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Chicken Calderetta (Kalderetang Manok)

Discussion in 'Recipes and Ideas' started by Ricky, May 29, 2013.

  1. Ricky
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    Ricky Member

    Freshly cooked this evening, will share the recipe later. Because I don't like fat, skin or bones, I separated the fillet and two drumsticks. I also added chicken stock to the recipe to make up the flavour.

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    Last edited: May 29, 2013
  2. subseastu
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    subseastu I'm Bruce Wayne Lifetime Member

    Nice. Never had it with chicken, always beef or pork. We tend to have it when the weather gets colder. The wife makes a mean chicken adobo using pineapple juice.
  3. Ricky
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    Ricky Member

    Without a doubt it tastes better with red meat, however we are trying hard to keep our health in check (I'm now at 95kg instead of 75....) so tend to go for white meat and fish so far as possible. Very rarely do we eat beef now, but occasionally buy sliced ham from the pork shop when we can afford it at £1.60 for 100g.

    With the above recipe Marvie likes to add tinned pinapple and liver, but that's another one I omit...
  4. Ricky
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    Ricky Member

    Ingredients
    Chicken Breast
    Chicken Legs
    1 Large Potato
    1 Large Carrot
    1 Tinned Tomato
    30g Tomato Paste
    1 Large Onion
    2 Garlic Cloves
    1 Green Pepper
    Grated Cheddar Cheese
    1 Chicken Stock Cube
    1/2 Cup White Vinegar
    1/2 Cup Soy Sauce
    Black Pepper
    Chicken Liver (optional)
    Pineapple (optional)
  5. subseastu
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    subseastu I'm Bruce Wayne Lifetime Member

    20KG!!!! Mind you I can't say anything as Im a touch over weight myself! Not a fan of, as in I never ever have, liver either.
  6. Anon220806
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    Anon220806 Well-Known Member

    OK Nice tip. Looks good. I will suggest it to Mrs Ash. We fell out last night as the standard british roast chicken dinner didn't work too well and remains a source of friction in our household. Mrs Ash is more at home with this type of cuisine.
  7. Anon220806
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    Anon220806 Well-Known Member

    In our house, I prefer the skinned fillet and my wife prefers the skin and drumsticks.
  8. Ricky
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    Ricky Member

    That's exactly what we do John, it's a great dish which I'm sure you'll enjoy.
  9. Anon220806
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    Anon220806 Well-Known Member

    Mrs Ash has made Chicken Afritada in the past. Is that similar?
  10. Ricky
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    Ricky Member

    Afritada looks similar, but omits the soy sauce and white vinegar which gives Caldareta the disctinctive taste. Although some recipes call for a little bit of soy sauce. You also add a bay leaf, which gives an altogether different flavour to a dish when slow cooked anyway.

    To be honest, if you take most of the Philippines dishes and use fillet meat, in my opinion its much more acceptable to use westerners.
  11. subseastu
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    subseastu I'm Bruce Wayne Lifetime Member

    The missus loves roast dinners, especailly the jamie oliver chicken, a rack of pork with crackling or if we're a bit flush roast fillet of beef.
  12. Anon220806
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    Anon220806 Well-Known Member

    How I wish! :wow:
  13. Ricky
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    Ricky Member

    So last night we enjoyed a quiet dinner and I insisted our Filipina maid joined us who gave her approval for the dish as well. Perhaps a quick an easy Adobo this weekend for my next post :)
  14. Anon220806
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    Anon220806 Well-Known Member

    Fillet of beef. Its incredibly expensive here. We have a couple of small pieces about once a fortnight.
  15. subseastu
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    subseastu I'm Bruce Wayne Lifetime Member

    That is one of my main concerns for when we move out to the phils is the fairly low quality of meat out there, especailly beef and pork. We really like fillet beef and rack of pork. I suppose we'll have to try to find a reasonable butcher or see what they have in somewhere like Robinson's. Not looking forward to searching out proper bacon and sausages.
  16. Markham
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    Markham Guest

    Your best bet will be to live somewhere where there is a S&R superstore (a cross between Lidl and B&Q) but beware, it is a membership store and its prices are somewhat higher for all locally sourced merchandise. But you can buy decent USDA Angus beef, New Zealand Lamb, smoked salmon, Halibut, Cod, cold water Crab and American Pork which you won't find elsewhere.

    That was the good news.

    The bad news is that you will be paying top Dollar for any of those items. For example:
    • New Zealand Lamb chops 4 to 6 oz with approx 30% bone - £5 each
    • New Zealand half leg of Lamb - from £15
    • Dungeness cold water crab in shell - from £16 each
    • Norwegian smoked salmon 500g - £20 if pre-sliced, £19 unsliced
    • USDA Fillet Steak - £40 to £50 per kilo but S&R sells whole fillets only
    • USDA Sirloin 500g - £15
    • US Pork - £10 per kilo but be prepared to buy by the half carcass.

    I have not found any decent bacon or sausages in either Cebu or Davao; you may be luckier in Manila but I doubt it.
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  17. Ricky
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    Ricky Member

    £26 for a kg of pork here.....
    £4.80 is the cheapest pint in the pub....

    Retirement in the Philippines seems like a good plan! :)
  18. Anon220806
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    Anon220806 Well-Known Member

    £2.50 for a pint of John Smiths here last night.
  19. subseastu
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    subseastu I'm Bruce Wayne Lifetime Member

    HOLY CRAP!!!!!
    Thank you for the information (I think!!) Those prices are mental
  20. subseastu
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    subseastu I'm Bruce Wayne Lifetime Member

    John Smiths.....Pah. They should give you £2.50 to drink it!!:D

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