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Wednesday, November 30, 2016

CALDERETA CHICKEN BY CHARMINE ILAGO





CALDERETA CHICKEN
1 kg of chicken pieces (assorted)
1 can of tomato sauce
1/4 kilo of chicken liver
1 piece of tomato
1 piece of onion
3 cloves of garlic
a dash of pepper
1 tablespoon of olive oil
1 tablespoon of soy sauce
bell pepper (2) cut in pieces
1 large potato, peeled and cut in quarters
salt to taste

1.  Put the chicken pieces in a medium sized casserole-pan.
Simmer for about 10 minutes to extract flavour and juice from chicken.
2.  In another frying pan, pour 1 tbs of olive oil.  Sautee cut
tomato, garlic and onion.  Then pour contents to the simmered chicken
with liquid juice.  Add 1/2 cup of water, then add the chicken liver.
Simmer for about 5 minutes till the liver is well-cooked.
3.  Add tomato sauce, one tablespoon of soy sauce and pepper.  Simmer
for 3 minutes.
4.  Add 4 quarters of potato, then simmer till soft.  then quickly add
the bell pepper and put off the flame.  The heat will be enough to
cook the bell pepper to avoid overcooking.
5.  Sprinkle salt to taste.
Bon Appetit!



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