Chicken Caldereta Sa Gata

  • Servings : 4-6


½ k. chicken cutlets
2 tbsps. Soy sauce
1 tbsp. Vinegar
1 tbsp. Sugar
½ tsp. Ground pepper
1 tsp. AJI-NO-MOTO
Umami Super
2 tbsps. Cooking oil
2 pcs. Tomatoes, finely chopped
3 pcs. Siling labuyo, minced
½ cup tomato sauce
1 cup thin coconut milk
½ cup coco milk (first extract)
salt & pepper to taste
1 pc. potato, sliced & fried
1 pc. carrot, sliced & blanched
1 pc. red bell pepper, sliced into strips
2 pcs. siling panigang, sliced diagonally



Step 1

Marinate chicken in soy sauce, vinegar, sugar, ground pepper and AJI-NO-MOTO Umami Super Seasoning.

Step 2

Saute tomatoes in oil then stir in siling labuyo and chicken.

Step 3

Pour in the marinade and tomato sauce.

Step 4

Add thin coconut milk, and cook until tender Add thick coconut milk and simmer for two minutes more.

Step 5

Add salt, pepper and stir in potatoes, carrots, bell pepper and siling panigang. Serve hot.

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