Kalderetang manok

Ingrédients

• 2 tbsp soy sauce
• 3 tbsp cane vinegar
• 6 cloves garlic, minced
• 1 tsp freshly ground black pepper
• 1 kg chicken legs and thighs, cubed
• 2 medium carrots, cubed
• 2 pcs medium potatoes, cubed
• 1 large green capsicum, sliced
• 1 large can tomato puree
• 3 tbsp tomato paste
• 2 tbsp liver spread, liver pate or beef liver puree
• 4 pcs red birds eye chillies, sliced
• 2 cups chicken stock
• 3 pcs bay leaves
• 1 red onion, chopped
• 6 cloves garlic, minced
• grated processed cheese, to serve
• black pepper
• salt
• oil

Préparation

1. 1

   In a bowl combine all marinade ingredients, place in a heavy Ziplock bag then add the chicken. Let it marinate for an hour.

2. 2

   On a pot, heat oil and sauté garlic until crispy golden brown. Remove from pot then set it aside.

3. 3

   Place onions on the pot and sauté until soft.

4. 4

   Add chicken and brown on all sides.

5. 5

   Add chicken stock and bay leaves, bring to a boil.

6. 6

   Add the tomato puree and carrots then simmer for 30 minutes in very low heat or until meat is tender, add water if needed.

7. 7

   Add liver spread and potatoes then continue to simmer for 15 more minutes.

8. 8

   Add tomato paste, bird’s eye chillies and capsicum then simmer for additional 15 minutes.

9. 9

   Season with freshly ground pepper and salt. Top with the fried garlic and grated cheese then serve