- 5 Chicken Thighs
- 5 Chicken Drumsticks
- 4 cloves Garlic, chopped
- 1 lg. Onion, sliced
- 1 sweet Bell Pepper, cut into one inch squares
- 2 Carrots, cut into half-inch circles
- 3 Potatoes, peeled & cubed
- 1 cup Green Peas, frozen
- 2 Tablespoons Olive Oil
- 1 pk. Mama Sita’s Caldereta Mix
- ½ teaspoon Red Pepper flakes
- 2-3 cups Water
Heat olive oil and brown chicken pieces. Set browned chicken pieces aside and drain all but two tablespoons of the oil from the pan.
Saute’ the garlic and onions until they are fragrant and slightly softened. Return the chicken to the pan and pour in the water. Simmer until the chicken is tender.
Add the potatoes, carrots and Caldereta Mix. Add more water if it looks too dry. You should have some sauce on it like a stew. Cook the vegetables for about 10 minutes then add the peas and bell peppers. Cook for another 5 minutes until they are just cooked through. The sauce, by this time, should be slightly thickened from the mix and the potatoes. Adjust the seasoning if necessary. I didn’t have to add additional salt as the mix already had enough in it. So taste first before adding more salt.