Bulacan Kaldareta

Tito Sher's Version Kalderta

Tito Sher's Version Of Kaldereta

Recipe

2 lbs. of Chicken Or Pork

2 cloves garlic, minced

1/2 cup onions

Black pepper 

Salt

1 Tbsp of Fish Sauce Or Patis

1/4 tbsp light soy sauce

1/2 cup of White Vinegar

1 Can of Coconut Milk

1-2 pieces of Pan or Pandesal Bread (any Pan bread will do)

2 tbsp of sugar to taste

1 Can of Quil Eggs

2 Thai chillies for added spicy

• Heat the Oil in a Pan on medium. Saute: Garlic and Onion in Oil. Add Salt And Pepper.
• Add Chicken, Turn the Chicken to be cook on both side. 20 minute should do it. Let it simmer until the natural juices come out of the chicken. Add Soy Sauce and White Vinegar. 
• After boiling add the Coconut Milk, Sugar and Fish sauce(patis). I like it a little bit sweet but balancing with salt. Put In the Quil eggs and Thai Chillies.

The Bread is for your sauce isn't so watery down. To keep it a little Thick. Serve with Jasmine Rice.

Hope you like it. Also added the Original recipe below.

Orginal Recipe

2 lbs. chicken (preferably a mixture of chicken breasts and boneless, skinless, chicken thighs)
1/2 cup cooking sherry
2 cloves garlic, minced
black pepper to taste
1/2 cup onions
1 cup sliced tomatoes
1/4 cup diced red bell pepper
20 slivers of red bell pepper, sliced.
1/2 cup diced bell pepper
1.5 tbsp light soy sauce
2 bay leaves (preferably Turkish)
1 tsp paprika
1 cup tomato sauce
1 cup chicken stock
kosher salt to taste
1/2 cup uncooked chicken livers
1/2 cup green olives, pitted
2 oz. Edam cheese (can also use Gouda)
3 tbsp. olive oil for chicken + 2 tbsp. (kalamata works very well)
2 Thai chilies (optional) if you want spicier.

Cut the chicken into pieces (not to small). Remove the excess fat.

Heat the olive oil in pan on medium, then braise each piece of chicken until light brown. This method will help keep the chicken from falling apart as it simmers. Remove each piece as it is browned. Then add 2 tbsp additional olive oil to the pan. Cook the garlic and onion for 1 minute. Add the tomatoes, diced bell peppers, and chili peppers (if wanted) and cook for 3 minutes.

In order add the chicken and stir in, then bay leaves, paprika, tomato sauce, soy sauce. Cook for 3 more minutes. Add the chicken stock and bring to a boil, then reduce heat to simmer. Cook on simmer low for 1.5 hours.

Bring mixture to low, add sherry, cheese, the 20 slivers of red bell pepper, sliced, salt and pepper to taste. Cook for 10 minutes. Cook liver in a separate pan in a small amount of oil until done, then chop up and add to kalderera. Add olives and cook for 2 minutes.

In small bowl, cut up thai chiles and add 1 tbsp of fish sauce. Sprinkle this over kaldereta.  Serve with steamed jasmine rice.