Chicken Caldereta

Instructions

1. Prepare the chicken
   Season chicken pieces with salt and pepper. In a large pot or deep skillet, heat vegetable oil over medium-high heat. Brown the chicken pieces on all sides, about 3-4 minutes per side. Remove chicken and set aside.
2. Sauté the aromatics
   In the same pot, add diced onions and sauté until translucent, about 3 minutes. Add minced garlic and cook until fragrant, about 1 minute. Be careful not to burn the garlic.
3. Build the sauce base
   Return the chicken to the pot. Add tomato sauce, liver spread, chicken broth, fish sauce, and bay leaves. Stir well to combine, making sure the liver spread is fully dissolved into the sauce. Bring to a boil, then reduce heat to low and simmer for 20 minutes.
4. Add vegetables
   Add the potatoes and carrots to the pot. Cover and simmer for 10 minutes or until the vegetables begin to soften. Then add the bell peppers and chili flakes. Stir gently to combine all ingredients.
5. Complete the cooking process
   Continue to simmer for another 10-15 minutes, or until the chicken is fully cooked and tender, and the vegetables are soft but not mushy. The sauce should thicken slightly. If it's too thick, add a little more broth or water.
6. Adjust seasoning
   Taste and adjust seasoning with more fish sauce or salt as needed. Add green olives if using. Allow the flavors to meld together for another 5 minutes on low heat.
7. Serve hot
   Remove bay leaves. Serve hot over steamed white rice. Garnish with chopped fresh parsley if desired.