Chicken Caldereta recipe

300 g chicken breast, cut up
6 cloves garlic, crushed
2 small potatoes, cut into chunks
1/2 cup cooked green peas
1 each red and green bell peppers, cut into squares
2 siling labuyo, sliced
1/4 cup liver spread
1 pouch (200 g) DEL MONTE classic mechado-caldereta recipe sauce


Marinate chicken in garlic and 1/3 tsp crushed peppercorns for 20 minutes.
Add 3/4 to 1 cup water, potatoes, green peas, bell peppers and sili. Season with 1/3 tsp fine salt and 1/4 tsp pepper.
Simmer until tender. Add liver spread and classic recipe sauce. Simmer for 10 minutes or until cooked.


5 servings
Chicken replaces beef