Kalderetang Chicken Recipe: Filipino Stew With Rich Tomato Gravy

This Filipino chicken stew brings comfort in every spoonful with its rich tomato gravy and tender meat. The dish balances bold flavors with a simple cooking process that yields professional results.

I developed this method to ensure the chicken stays juicy while the sauce develops deep, savory layers. The addition of liver spread and vegetables creates a hearty, well-rounded meal that satisfies completely.

The final dish features fall-off-the-bone chicken pieces coated in a velvety sauce, with potatoes and carrots soaking up every bit of flavor. Each bite delivers the warmth and tradition of Filipino home cooking.

Perfect for family dinners or special occasions, this stew tastes even better the next day as the flavors meld together.

Ingredients for Kalderetang Chicken

Rich tomato gravy and hearty vegetables make this Filipino stew a comforting classic.

The chicken is the foundation here. Thighs stay juicy through the long simmer, while skin-on adds richness to the sauce. Look for bone-in thighs at your butcher or grocery store—they hold up better than breasts. The liver spread (a Filipino staple) adds depth, but fresh chicken liver works too if you prefer. Filipino grocery stores often carry the spread if you want authenticity.

No liver spread? Pâté or extra tomato paste adds similar richness. For a lighter version, skip the liver entirely—the dish will still be flavorful. Coconut aminos can replace soy sauce for a gluten-free option. The vinegar balances the sweetness of the tomatoes; apple cider vinegar works if you don’t have white. Frozen peas or green beans add color if you want extra veggies.

This stew tastes even better the next day. Store in an airtight container in the fridge for up to 4 days or freeze for 3 months. Reheat gently on the stove to keep the chicken tender (the microwave can dry it out).

Step-by-Step Instructions for Kalderetang Chicken

Follow this tested method for building layers of flavor in a classic Filipino comfort dish.

Step 1: Brown the Chicken and Liver

Heat the 2 tbsp Olive Oil in a large pot over medium-high heat. Add the 2 lb Chicken Thighs and cook for 5-7 minutes until the skin turns golden brown on both sides. Remove and set aside.

In the same pot, add the 0.5 lb Chicken Liver and cook for 3-4 minutes until browned. This step develops deep, meaty flavors that define the stew. Don’t overcook the liver—it should remain slightly pink inside.

Step 2: Sauté Aromatics and Build the Base

Add the 1 whole Onion, 6 cloves Garlic Cloves, and 1 whole Bell Pepper to the pot. Sauté for 3-4 minutes until the onion becomes translucent and the mixture becomes fragrant.

Stir in the 2 tbsp Tomato Paste and cook for 2 minutes to caramelize slightly. This creates a rich foundation for the sauce. Add the 3 tbsp Soy Sauce, 2 tbsp Vinegar, 1 tsp Salt, and 0.5 tsp Black Pepper, mixing well to combine.

Step 3: Simmer with Vegetables and Tomato Sauce

Return the chicken to the pot. Pour in the 2 cups Tomato Sauce and add the 2 pieces Bay Leaves. Bring to a simmer, then reduce heat to low. Cover and cook for 25 minutes to meld the flavors.

Add the 3 whole Potatoes and 2 whole Carrots, ensuring they are submerged in the liquid. Simmer uncovered for 15-20 minutes until the vegetables are fork-tender and the sauce thickens slightly.

Step 4: Adjust Seasoning and Serve

Taste the stew and adjust seasoning if needed. The sauce should be rich and tangy, with a balance of sweetness from the tomatoes and umami from the soy sauce. Remove the bay leaves before serving.

Transfer to a serving dish and let rest for 5 minutes to allow the flavors to settle. Serve hot with steamed rice to soak up the delicious gravy. The chicken should be fall-off-the-bone tender, and the vegetables soft but not mushy.

Make-Ahead Tips for This kalderetang chicken

Prep Ahead Strategy

You can chop all your onions, garlic, bell peppers, potatoes, and carrots the night before and store them in separate containers. This saves 15-20 minutes on cooking day. I keep mine in the fridge in quart-sized mason jars to maintain freshness. 💡

Marinate Overnight

For deeper flavor, marinate your chicken thighs and liver in a mix of soy sauce, vinegar, garlic, and black pepper for up to 12 hours. This tenderizes the meat and infuses it with the classic kaldereta taste.

Partial Cooking Method

Brown your chicken and liver as directed, then complete the sautéing of aromatics. At this point, you can refrigerate everything for up to 24 hours before finishing the dish. This approach actually enhances the flavor development.

Sauce Preparation

Mix your tomato sauce, tomato paste, soy sauce, and vinegar in advance. Store this base in an airtight container in the fridge. When ready to cook, just add it to your pot with the browned meats and aromatics.

Freeze for Later

This stew freezes beautifully for up to 3 months. Portion into freezer-safe containers, leaving 1 inch headspace. Thaw overnight in the fridge before reheating. The flavors will be even more developed after freezing. ❄️

Reheating Tips

Gently reheat on the stove over low heat for 15-20 minutes, adding a splash of water if needed. Avoid microwaving as it can dry out the chicken. Stir occasionally to prevent sticking and ensure even heating.

Frequently Asked Questions