This chicken caldereta is a cheesier version of the usual chicken caldereta. Not only does is taste cheesier but the addition of pickles makes this dish tastier with a little sweet sour taste that you will truly love. The vegetables like potatoes and carrots are optional if you are not fond of eating them. Besides, meat and potatoes are not really a good combination for health reasons because those two are hard to digest.
Anyway chicken meat is easier to digest so I think it will not harm you if you combine them in your calderata dish. By the way, I discovered using the back part of the chicken is tastier when cooking this dish but it has lots of bones compared to legs and thigh.
Comforting Take on a Filipino Classic: Cheesy Chicken Caldereta with Pickles
There are dishes that seem to bring back memories-the memories of family gatherings, birthdays, or even just casual Sunday lunch when everyone’s at home. For me, one of these dishes is calderera. My uncle Jaime, for one, exposed me to his chicken caldereta with a twist-a cheesier version, even more special with the presence of pickles. It is not your ordinary caldereta taste that I had before, and this version has since then become another staple in our family kitchen.
What characterizes this variant, aside from the creaminess of the cheese, is the use of pickles. My cousin Clara, after visiting Ilocos, told me that she saw how people were using pickles in a different dishes there, and it was enough for me to become interested and to try it. Result: a touch of tangy sweetness that completes with savory flavors. It reminds me of my childhood every time I prepare this, with a modern twist every time.
Secret Ingredients: Cheese and Pickles
I know what you’re thinking: do I really need to put pickles inside a caldereta? Trust me on this: once you try it, you will be asking yourself why you never did it before. Lovely sweet and sour tang the pickles bring, which cuts through the richness of the cheese and the savoriness of the chicken. My sister Liza, who’s always experimenting with different flavors, suggested this tweak in the recipe to make our favorite caldereta even better. The combination was true, and when I tried it, I couldn’t hold my ground.
But what completes the dish is the cheese itself. That made this dish take it to a new level of excitement. The bold flavors of Caldereta are indeed its major attraction, but adding more cheese gives it creaminess in texture, depth that would be hard to resist. It might have some points in its idea of being a new twist of an old thing for others, but for me, it was really just about making the dish extremely comforting. My mother, raised with the more traditional beef caldereta, was skeptical at first, but one bite and she was convinced. All of it is made richer with cheese, creating a sauce that’s great for spooning over rice.
Choosing the Right Chicken: A Personal Tip
Here’s something I’ve learned through trial and error. When making this caldereta, I like to use the back part of the chicken. A bit unorthodox in that people tend to prefer thighs or legs, but trust me on this one. While the back has more bones, it has a deeper flavor, so your sauce will be more full-bodied. My uncle Jaime was the man whom I referenced earlier; he swore by this cut, and after trying it, I couldn’t go back to using the usual pieces. Of course, if you like the meatier thighs or legs, those work great too, but if you’re looking for a richer flavor, try the back.
Preparing the Vegetables: Potatoes and Carrots-Optional but Yummy
When adding vegetables to this meal, I like to keep things simple with potatoes and carrots. Of course, not everyone likes these two either. For instance, my aunt Betty skips potatoes because they are rather heavy. That is true because potatoes with meat can at times feel too heavy sometimes. Even the theory suggests that the combination is a bit imbalanced to digest when taken together. Yet if you are like me and cannot resist tender chicken with potatoes do so. Only fry the potatoes first so that they do not go mushy inside the sauce.
Tips for Cooking, Straight from the Heart
Always felt that cooking is not as much about the recipe itself, but rather pouring of heart and soul into the dish, with all your effort and making it your very own. One tip I learned from my brother Marco who loves to cook for his family is that it’s best to sauté the garlic and onions until they’re really fragrant before putting in the chicken. It’s such a tiny detail, but trust me: it would make all the difference in the world. The smell alone sends me reminiscing about family dinners at home, where the smell of cooking garlic and onions would make my mouth water long before the dish hit the table.
Another little secret? It’s not bad if you add a patis (fish sauce). A very distinct flavor of depth and richness that salt alone wouldn’t do. Just a splash would make the dish go wow. for that signature Filipino taste.
A Little History of Caldereta
Caldertza comes originally from Spanish, introduced to the Philippines during the colonial period. Traditionally a dish from beef or goat, it’s more or less a luxurious stew served for special occasions. However, just like most Filipino viands, variations exist; and not surprisingly, the flexibility of chicken was slowly integrated into this traditional dish as an option for a lighter dinner most days. My family’s version, using cheese and pickles, is just how it’s done.
It’s one of those dishes that simply defines comfort and coziness. Wherever everyone gathers-in the family or an occasional cozy dinner for one-it always seems to bring people to the table. And really, that’s what cooking is all about: bringing people together, bite by delicious bite.
Bringing It All Together
The pickled chicken has become a staple in the family home not just because it is cheesy and tangy but because of memories placed into it. It’s something learned from family members to make out of love and ingenuity. It’s like every time I cook this, it feels connected to my roots through the family members who taught me how to cook and the new traditions we’re building as one.
If you enjoy the older stuff and like something innovative, then give this recipe a go. It’s an immensely delicious dish of falling-off-the-bone chicken, creamy cheese, and tangy pickles that will make sure to both please your palate and those of your guests, and isn’t complete without serving it over rice, which you can mop up every last drop of all that wonderful sauce!
How to Cook Cheesy Chicken Caldereta with Pickles
Ingredients
- 1 kilo chicken your choice of parts, chop into serving pieces
- 3/4 cup tomato sauce
- 1 small can liver spread
- 1 pc onion chopped
- 3 cloves garlic crushed
- 1/2 cup sliced pickles or pickle relish
- 1/2 cup grated cheese or cheese whiz
- 2 small potatoes peeled and quartered (optional)
- 1 small carrot sliced (optional)
- 2 Tbsp. cooking oil
- 2 pcs red chili pepper optional
- 2 cups water
- 1 Tbsp. patis or fish sauce
- 1 tsp. granulated seasoning optional
Instructions
How to cook Cheesy Chicken Caldereta with Pickles:
- In a small pan, fry the potatoes until slightly brown and half cooked. Set aside.
- In the same pan, leave just 2 Tbsp. of oil in the pan and saute garlic and onion until fragrant.
- Add in the chicken pieces and saute until the skin in slightly brown then add the patis and pickles.
- Stir cook for about 1 minute and then add the tomato sauce and water.
- Simmer until the chicken is cooked and tender. Add in the liver spread, chilies and carrots. Simmer for another 2 minutes.
- Then add the potatoes and cheese and simmer for another 2 minutes. Serve hot with steamed rice.
Notes
Cooking Tips:
Sauté Garlic and Onions Until Fragrant.
How to cook your caldereta: sautéing of garlic and onions. Let it be fragrant and light golden in color when you add the chicken. It is during this step that your caldereta will actually be able to render a deeper flavor while also making the sauce more aromatic and scented.Roasting Potatoes for Better Texture
Add the potatoes and fry them until they are lightly browned and half-cooked before adding them to the stew. This would mean not allowing it to turn into mush in the continued cooking with the sauce. It also contributes to that crunchy texture of the potatoes which will be a great contrast with the rich sauce.Do Not Skip the Addition of Liver Spread.
Even with the liver spread being optional, it's what will give the finished product that wonderful richness. It's just for the depth of flavor, almost like this even cuts the cheese and evens out the taste at the end. Make sure you stir these well into the sauce for the best effect.
Thanks for your comment Glenda!
Very Good!!!