Kalderetang Manok Recipes

GINATAANG MANOK (CHICKEN COOKED IN COCONUT MILK)

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.

KALDERETANG MANOK OR CHICKEN CALDERETA

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.