Chicken Kaldereta: Filipino Tomato Chicken Stew with Olives
Dan
Filipino stew | Chicken kaldereta | Faster comfort
Chicken kaldereta brings the rich tomato-pepper flavor of kaldereta into a faster pot with tender chicken and olives.
Why make it: This version keeps the kaldereta personality but shortens the cooking time for a weeknight-friendly chicken stew.
Fresh From the Kitchen
What Is Chicken Kaldereta?
Chicken kaldereta is a poultry version of Filipino kaldereta, cooked with tomato sauce, potatoes, carrots, bell peppers, olives, and a rich savory finish.
Why You Will Love It
- Practical for U.S. kitchens: the recipe uses ingredients and substitutions a home cook can realistically shop for.
- Built for the table: the serving notes match how the dish usually lands in Filipino-American homes, from weeknights to merienda to parties.
- Flexible without erasing the dish: swaps are named clearly so the original idea stays visible.
- Easy to cook through: the shopping list, timings, and storage notes make the recipe straightforward to test and adjust.
Ingredient Notes
For the main ingredient
Choose fresh, good-quality ingredients and cut them evenly so Chicken Kaldereta cooks predictably.
For the sauce
Taste near the end; Filipino stews and braises should feel balanced with rice, not flat on their own.
Chicken Kaldereta Recipe
This version keeps the kaldereta personality but shortens the cooking time for a weeknight-friendly chicken stew.
Shopping List
- bone-in chicken
- tomato sauce
- potatoes
- carrots
- bell pepper
- olives
- liver spread optional
- garlic
- onion
- rice
Ingredients
Chicken
- 2 pounds bone-in chicken pieces
- Salt and pepper
- 2 tablespoons oil
Sauce
- 1 onion, diced
- 5 garlic cloves, minced
- 2 cups tomato sauce
- 1 cup chicken broth
- 1 tablespoon liver spread, optional
Finish
- 2 potatoes, cubed
- 2 carrots, sliced
- 1 bell pepper, sliced
- 1/4 cup olives
- Steamed rice
Instructions
- Prepare and season the main ingredients so they are ready before the pot gets hot.
- Cook the aromatics in oil until fragrant and lightly softened.
- Add the main protein or vegetables and cook long enough to build flavor.
- Pour in the sauce or broth ingredients and bring to a steady simmer.
- Cook until tender, adding vegetables in stages so each one keeps the right texture.
- Taste and adjust salt, acidity, sweetness, or heat before serving.
- Rest briefly, then serve hot with rice or the suggested sides.
Tips For The Best Chicken Kaldereta
- Build flavor early: Take time with aromatics before adding liquid.
- Add vegetables in stages: This keeps soft vegetables from dissolving.
- Taste with rice in mind: The sauce should be slightly bold because rice softens it.
- Rest before serving: A short rest helps the flavors settle.
How To Serve And Store
Serve hot with steamed rice and a simple vegetable side. Refrigerate leftovers in a covered container for up to 4 days and reheat gently.
Common Questions
Can I make Chicken Kaldereta ahead?
Yes. Most Filipino stews and braises taste even better after resting overnight.
Can I use a different cut?
Usually yes, as long as you adjust the cooking time for tenderness.
Can I make it less salty?
Use low-sodium soy sauce or fish sauce sparingly, then adjust at the end.
Can I freeze it?
Saucy meat dishes freeze well; vegetable-heavy dishes are best eaten fresh or refrigerated.
What detail makes Chicken Kaldereta taste like home for you? Share your family version or testing notes in the comments.
Recipe inspiration and technique reference: Filipino home-cooking source research from Panlasang Pinoy, Kawaling Pinoy, and Filipino-American cooking sources in the site roadmap.
