Chicken cooked in a caldero is one of the traditional ways of preparing chicken in the Dominican Republic. It is a very old recipe, recorded in cookbooks, and it has remained popular over time. Regarding its history, gastronomy scholars point out that it originated in Spanish cuisine, although over the years it has become a classic preparation found in millions of homes around the world.

The term "caldero" comes from the large, sturdy pot in which this dish is cooked. The Dictionary of the Royal Spanish Academy defines a caldero as a vessel with a concave bottom, preferably metal, smaller than a cauldron, fitted with one or two handles and used to heat, carry, and stir its contents. The word comes from the Latin caldarium, which means hot bath.

Jean Markale, in his work Los celtas y la civilizacion celta: mito e historia (1992), notes that the caldero is one of the oldest cooking utensils used by humans, which links it to other culinary vessels such as the marmita, the perol, and the olla. With or without legs to support it, or hung over the hearth fire, it has also been used for outdoor cooking, both in military settings and in farm work. Likewise, the author highlights the symbolic relationship between the caldero and its contents, as in the expression "a caldero of soup."

Chicken cooked in a caldero is characterized by the combination of juicy pieces of chicken with vegetables and spices, resulting in an intense and pleasant aroma and flavor. It is cooked slowly in the caldero, which allows the flavors to blend and deepen. The vegetables added, such as onions, peppers, carrots, and potatoes, provide texture and a distinctive taste to the dish.

It is a dish that, according to cooking experts, is easy to prepare, although it requires attention, passion, and care. It adapts to many settings and is commonly found at family gatherings, get-togethers with friends, or special moments at home. Likewise, it is present in most restaurants and food businesses throughout the country.