Special Chicken Kaldereta

Special Chicken Kaldereta is my second post of the chicken version of kaldereta. Similar to my special pork kaldereta I also have added a couple or so ingredients like some, a small can of pineapple slices cut to pieces, added the syrup to the stewing broth. Added some slices of sweet pickled dill or cucumber in addition to the sweet pickled relish. Some pitted green olives and some peanut butter was also used.

This Special Chicken Kaldereta was also made from scratch, instead of using liver spread I used chicken liver. Similar to my special pork kaldereta the chicken liver was first boiled until it become firm, then mashed smooth, pestle and mortar may be used if required to attain a smooth liver paste. The liver paste was then sautéed with the garlic and onion.

Aside from the above, cooking is basically the same to my previous kaldereta post below

Special Pork Kaldereta
Lamb Kaldereta, Batangas Kaldereta Style
Black Angus Beef Kaldereta
Kalderetang Buntot ng Baka, Oxtail Kaldereta
Kalderetang Turkey Wings
Kalderetang Bangus
Kalderetang Kambing, Traditional Kaldereta
Kalderetang Batangas
Pork Caldereta, Kalderetang Baboy
Special Beef Caldereta
Kalderetang Manok, Chicken Caldereta
Kalderetang Baka
Kalderetang Kambing
Beef Meatballs Kaldereta
Kalderetang Bangus

Here is the recipe of my Special Chicken Kaldereta.


Ingredients:

1 kilo chicken, cut into serving pieces, bone in
100-150 grams chicken liver, pre-boiled, mashed into smooth paste
2-3 medium side potato, peeled quartered
1 large size carrot, peeled, cut into wedges
2 medium size red/green bell pepper, cut into strips or wedges
1/2 head garlic, chopped
3 large size onion, chopped
1 cup tomato sauce
2 tbsp. peanut butter
1 small can sliced pineapple, cut into small pieces, reserve syrup
1 cup sliced sweet pickled dill/cucumber
1/3 cup pickled relish
1/2 cup pitted green olives
1/2 block cheddar cheese, grated
1-2 tsp. chili flakes
2-3 tsp. paprika
1 tbsp. dried parsley flakes
4-6 pcs. bay leaf
1/2 tbsp. crushed peppercorns
1/4 cup fish sauce
1/4 cup cornstarch
salt and pepper
cooking oil

Cooking procedure:

Place the chicken in a big bowl, add a few dashes of salt and pepper, let stand for at least 5 to 10 minutes. Using a wok or frying pan stir fry meat in batches until all side are seared, keep aside. In a big sauce pan, sauté garlic and onion until fragrant. Add in the liver paste and continue to stir cook for 2 to 3 minutes. Add in the seared chicken and stir cook for another 3 to 5 minutes. Add in the fish sauce, tomato sauce, paprika, crushed pepper corns, chili flakes and parsley flakes, continue to stir cook for 2 to 3 minutes. Add 1 to 2 cups of water, reserved pineapple syrup and bay leaf, bring to a boil and simmer at low to medium heat for 15 to 25 minutes or until the meat are tender, add more water as necessary. Add in the potato, carrot, pickled relish and peanut butter, continue to simmer for 10 to 15 minutes. Add in the grated cheddar cheese, and correct saltines if required. Thicken sauce with cornstarch diluted in 1/4 cup of water. Now add in the pineapple, green olive, pickled dill, bell pepper and cook for another 2 to 3 minutes and serve hot with a lot of rice.