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Quick Chicken Caldereta
70% authentic · Filipino-inspired
A simplified version of the classic, this quick chicken caldereta uses pre-cut chicken and fewer ingredients for a faster weeknight meal without sacrificing too much flavor.
Ingredients
- Boneless, skinless chicken breast or thighs, cubed500 g
- Tomato paste1/4 cup
- Canned diced tomatoes1 can (400g)
- Potatoes, peeled and cubed1 large
- Carrots, peeled and diced1 medium
- Bell pepper (any color), diced1/2
- Onion, chopped1/2 medium
- Garlic, minced2 cloves
- Chicken broth1 cup
- Fish sauce1 tbsp
- Saltto taste
- Black pepperto taste
- Cooking oil1 tbsp
- Fresh cilantro, chopped (for garnish)1 tbsp
Steps
- 1
Heat cooking oil in a pot and sauté onion and garlic until fragrant.
- 2
Add cubed chicken and cook until lightly browned.
- 3
Stir in tomato paste and cook for 1 minute. Add canned diced tomatoes and chicken broth.
- 4
Add potatoes and carrots. Season with fish sauce, salt, and pepper. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes, or until vegetables are tender.
- 5
Add diced bell pepper and cook for another 5 minutes.
- 6
Adjust seasoning if needed. Serve hot, garnished with fresh cilantro.
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