Chicken Caldereta

After cooking my New orleans Chicken Jambalaya in my previous post, I've noticed some slight similarities with the Filipino Chicken Caldereta. I've never succesfully cooked it from scratch, as I prefer the taste of the mix.

Today, I've decided to make it from scratch, combining some strategies I've learned from Emerill's Jambalaya.

Fry 1 lb of chicken thighs in some oil until brown on all sides. (In a traditional recipe, you can marinate the chicken in either vinegar for at least 2 hours) Set aside.

Saute:
1 medium white onion chopped
2 T garlic minced
2 small tomatoes chopped

Season with sea salt and pepper (creole seasoning, optional for spice). When translucent...
Put back the chicken and add some 2 T fish sauce, 1T tomoto paste.
Add 2c of water, 1 bay leaf, 4-5 black peppercorns, 1 T white vinegar.
Boil for 30 minutes.

Add 1 quartered & peeled red potato,1 carrots, cut in chunks 1c broth (beef or chicken).Simmer for another 15 minutes or until vegetables are tender. Add red peppers, sliced diagonally. Simmer for another 5-10 minutes.
Add 1/4 c frozen green peas, last 10 minutes of cooking.

To thicken sauce, it is optional to use either 1 T of liver paste or 1 c of grated American cheese.

Serve with rice.

Comments

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