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Spicy Chicken Caldereta with Coconut Milk
60% authentic · Filipino Fusion
A creative twist on the traditional Caldereta, this version incorporates spicy chili peppers and creamy coconut milk for a richer, more complex flavor profile with a subtle heat.
Ingredients
- Chicken thighs, boneless, cut into chunks700 g
- Coconut milk1 cup
- Tomato sauce1/2 cup
- Sweet potatoes, peeled and cubed1 large
- Bell peppers (red and yellow), cubed1 each
- Thai chili peppers, sliced (adjust to spice preference)1-2
- Onion, chopped1 medium
- Garlic, minced3 cloves
- Fish sauce1 tbsp
- Sugar1 tsp
- Saltto taste
- Black pepperto taste
- Water1/2 cup
- Cooking oil1 tbsp
- Fresh basil leaves (for garnish)a few
Steps
- 1
Heat cooking oil in a pot and sauté onion and garlic until softened.
- 2
Add chicken chunks and cook until browned on all sides.
- 3
Pour in tomato sauce, coconut milk, and water. Add fish sauce, sugar, salt, and pepper. Stir well.
- 4
Add sweet potatoes and sliced chili peppers. Bring to a simmer, then cover and cook for 25-30 minutes, or until chicken is cooked through and sweet potatoes are tender.
- 5
Add bell peppers and cook for another 5 minutes until slightly tender-crisp.
- 6
Taste and adjust seasoning. Serve hot, garnished with fresh basil leaves.
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