Place of Origin:Philippines
Region or State:Luzon,Southern Tagalog
Course Served:Main Course
Main Ingredients:Goat shoulders, Corn oil, Onion, Garlic, Carrots, Bell pepper, Potatoes, Chili, Bay leaf, Salt and Pepper, Flour, Liver spread, Tomato paste, Butter, Stock (beef or brown).Variations:Beef,Pork,Chicken
500 grams chicken breast sliced or cubes
500 grams pork butt shoulder sliced or cubes
4 tbsp light soy sauce
2 tbsp rice wine
2 tbsp corn flour
2 tbsp olive oil(for frying potato)
4 small potatoes sliced
1/4 cup olive oil(for frying meat)
2 tbsp olive oil(for onion and garlic saute)
1 large onion chopped
6 cloves garlic grated
3 tbsp tomato paste
1 can whole tomatoes chopped
1 small can of beer
1/4 cup olive oil(for stew)
1 tsp paprika
1 tsp ground pepper
2 pcs bay leaf
1/4 tsp oregano
1/2 tsp cinnamon
4 pcs baby carrots sliced
1/2 cup olives ( optional)
350 grams pureed chicken liver
1 1/2 salt
1 tsp sugar
2 tsp chili flakes
1/2 cup chickpeas
1/2 cup cubed red bell pepper
1/3 cup grated parmesan cheese
1/2 cup water optional
Begin by putting the meat both chicken and pork in a bowl
Add light soy sauce,rice wine and corn flour.
Mix properly and marinate for 3 hours.Set aside in the fridge.
Heat a sauce pan,add 2 tbsp olive oil and fry the sliced potatoes for 30 seconds.Set aside.
Using the same sauce pan,add 1/4 cup olive oil and fry the meat by batches slightly brown.Set aside.
Using the same sauce pan,add 2 tbsp olive oil and saute onion,garlic
Wait till the aroma comes out and add tomato paste.
Stir until well blended for about 2 minutes.
Now add the browned meat,chopped tomatoes in can with juice,1 can of beer and the ff spices:paprika,ground pepper,bay leaf,cinnamon,oregano.
Cover and cook by simmering for 40 minutes.
After 40 minutes,add carrots,pureed chicken liver,green olives,potatoes,sugar,salt,chili flakes.Cover and simmer for 10 minutes.
Lastly,add chickpeas, cubed red bell pepper and grated cheese.
Cover and simmer for another 10 minutes or until the desired consistency.
Hmmm…look at that..the smell is really captivating.The taste as usual is chaos between all the ingredients.Its thick sauce with the flavor of spices,tomatoes and veggies are all combined into one.The result is hot but not spicy and well balanced in everything…but chaos ..really and thats Caldereta’s magic.
We have different ways of enjoying it..weird and funny combinations.Would you love to have it with toast?
Or the old time favorite,with mountain of rice?Seriously,I enjoy these two.My Uncles,they enjoy it with beer,gin or whisky.Keep some and it will last for several days.The longer it last,the flavor becomes intense and wonderful…with you know what..RICE!