Dinner · 60 min · filipino

Chicken Caldereta

If you like chicken thighs, you’ll love this Filipino dinner — 60 minutes from craving to table. It is weeknight cooking that still hits your targets — 36 grams of protein per serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 2 lb Chicken thighs
• 1.5 cups Tomato sauce
• 1/3 cup Liver spread
• 2 Potatoes
• 2 Carrots
• 1 Bell pepper
• 1 Onion
• 5 cloves Garlic
• 1/3 cup Cheddar

Steps

1. Brown the chicken thighs skin-side down, 6 minutes, until the skin renders and crisps — that fat carries the whole dish.
2. Soften the onion and garlic in the drippings, 5 minutes, then add the tomato sauce and cook until it turns brick red.
3. Return the chicken with 2 cups water; simmer 25 minutes, until the thighs are tender.
4. Add the potatoes and carrots; simmer 15 minutes more.
5. Melt in the liver spread and cheddar, stirring until the sauce turns luxuriously thick.
6. Fold in the bell pepper for the last 5 minutes so it stays vivid. Rest 5 minutes and serve over rice — faster than the beef version, none of the comfort lost.

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