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Chicken Kaldereta
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Ingredients: 1 k. chicken, cut into serving pieces | |
6-8 pcs. | regular hotdog, cut diagonally into three |
2 medium | size bell pepper, cut into wedges |
1 medium | size carrot, cut into wedges |
1 medium | size onion, chopped |
1/2 head | garlic, chopped |
2 tbsp. | pickled relish |
1 small can | liver spread |
1 tsp. | paprika powder |
2-3 pcs. | siling labuyo, chopped |
1 tbsp. | peppercorns |
1/4 cup | vinegar |
1 cup | tomato sauce |
1 pkt. kaldereta mix | |
2-3 pcs. | bay leaf |
salt | |
pepper | |
cooking oil |
Cooking procedure:
Marinate chicken with vinegar, a dash of salt and pepper for 5 to 10 minutes. Drain marinate. In a sauce pan stir fry chicken in batches until color changes to light brown, remove from pan and keep aside. In same pan, sauté garlic and onion, return chicken and sauté for another 2 to 3 minutes. Add tomato sauce and liver spread, stir cook for 3-5 minutes. Add 3 to 4 cups of water, crushed pepper corns and bay leaf simmer for 15 to 20 minutes or until chicken are tender. Add carrots, hotdog, siling labuyo, paprika and kaldereta mix diluted in 1/2 cup of water, simmer for another 10 minutes and until sauce thickens. Add bell pepper, season with salt if required and cook for another minute, serve hot with steamed rice.
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