Kalderetang Manok Panlasang Pinoy Recipes

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KALDERETANG MANOK OR CHICKEN CALDERETA



Kalderetang Manok or Chicken Caldereta image

Kalderetang Manok is a favorite chicken stew in the Philippines. It has a creamy sauce and a flavorful meal because of grated cheese, liver spread, tomato sauce, and olives.

Provided by Ed Joven

Categories     Chicken

Time 1h25m

Number Of Ingredients 16

1 kg Chicken Legs
1/3 cup vinegar
salt to taste
1/2 tsp black peppercorns (lightly cracked)
1/2 Tbsp minced garlic
1 medium onion - chopped
Canola oil for frying
500 gm Tomato Sauce
1 85 gm can of Liver Spread
2 pcs medium sized Bell Pepper (seeded and sliced)
2 pcs long Green or Red chilli [optional]
1/3 cup bottled olives - drained [optional]
1 can of Green Peas (you can also use fresh or frozen 1/2 cup)
250 gm Potatoes - (peeled and quartered)
1/2 cup grated cheddar cheese
Hot Chilli Sauce [optional]

Steps:

  • In a bowl add the following ingredients vinegar, salt, garlic, and peppercorns, then mix thoroughly.
  • Add the chicken pieces to the mixture and mix well. Marinate chicken for at least 2 hours.
  • In a big pot, heat oil for frying. Fry the potatoes till cooked.
  • Now, Drain the Chicken from marinade and fry briefly in the oil in batches. Set aside.
  • Remove oil from the pot but leave about 2 Tbsp. Heat up again and saute the onion on medium heat until soft and translucent (about 4-5 minutes).
  • Scoop out the garlic and peppercorns from the marinade and add to the onion. Saute for a few minutes.
  • Add in the browned chicken, stir for a minute then add the rest of the marinade, stir and cook for about a minute.
  • Stir in the Tomato Sauce and bell pepper. Bring to boil then turn down the heat.
  • Add the fresh chilli, simmer until meat is almost done, Now add the Liver Spread and mix well to combine.
  • Add potatoes and peas. Simmer until potatoes are cooked.
  • Add grated cheese, mix well until cheese has melted.
  • Taste the Kaldereta sauce and add salt to correct seasonings, you can now add the Hot Chilli Sauce if preferred.
  • Serve warm with Rice.

Nutrition Facts : ServingSize 1 cup, Calories 316 kcal, Carbohydrate 12 g, Protein 26 g, Fat 19 g, SaturatedFat 3.8 g, TransFat 1 g, Cholesterol 95 mg, Sodium 490 mg, Fiber 3 g, Sugar 4 g

GINATAANG MANOK (CHICKEN COOKED IN COCONUT MILK)



Ginataang Manok (Chicken Cooked in Coconut Milk) image

This is a Filipino chicken dish flavored with ginger and coconut milk. Each family has their own version. This is my mother's version. It's a rich dish that makes your kitchen smell so wonderful! Once my family smells the ginger frying and coconut milk simmering, they can't wait for it to be done so they can dig in! I salt it liberally as the coconut milk tends to hide the salt flavor.

Provided by daplo

Categories     World Cuisine Recipes     Asian     Filipino

Time 1h15m

Yield 6

Number Of Ingredients 6

3 tablespoons canola oil
½ cup sliced fresh ginger
1 (5 pound) whole chicken, cut into pieces
salt and ground black pepper to taste
2 (14 ounce) cans coconut milk
1 (10 ounce) package frozen chopped spinach, thawed and drained

Steps:

  • Heat the canola oil in a large skillet over medium heat and stir in the ginger slices. Cook and stir until fragrant and lightly browned. Remove ginger and set aside. Season chicken with salt and pepper. Place chicken in the same skillet over medium-high heat without crowding. Cook until chicken is lightly brown on all sides. Return the ginger to the skillet and add coconut milk. Bring to a boil, then cover the skillet with the lid tilted to allow steam to escape. Reduce heat to medium-low and simmer until the chicken is no longer pink at the bone, stirring occasionally, about 30 minutes.
  • Stir in the spinach. Simmer uncovered until spinach is warmed through, 8 to 12 minutes. Season with salt and pepper, as necessary.

Nutrition Facts : Calories 709 calories, Carbohydrate 7 g, Cholesterol 102.6 mg, Fat 59.7 g, Fiber 3 g, Protein 39.4 g, SaturatedFat 31.9 g, Sodium 147.8 mg, Sugar 0.4 g

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