Yum? Chicken caldereta is here. Try it!
1 (3 to 4 pounds) whole chicken, cut into serving parts
1/2 cup pineapple juice
1/4 cup soy sauce
salt and pepper to taste
1/4 cup canola/cooking oil
2 medium potatoes, peeled and quartered
1 large carrot, peeled and cut diagonally into 1/2-inch thick
1 small green bell pepper, cored, seeded and cut into 2-inch cubes
1 small red bell pepper, cored, seeded and cut into 2-inch cubes
1 onion, peeled and chopped
3 cloves garlic, peeled and minced
3 chili peppers, stemmed and chopped
2 cups tomato sauce
1 1/2 cups water
1/4 cup green olives (optional)
1/2 cup liver spread
1/2 cup cheese
In a large bowl, combine chicken, pineapple juice, soy sauce, and salt and pepper to taste. Marinate chicken for about 30 minutes. Drain very well, reserving liquid.
In a wide pan over medium heat, heat oil.
Add potatoes and cook until lightly browned. Remove from pan and drain on paper towels.
Add carrots and cook until lightly browned. Remove from pan and drain on paper towels.
Add bell peppers and cook, stirring regularly, for about 30 seconds. Remove from pan and drain on paper towels.
In the pan, add chicken and cook until lightly browned. Remove from pan and drain on paper towels. Discard excess oil from pan, leaving about 2 tablespoons.
Add onions and garlic and cook until softened.
Add tomato sauce, water and reserved marinade. Bring to a boil.
Add chili peppers and cook for about 30 seconds.
Add chicken and olives.
Lower heat, cover and continue to cook for about 15 to 20 minutes or until chicken is tender and cooked through.
Add potatoes and carrots and cook until tender.
Add liver spread and stir until well well-distributed.
Add cheese and stir until melted. Season with salt and pepper.
Add bell peppers. Continue to cook for about 2 to 3 minutes or until sauce is thickened.
Serve Hot! 😉