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Wednesday, May 29, 2019

Chicken Caldereta Recipe - Easy Magnolia 3-Way Version with Just 3 Ingredients!

I love caldereta! Be it made from beef, pork, seafood, chicken, or the classic Filipino Kalderetang Kambing! However, anyone who cooks knows that caldereta is not very easy to make. I mean, the ingredients' prep alone will take at least half an hour and even hours if you're using goat meat. That's why when it is the weekdays, I usually go for chicken caldereta recipe. A lot easier than other kaldereta versions but tastes oh so good!

Chicken Caldereta Recipe - Easy Magnolia 3-Way Version with Just 3 Ingredients!



However, as much as I love cooking, there are simply days when all you have is less than half an hour to make a warm meal. I live alone most of the time so it isn't like I can have my meal served to me by someone else after a long day at work. I don't like eating out and am not a fan of fast food too, so what's a girl to do when she wants a home cooked meal like some chicken caldereta?



I've recently begun exploring the frozen section of the supermarket for meats that are almost fully prepared for me. Not only do I save time but I also save money because there is no need to order expensive meals when you can cook some for yourself for just half an hour or less.


I used to feel guilty buying pre-packaged meat and used to think that I am somehow cheating but after a few months of using frozen meat from Magnolia (they have a wide selection), I'm totally for it now.

I first spotted Magnolia 3-way chicken caldereta, afritada, and pochero late last year. I got my first one as a freebie when I bought Magnolia free-range chicken from Waltermart Munoz grocery. I remember only getting one because if they were giving it away, it must be bad, right?

excuse the dirty packaging, I fished this out of the garbage can because I forgot to take this photo

I almost forgot about my package of Magnolia 3-way chicken caldereta, afritada, and pochero until I got sick and had no way of buying food. I quickly went through my small stash until the last meat I have in the freezer was just this. 

excuse the dirty packaging, I fished this out of the garbage can because I forgot to take this photo

Just 3 Ingredients!


There are 3 recipes printed at the back of the package but I didn't shop before getting sick so I only had very few supplies at home. Didn't have bell pepper, potatoes, etc. All I had were some frozen peas and some tomato paste that I have to use up and my package of Magnolia 3-way chicken caldereta, afritada, and pochero. I figured, don't wanna go hungry so I'll just cook this and survive another day or two before needing to venture outside. 

OMG! The chicken caldereta recipe turned out soooooo good! You know how you can't taste things and don't really want to eat when you got the flu? This took care of that real quick so sharing 'my' easy chicken caldereta recipe using Magnolia 3-way chicken below! Cooked this meal plenty of times in the past 5 months or so since I 'discovered' it.

3 Ingredients Chicken Caldereta Recipe with Magnolia 3-Way Chicken



I'm not kidding, all you need are a package of Magnolia 3-way chicken caldereta, afritada, and pochero, some frozen peas, and tomato paste. Water and cooking oil doesn't count because it is near impossible not to have those.

STEP 1: Defrost the Magnolia 3-way chicken. Do not wash. The orange stuff is the marinade which is made of tomatoes and some spices. I usually do this by placing the chicken in the ref so it can thaw overnight and ready to cook the following day. 


STEP 2: Pan-fry the defrosted chicken in some cooking oil. This is the sangkutsa step and is important to develop extra depth of flavor. No need to add patis.


STEP 3: Add about a cup of water plus some tomato paste. I just eyeballed about a heaping tablespoon of tomato paste. Let simmer in medium heat for about 15 to 20 minutes covered with a lid.


STEP 4: Add the frozen peas and simmer uncovered for another 3 to 5 minutes or until the peas are ready. This step is important to thicken the sauce and to not overcook the peas.


That's it! Ready to serve! The orange coating on the chicken becomes a really tasty sauce. The sauce is thick and rich with just the right amount of salt. That's why there is no need to add extra patis. Maybe you can add some if you'll be following the chicken caldereta recipe printed at the back of the packaging but for a quick weekday meal, 3 ingredients work well. 


This works well over pasta too but when I use pasta, I usually shred the chicken as an extra step.

I think there is enough to make 5 servings but I usually eat more protein than carbs so one package of Magnolia 3-way chicken caldereta, afritada, and pochero is good for 3 servings for me.

Feel free to rename this chicken caldereta recipe however you want. I just call this my chicken caldereta recipe hack. 



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