This is a creamier version of cheesy chicken caldereta. Creamier than only adding cheese to it because this chicken caldereta has an additional ingredient which is the all-purpose cream. I’m sure you are going to love this chicken dish specially if one of your favorite dish is caldereta.
The traditional caldereta dish is made from beef or goat but if you want to avoid red meats, then substituting it with chicken is a good alternative because it is lower in cholesterol and easier to digest. You can also use any parts of the chicken when cooking this dish.
Cheesy Chicken Caldereta: A Taste of Home and Comfort
There’s a dish that always takes me back to the Sunday lunches of my childhood—cheesy chicken caldereta. The aroma alone, with its mix of savory and creamy notes, instantly transports me to my Lola Cora’s small but bustling kitchen in Pampanga. She used to say, “Ang sikreto sa masarap na caldereta, pagmamahal at tamang timpla lang,” and boy, was she right.
While the traditional caldereta is made with beef or goat, this chicken version is a lighter, equally satisfying alternative. The addition of cheese and all-purpose cream takes it to a whole new level, making it not just comforting but downright indulgent. Perfect for those moments when you want a meal that feels like a warm hug.
Why Chicken Caldereta?
Chicken is a fantastic choice for this Filipino classic, especially if you’re looking for something quicker and easier to prepare than the original beef version. My cousin, Grace, swears by this substitution. When she visited from Manila, she told me how switching to chicken made her cooking more practical, especially for her busy schedule. Plus, chicken is leaner and cooks faster while still absorbing the rich flavors of the sauce beautifully.
The dish’s origins trace back to Spain, where caldereta, or caldera (meaning “cauldron”), referred to slow-cooked stews. In the Philippines, it has evolved into a beloved tomato-based dish, often made festive with a mix of colorful vegetables and a unique Filipino twist—cheese! Adding chicken to the mix gives it an accessible spin while retaining all the dish’s iconic flavors.
The Secret to a Creamier Cheesy Chicken Caldereta
If there’s one thing that sets cheesy chicken caldereta apart from other versions, it’s the creaminess. This recipe doesn’t just rely on cheese for that indulgent texture; the all-purpose cream adds an extra layer of richness. My Tita Linda shared this trick with me during a family reunion. “Try mo dagdagan ng cream, magiging mas malasa at smooth!” she advised. And she was right—this little addition elevates the dish from good to unforgettable.
The technique here is simple but effective. By stirring in the cream at the end of cooking, you ensure it doesn’t curdle or overheat. This step allows the cream to blend seamlessly with the tomato sauce and cheese, creating a velvety finish that clings to every bite of chicken and vegetable.
Preparing the Chicken the Right Way
Marinating the chicken in calamansi juice, salt, and pepper is not just about seasoning—it tenderizes the meat, making it juicy and flavorful. This was a tip I learned from my Tito Boy, who always says, “Lahat ng ulam, mas masarap pag may tamang marinate!” The citrusy tang of calamansi works its magic here, adding brightness that cuts through the richness of the sauce.
Frying the chicken before simmering it in the sauce is another essential step. It locks in the juices and gives the meat a golden crust that holds up beautifully as it absorbs the flavors of the tomato sauce.
Building Layers of Flavor for Cheesy Chicken Caldereta
The magic of cheesy chicken caldereta lies in its layers of flavor. After frying the chicken and vegetables, you’ll sauté garlic and onions until fragrant. This step is crucial for building the base of the dish. The liver spread, a traditional component, adds depth and an earthy richness that balances the sweetness of the tomato sauce. My Ate Sheila once told me, “Huwag mong kalimutan ang liver spread—it’s what makes caldereta, caldereta!”
Simmering the chicken in the sauce allows the flavors to meld together. The potatoes and carrots, fried to a golden perfection, soak up the tangy and savory notes of the tomato sauce, while the bell peppers and green peas add pops of color and freshness. Finally, the cheese and cream come in, transforming the sauce into a luscious, comforting masterpiece.
Food for Thought
Did you know that caldereta is often served during special occasions in the Philippines? It’s a dish that symbolizes warmth, generosity, and celebration. In many families, each generation adds its own twist to the recipe. In ours, it’s the addition of cream that has become our signature.
Another fun fact: caldereta was originally a way to tenderize tougher cuts of meat, like goat or beef, over slow heat. This method gave rise to its hearty, stew-like character. Today, while chicken speeds up the cooking process, the dish remains as hearty and satisfying as ever.
A Dish That Feels Like Home
Every time I cook cheesy chicken caldereta, I think of the people who shared their cooking secrets with me. From Lola Cora to Tita Linda, their love and wisdom are woven into each step of the process. The result is a dish that’s not just food—it’s a story, a memory, and a connection to family.
So the next time you’re craving something creamy, savory, and undeniably Filipino, give this cheesy chicken caldereta a try. It’s not just a recipe; it’s a little piece of home on a plate.
How to Cook Cheesy Chicken Caldereta
Ingredients
- 1 kilo chicken parts of your choice, chopped to serving pieces
- 1 pc large potato peeled and slice into wedges
- 1 pc carrot peeled and slice into wedges
- 2 pcs red and green bell peppers sliced into squares
- 3 cloves garlic minced
- 1 pc onion minced
- 200 ml tomato sauce
- 1 small can liver spread
- 1 to 2 cups water
- 1/3 cup green peas
- 1/4 cup grated or sliced cheese
- 1/2 tsp. pepper
- 1 tsp. salt
- fish sauce to taste optional
- 2 pcs calamansi extract the juice
- cooking oil for frying and sauteing
Instructions
How to Cook Cheesy Chicken Caldereta:
- Season chicken with salt, calamansi juice and pepper. Massage the chicken for a few minutes and marinate for 10 minutes.
- Heat cooking oil in a pan about 1 cup and fry the chicken until brown. Remove from the pan and drain excess oil and set aside.
- In the same pan, fry the carrots until brown. Drain and set aside. Then fry the potatoes until brown and set aside.
- In the same pan, reduce the amount of oil to 1 Tbsp. then saute garlic and onion until soft.
- Add in the liver spread, tomato sauce and water. Stir and bring to a boil. Simmer for 3 minutes while stirring to avoid burning the bottom.
- Add in the chicken and simmer for 15 minutes or until tender. Then add in carrots, cheese and potatoes and simmer until tender.
- Add in the green peas, bell peppers and all-purpose cream and stir cook for 1 to 2 minutes. Turn off heat and serve hot.
Video
Notes
Cooking Tips:
Marinate the Chicken for Maximum Flavor
Marinating the chicken in calamansi juice, salt, and pepper is a crucial step to enhance its flavor and tenderness. The acidity of the calamansi not only seasons the meat but also helps break down its fibers, ensuring a juicy bite every time. Let it rest for at least 10 minutes to allow the flavors to penetrate deeply into the chicken.Fry the Vegetables for Better Texture
Frying the carrots and potatoes before adding them to the sauce gives them a slight crust, preventing them from becoming too mushy during cooking. This step also enhances their natural sweetness and adds a delicious golden-brown color to the dish. It’s a small extra effort that makes a big difference in the overall texture and taste.Add Cream and Cheese at the End
To achieve the smoothest and creamiest sauce, stir in the all-purpose cream and grated cheese at the final stages of cooking. Adding them too early can cause the cream to curdle or the cheese to clump, so patience is key. This technique ensures the sauce stays velvety and coats every ingredient perfectly, making the dish irresistibly indulgent.
