Kalderetang Manok

Ingredients for Kalderetang Manok

• 2 tablespoons soy sauce
• 3 tablespoons cane vinegar
• 12 cloves garlic, minced, divided
• 1 teaspoon freshly ground black pepper, plus more to taste
• 1 kg chicken legs and thighs, cubed
• 2 medium carrots, cubed
• 2 medium potatoes, cubed
• 1 large green capsicum, sliced
• 1 large can tomato puree
• 3 tablespoons tomato paste
• 2 tablespoons liver spread, liver pate, or beef liver puree
• 4 red bird's eye chilies, sliced
• 2 cups chicken stock
• 3 bay leaves
• 1 red onion, chopped
• Grated processed cheese, to serve
• Salt to taste
• Cooking oil

How to cook Kalderetang Manok

1. 1.Combine soy sauce, vinegar, 6 minced garlic cloves, and 1 teaspoon pepper; marinate chicken for 1 hour.
2. 2.Heat oil over medium heat, fry remaining garlic until golden, then remove and reserve.
3. 3.In the same pot, saute onion until soft; add chicken and brown all sides.
4. 4.Add stock and bay leaves, bring to a boil, then stir in tomato puree and carrots.
5. 5.Simmer covered over very low heat for 30 minutes, adding water if needed, until chicken is tender.
6. 6.Add liver spread and potatoes; simmer 15 minutes, then add tomato paste, chilies, and capsicum for 15 minutes more.
7. 7.Season with salt and pepper, then top with fried garlic and grated cheese.