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My another version of CHICKEN CALDERETA Recipe

My another version of CHICKEN CALDERETA Recipe
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4.8 from 15 reviews

A flavorful and hearty Chicken Caldereta recipe featuring tender chicken cooked in a rich tomato-peanut sauce, accented with vegetables and spices, and finished with the tanginess of olives and chilies.

Ingredients

Marinade:

  • 1 & ¾ kilograms chicken
  • ½ cup soy sauce
  • 1 tsp pepper

Stew:

  • 180g tomato sauce
  • 2 bell peppers
  • 3 medium potatoes
  • 1 medium carrot
  • 9 cloves garlic
  • 1 large onion
  • 3 laurel leaves
  • cooking oil
  • grated cheese
  • green olives
  • 3 red chilies
  • 3 tbsp pickle relish
  • 2 cups hot water
  • 1 tbsp atsuete powder
  • ½ cup unsweetened peanut butter

Instructions

  1. Marinate the chicken: In a bowl, combine chicken, soy sauce, and pepper. Marinate for 30 minutes. Set aside the marinade sauce.
  2. Sauté vegetables: In a pan, fry bell peppers for 1 minute, then remove. Fry carrot and potatoes until half cooked. Remove from pan.
  3. Prepare the stew: In the same pan, sauté garlic until lightly brown. Add onion, then chicken. Cook until browned.
  4. Add sauce: Pour in the marinade sauce, tomato sauce, and laurel leaves. Cook until the sauce is absorbed.
  5. Cook the stew: Add water, peanut butter, and atsuete powder. Simmer for 2 minutes. Incorporate carrot, potato, pickle relish, and red chilies. Cook for 10 minutes.
  6. Finish the dish: Add grated cheese to taste. Simmer until the sauce thickens. Stir in olives and bell peppers. Simmer for an additional 2 minutes.

Notes

  • You can adjust the amount of grated cheese to suit your preference.
  • Adjust the amount of red chilies based on your desired level of spiciness.
  • For a creamier texture, you can add more peanut butter.

Nutrition

Find it online: https://cookedbysarah.com/flavorful-chicken-caldereta-with-peanut-butter-twist/