Based on a caldereta dish from the Philippines, this stew for goats. Usually, rice is served with it. Depending on how many bones the meat contains, this recipe yields 2 to 4 servings. Serving with rice. Masarap!
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 5 mins |
| Additional Time: | 20 mins |
| Total Time: | 1 hr 40 mins |
| Servings: | 6 |
Ingredients
- ½ cup water
- ½ cup ketchup
- 1 large onion, halved and sliced
- ¼ cup low sodium soy sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon honey, or more to taste
- 1 tablespoon all-purpose flour
- ½ teaspoon garlic powder
- ⅛ teaspoon ground black pepper
- ⅛ teaspoon poultry seasoning
- 1 (4 to 6 pound) whole chicken
Instructions
- Stir water, ketchup, onion, soy sauce, Worcestershire sauce, olive oil, honey, flour, garlic powder, black pepper, and poultry seasoning together in an oven-safe Dutch oven. Simmer over medium heat, stirring occasionally, until flavors blend, about 5 minutes. Cool for 10 minutes.
- Preheat the oven to 375 degrees F (190 degrees C).
- Place chicken in the Dutch oven and turn to coat with ketchup mixture. Spoon 1/4 of the mixture, including onions, into the chicken cavity. Place chicken breast-side down; cover with an oven-proof lid.
- Bake chicken in the preheated oven, basting once, for 45 minutes. Uncover the Dutch oven and increase heat to 400 degrees F (200 degrees C).
- Turn chicken breast-side up and bake until chicken has browned, about 15 more minutes. Let chicken stand for about 10 minutes before serving.
- Serve with pan juices. This recipe does not need salt because of the soy and Worcestershire sauces, but feel free to add salt to your taste.
- It is unnecessary to cook the mixture before adding the chicken to coat, but I find that the onion flavor goes through the marinade better if simmered a bit before adding the chicken.
Nutrition Facts
| Calories | 551 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 162 mg |
| Dietary Fiber | 1 g |
| Protein | 52 g |
| Saturated Fat | 8 g |
| Sodium | 790 mg |
| Sugars | 9 g |
| Fat | 31 g |
| Unsaturated Fat | 0 g |
Reviews
I followed the recipe exactly, except I cooked it 20 minutes longer since my bird was bigger. Very moist, not salty. Good, but not amazing. Will bake again. I think too many people over use salt.
I made this just as the recipe say, DELICIOUS!! Ty
So I changed the ketchup to Carolina yellow mustard BBQ sauce and added extra honey minus a half of cup of onions and it came out awesome
This was excellent although I cooked for 1.5 hours
Awesome! Chicken was so flavorful and juicyFamily loved it.
COOK TIME IS WAY LONGER. Sauce is great.
This was very tasty! I used minced garlic instead of garlic powder and probably added a bit more honey. My chicken was on the bigger size so it took a little longer to cook than stated in recipe but since I added some small golden potatoes into the pot to cook with the chicken that extra time made sure the potatoes were done! The potatoes were amazing with the onions and sauce over them and the chicken was very moist. Nice one pot meal—will make again!
I cut the chicken in half and I baked it in the oven at 275 for 3 and half hours. Every hour I put more of the sauce on the chicken. When the chicken was done I boiled it at 475 for 7 minutes so the skin would get nice and crispy. It turned out great. I would make this again.
I didn’t measure and added carrots and celery (add another cup of water). Served over baked potatoes from last night. My bird was 5.85 lbs. I added 30 more mins cook time, and did the 10 min browning uncovered as directed. Hubby said add it to the rotation! I love that it’s staple ingredients I always have on hand. He loves red sauce
You really have to adjust the cooking times I followed the recipe exactly and the chicken was still raw had to throw it back in on a sheet pan for another 25 minutes?
Yum! First time making a baked chicken. Used Maple syrup instead of honey
Made this recipe for Christmas dinner and it was a hit! I doubled the recipe but ended up using only one chicken, so I had plenty of sauce. The cooking time for the 6 lb. bird was right on target, using a cast iron Dutch oven. This is the mist delicious and moist baked chicken I’ve ever cooked.
Made this for lunch today, I substituted A1 Steak Sauce for the Worcestershire sauce. Baked at 375 degrees covered with foil and broiled last 5 minutes uncovered to give that brown look. Delicious, moist and juicy chicken meat. I will cook it again.
Do not!!!! Do not!!!! Follow these instructions!!!!! Get a thermometer cook chicken. From my attempts and the other reviews at least an hour and a 1/2 before removing lid. The chicken needs to be cooked before browning or when you try to brown it and find out it’s still raw you will burn/dry it. Unless this person made this recipe with a Cornish game hen I’m not sure why they say 45 min. Other then that it was good.
I wish I could add more stars! This was absolutely delicious! I had some left, not much since it was so good, removed the bones, mixed the sauce together with cooked mushrooms, a splash of dry vermouth and served over noodles. Another hit! Thank You!!
I love this recipe. I made it for my in-laws and my family and they all loved it. I prefer more sauce so for that part of the recipe I increase everything by another half. I also use a bit more honey than indicated and I use half teriyaki and half soy sauce. I usually make this in a regular roasting pan and it comes out perfect every time.
I guess my family expected more and will have to tweak this or try something else. I split the 5 lb chicken and cooked 1.5 hours as husband wants it done. The sauce was excellent after each of us put a personal hot touch to it as it needed a bite when poured on rice. One added Sriracha, one added Franks Red Hot Wing Sauce, one added Tabasco and Cholula Sauce. We are a hot sauce type of family.
I made this it was very good. I have to question the cooking time. After an hour and five minutes you have raw chicken. I had to cook it for at least two hours and fifteen minutes.
Definitely time your baking by the 20 min. per pound method. Chickens do come in different sizes. Also, wipe any marinade from the sides of the Dutch oven that may splash when you coat the chicken before baking or it will blacken the pan. I will give this recipe another try with these fixes.
This chicken was very good. I used beer instead of water which I read in a previous review. I also added a boullion cube to the sauce & softened butter under skin of the chicken. Yummy!!!
I’ve made a lot of roasted chickens in my fifty-five years of married life and this was one of the best….if not the best!