Special chicken Kaldereta is ma favorite all time. So decided to prepare for weekend. Being special kaldereta version I also have added a couple or so ingredients. I added a small can of pineapple slices cut to pieces / chunk, added the syrup to the stewing broth. Added some slices of sweet pickle in addition to the sweet pickled relish. Some pitted green olives.
1 chicken, cut into serving pieces.
2-3 medium side potato, peeled quartered
1 large size carrot, peeled, cut into wedges
2 medium size red/green bell pepper, cut into strips or wedges
1/2 head garlic, chopped
3 large size onion, chopped
1 cup tomato sauce
2 tbsp. peanut butter
1 small can sliced pineapple, cut into small pieces, reserve syrup
1 tbsp sliced sweet pickle
1/2 cup green olives
1/2 block cheddar cheese, grated
1-2 tsp. chili flakes
2-3 tsp. paprika
1 tbsp. dried parsley flakes
4-6 pcs. bay leaf
1/2 tbsp. crushed peppercorns
1/4 cup fish sauce
1/3 cup vinegar
1/4 cup cornstarch
salt and pepper
Place the chicken in a big bowl, mixed in the vinegar and add 1 tsp. of salt and few dashes pepper, & marinate for at least 5 to 10 minutes.
Drain marinade, in a frying pan stir fry meat in batches until all side are seared, keep aside.
In a big sauce pan, sauté garlic and onion until fragrant.Add in the chciken & stir cook for another 3 to 5 minutes.
Add in the fish sauce, tomato sauce, paprika, crushed pepper corns, chili flakes and parsley flakes, continue to stir cook for 2 to 3 minutes.
Add 1 to 2 cups of water, reserved pineapple syrup and bay leaf, bring to a boil and simmer at low to medium heat for 20 to 30 minutes or until the meat are tender, add more water as necessary.
Add in the potato, carrot, pickled relish and peanut butter, continue to simmer for 10 to 15 minutes. Add in the grated cheddar cheese, and correct saltines if required.
Thicken sauce with cornstarch diluted in 1/4 cup of water. Now add in the pineapple, green olive, pickled, bell pepper and cook for another 2 to 3 minutes and serve hot with a Paluo or plain rice.