, it's most likely at its best when served by a Filipino grandmother, as typically in Italian cuisine. You know what I mean.

INGREDIENTS

250ml (1 cup) pineapple juice

30ml (2 tbsp) soy sauce

4 chicken drumsticks

4 chicken thighs

100g (3 1/2oz) raw chicken livers

5ml (1 tsp) sunflower oil

30ml (2 tbsp) vegetable oil

1 onion

500g (1lb) potatoes, peeled and cut into bite-sized chunks

2 carrots, peeled and chopped

400g (1 carton) passata

1 red pepper, washed and chopped

250ml (1 cup) peas

125ml (1/2 cup) grated Cheddar cheese

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INSTRUCTIONS

Mix the pineapple juice and soy in a bowl then place the chicken pieces in the sauce. Marinate for at least 2 hours, or preferably overnight.

Fry the chicken livers in sunflower oil until completely cooked. Remove from the heat and let them cool down. Blend the livers in a food processor until it forms a smooth paste. Set aside.

Remove the chicken pieces from the marinade and pat dry. Reserve the marinade.

Heat the vegetable oil in a large casserole and brown the chicken on a high heat.

Add the onion and fry for 5 minutes.

Lower the heat to medium and add the potatoes, carrots, passata and marinade.

Give everything a stir and let the chicken stew reach a slow simmering point.

Cook for about 1 hour or until the chicken is cooked through and tender.

Add the red pepper and peas, and cook for another 10 minutes.

Stir in the liver paste and cheese until well incorporated into the sauce.

Serve immediately with rice. Enjoy!

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