Chicken Callos Recipe

This callos recipe is made with a more approachable protein: chicken.

Callos is a Pinoy dish that is well-loved and best enjoyed over lots of hot rice. While the classic recipe is a stew made with ox tripe, this recipe uses a protein that’s easier to handle for many home cooks: chicken. Make this chicken callos for the whole family! 

Chicken Callos Recipe

Jun Jun de Guzman
This callos recipe is made with a more approachable protein: chicken.
Prep Time 15 minutes
Cook Time 1 hour
Resting Time 30 minutes
Total Time 1 hour 15 minutes
Course Main Dishes
Cuisine Filipino
Servings 8


Chicken Callos Ingredients

  • 1/4 Cup canola oil
  • 2 tablespoons Garlic minced
  • 5 large white onions sliced thinly
  • 3 large red bell peppers sliced into thin strips
  • 1 teaspoon smoked paprika spiced
  • 1 150-gram can chorizo chopped finely
  • 1/2 Cup dry red wine
  • 2 1.5-kilo whole chickens cut into serving pieces
  • 3 tablespoons tomato paste
  • 2 cubes chicken bouillon
  • 1 425-gram can chickpeas drained
  • 1 150-gram sausage morcilla or Spanish blood sausage, boiled, sliced, and fried (optional)
  • Salt to taste
  • ground black pepper to taste
  • sugar to taste
  • bread or rice, to serve


  • Heat oil in a large casserole over medium heat. Sauté garlic until light brown. Add onions and bell peppers. Cook until soft, about 5 minutes. Add paprika and chorizo; cook until fat of chorizo is rendered.
  • Add red wine and allow to reduce until syrupy, about 5 minutes. Add chicken and cook until color changes
  • Add tomato paste, bouillon cubes, and 2 cups water. Increase heat to high and bring to a boil. Lower heat, cover, and simmer for 20 to 30 minutes or until chicken is cooked through.
  • Add chickpeas and morcilla, if using. Cook until chickpeas are tender. Season to taste with salt, pepper, and sugar. Serve with bread or rice.
Keyword stew recipe
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