Chicken Caldereta
Ingredients:
2 lbs chicken, cut into serving pieces
2 medium potatoes, peeled and cubed
2 medium carrots, peeled and wedged
1 medium onion, chopped
4 cloves garlic, minced
1 piece tomato, chopped
8 ounces tomato sauce
1 ½ cups water
1 piece Knorr Chicken Cube
3 pieces chili pepper, chopped (optional)
4 tablespoons liver spread
2 pieces bell pepper, sliced
3 tablespoons cheddar cheese, grated
4 tablespoons cooking oil
Salt and freshly ground black pepper, to taste
Instructions:
1. Heat oil in a pan over medium heat.
2. Fry the potato cubes until lightly browned. Remove and set aside on a paper towel-lined plate.
3. Fry the carrot wedges until lightly browned. Remove and set aside.
4. In the same pan, fry the chicken pieces for about 1½ minutes per side until lightly browned. Remove and set aside.
5. Using the remaining oil, sauté the chopped onion and minced garlic until fragrant.
6. Add the chopped tomato and continue to sauté until softened.
7. Return the chicken to the pan. Pour in the tomato sauce and water. Stir to combine.
8. Add the Knorr Chicken Cube and chopped chili peppers (if using). Stir well.
9. Cover the pan and let it simmer over low to medium heat for 15 minutes.
10. Turn the chicken pieces to ensure even cooking. Add the liver spread and stir to incorporate.
11. Cover and continue to cook for another 20 minutes
12. Add the sliced bell peppers and grated cheddar cheese. Stir and cook for 3 minutes.
13. Add the previously fried carrots and potatoes back into the pan. Continue to cook for 5 to 7 minutes until vegetables are tender.
14. Season with salt and freshly ground black pepper to taste.
Prep: 20 minutes | Cook: 50 minutes | Total: 1 hour 10 minutes
Servings: 4 | Calories: Approximately 714 per serving
