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 ...
Filipino/American recipes over the years.